Prawn Casserole Recipe

Marinate prawns

Place prawns in a bowl. Add 1 tbs olive oil, 1 tbs lemon juice, 1 tsp salt and 1/2 tsp black pepper. Toss to coat and let sit while preparing other ingredients (10–15 minutes).

Prep vegetables

Slice the bell pepper into 1/2" strips, thinly slice the red onion, halve or quarter mushrooms, mince the garlic, and chop parsley and basil (if using).

Sweat vegetables

Heat 1 tbs olive oil in a large ovenproof skillet or sauté pan over medium-high heat. Add sliced peppers and onions and cook, stirring occasionally, until softened and beginning to brown, about 5–6 minutes. Add mushrooms and continue to cook until mushrooms release moisture and start to brown, about 4 minutes. Push vegetables to the side of the pan.

Add garlic

Add the minced garlic to the cleared side of the pan and sauté briefly until fragrant, about 30–45 seconds, stirring with the vegetables so garlic does not burn.

Deglaze and build sauce

Move the vegetables to the middle of the pan. Add 1 tbs olive oil if the pan is dry. Pour in 1/4 cup white wine (if using) and scrape up any browned bits from the pan with a wooden spoon. Let the wine reduce by half, about 1–2 minutes.

Add tomatoes and seasonings

Stir in the 14 oz passata/crushed tomatoes and 1 tbs tomato paste. Add 1/2 cup stock, 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp black pepper, 3/4 tsp salt, 1/2 tsp sugar (if using), and 1/4 tsp red pepper flakes (if using). Bring to a gentle simmer and let cook for 6–8 minutes to thicken slightly and allow flavors to meld.

Pan-fry prawns

While the sauce simmers, heat a separate nonstick skillet over medium-high heat with 1 tbs olive oil. Add the marinated prawns in a single layer and sear 1.5–2 minutes per side until pink and just cooked through. Do not overcook. Remove prawns from heat and set aside.

Combine prawns with sauce

Add the seared prawns into the tomato-vegetable sauce, stirring gently to coat. Taste and adjust seasoning with additional salt and pepper if needed.

Finish casserole

Sprinkle chopped parsley and chopped basil (if using) over the casserole. If you like, scatter 1/4 cup grated Parmesan over the top. If using an ovenproof skillet and you want a lightly browned top, place under a hot broiler for 2–3 minutes until cheese melts and edges bubble (watch closely).

Serve

Squeeze fresh lemon over each portion and garnish with extra parsley. Serve hot with crusty bread, rice, or pasta to soak up the sauce.