Prawns with Hearts of Palm and Tomatoes

In this recipe, prawns are paired with hearts of palm, an ingredient that is highly entrenched in the Brazilian vernacular and easy to find fresh all over the country. In the UK, it is available tinned, carrying a mild flavour and a trace of acidity from the preserving liquids. A virtue of prawns is that they cook in a jiffy, so the key to keeping them moist is by adding them only in the final minutes of cooking. Whenever I eat shellfish, I like a touch of butter, but other than that, this