I made this dish as part of a tapas selection. The key is to make the sauce and add the prawns at the last minute.
In a frying pan, soften some onions, after they have softened add some Cajun spices. I don’t like adding the spices too early as they can burn.
Add some chopped tomatoes and some tomato puree.
Cook for a while.
Add raw prawns and let them cook.
When they are firm and pink they are cooked, be careful not to overcook them, as this will make them rubbery.