PRAWNS GRILLED KING WITH SPICY TOMATO & PEPPER SAUCE

By pat1908

Ingredients

• 1 Onion
• 4 Garlic Cloves
• 1 canned pimento or grilled red pepper, with skin removed
• 2 ripe plum tomatoes
• 90-150 ml (6-7 Tbsp) olive oil
• 2.5 ml (1/2 Tsp) dried chilli flakes
• 75 ml (5 Tbsp) fish stock
• 30 ml (2Tbsp) white wine
• 10 blanched almonds
• 15 ml (1 Tbsp) red wine vinegar
• salt
• 24 unshelled raw king prawns
• flat-leaf parsley sprigs to garnish

Preparation

Step 1

Peel and chop the onion and garlic, setting aside one of the chopped garlic cloves. Drain and chop the pimiento.

Immerse the tomatoes in a bowl of boiling water for 30 seconds, then refresh in cold water. Drain, then peel away the skins. Roughly chop the tomato flesh.

Heat 30 ml (2 Tbsp) oil in a pan, add the onion and garlic, and cook gently until softened., Add the chopped tomatoes and pimiento, together with the chilli flakes, fish stock and wine. Cover and simmer for 30 min.

Preheat the grill and spread the almonds on a baking sheet. Toast under the grill until golden; alternatively dry-fry them in a pan. Transfer to a food processor or blender and grind coarsely. Add 30 ml (2Tbsp) oil, the vinegar, reserved garlic and salt to taste. Process until evenly combined. Add the tomato sauce and blend until mixture is smooth.

Remove the heads from the prawns and, using a sharp knife, slit each one down the back and remove the black intestinal vein. Rinse in cold water, and dry on kitchen paper.

Preheat the grill. Toss the prawns in 30-45 ml (2-3Tbsp) olive oil, then spread out in the grill pan in an even layer. Grill for about 2-3 min on each side, until the shells have turned pink. Arrange the king prawns o a platter, garnish with parsley and serve with the sauce.