2 Tablespoons olive oil 2 celery ribs, chopped 1 large green pepper, chopped 1 large onion, chopped 1-2 garlic cloves, minced 2 Tablespoons tomato paste 1 can gf Italian pear tomatoes (28 ounce) 1/4 teaspoon cayenne pepper Salt and pepper to taste 1 pound gulf prawns, shelled and deveined 1-2 Tablespoons minced parsley for garnish
Heat oil over medium heat. Sauté onion, celery and green pepper until tender. Add garlic; sautéing briefly. Add tomato paste and whole tomatoes, torn into bite size pieces, with their liquid and seasonings. Simmer sauce for 10-20 minutes or until reduced and flavorful. Season with additional salt, pepper and cayenne to taste. (Sauce may be refrigerated or frozen at this point and used at a later time).
Just before serving add prawns to sauce; Pushing prawns down so they are immersed in sauce. Simmer an additional five minutes or until prawns are pink, curled and opaque.
Serve etoufee over steamed white rice, if desired. Garnish with parsley.