Camarones Guisados (Dominican Prawns in Creole Sauce)

In a bowl, mix the prawns with the lime juice, garlic, salt and oregano. Cover and let sit for 10 minutes at room temperature.

• 700 g prawns
• 1 lime, juiced
• 3 garlic cloves
• 1 tsp salt
• ½ tsp dried oregano

✅ Done when: prawns look pale pink and coated in marinade

Heat the olive oil in a large frying pan over medium heat. Cook the onion and green and red peppers for 6 minutes, stirring, until soft. Add the tomatoes, tomato paste and water, then simmer for 8 minutes, stirring now and then, until thickened.

• 2 tbsp olive oil
• 1 onion
• 1 green pepper
• 1 red pepper
• 3 tomatoes
• 2 tbsp tomato paste
• 125 ml water

✅ Done when: sauce has thickened and coats the back of a spoon