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Prawn and pea goulash stew

If you like Hungarian goulash soup and Spanish-style paprika stew then try this prawn and pea goulash stew which is a fusion of the two dishes. It's very easy to make, ready within 20 minutes. Serve it with boiled potatoes, pasta or rice.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Fusion, Mid&East European, Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 medium carrots
  • 1 Tbsp paprika
  • 1 large ripe tomato or 1Tbsp tomato purée
  • ½ red bell pepper
  • 1 cup green peas fresh or frozen
  • 300 ml vegetable stock
  • 175 g raw king prawns or shrimps
  • To serve: chopped parsley and fresh sliced chilli pepper or chilli flakes (optional)

Method
 

  1. Finely chop the onion.
  2. Roughly chop the carrots and tomato.
  3. In a heavy-based sauce pan heat 1Tbsp vegetable oil and gently fry the onion and carrot until the onion has softened. Add the paprika and stir for a minute or so then pour in the stock. Add the tomatoes and red pepper.
  4. Turn down the heat and cook for about 10 minutes until the sauce thickens. Add the peas. Bring to the simmer and add the prawns. Put the lid on and cook for 3-5 minutes until the prawns change colour. Season to taste.
  5. Discard the pepper and tomato skins. Serve with chopped parsley and chilli, if you'd like it spicy.