Grilled King Prawns With Romesco Sauce -

Grilled King Prawns With Romesco Sauce

This sauce comes from the Catalan region of Spain and is served with fish and seafood. Its main ingredients are sweet pepper, tomatoes, garlic and almonds.

Ingredients

24 uncooked king prawns
30-45ml/2-3 tbsp olive oil
Flat leaf parsley, to garnish
Lemon wedges, to serve

FOR THE SAUCE

2 well-flavoured tomatoes
60ml/4 tbsp olive oil
1 onion, chopped
4 garlic cloves, chopped
1 canned pimiento, chopped
2.5ml/½ tsp dried chilli flakes or powder
75ml/5 tbsp fish stock
30ml/2 tbsp white wine
10 blanched almonds
15ml/1 tbsp red wine vinegar salt

Details

Serves: 4

Method

1. To make the sauce, immerse the tomatoes in boiling water for about 30 seconds, then refresh them under cold running water. Peel away the skins and roughly chop the flesh.

2. Heat 30ml/2 tbsp of the oil. Add the onion and three of the garlic cloves and cook until soft. Add the pimiento, tomatoes, chilli, fish stock and wine. Cover and simmer for 30 minutes.

3. Toast the almonds under the grill until golden. Transfer to a blender or food processor and grind coarsely. Add the remaining 30ml/2 tbsp of oil, the vinegar and the last garlic clove and process until evenly combined. Add the tomato and pimiento sauce and process until smooth. Season with salt.

4. Remove the heads from the prawns, leaving them otherwise unshelled and, with a sharp knife, slit each one down the back and remove the dark vein. Rinse and pat dry on kitchen paper. Toss the prawns in olive oil, then spread them out on the barbecue and cook over a medium heat for about 2-3 minutes on each side, until pink. Serve at once, garnished with parsley and accompanied by lemon wedges and the romesco sauce.

Related food category:

• Starters and Snacks