Prawns with Romesco sauce

Name: Prawns with Romesco sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 10
Cuisine: Spanish, European
Ingredients: 1 red pepper, preferably the long, thin skinned romano variety; 3 fat garlic cloves; 1 fat, fresh red chilli; 1 large ripe tomato; 10 shelled hazelnuts; 10 blanched almonds; 3 sprigs parsley; 1 small slice day-old bread; 8 Tbsps olive oil; 2 Tbsps red wine vinegar; 400 grams pack large, cooked, peeled tiger prawn, defrosted if frozen

Prawns with Romesco sauce is a dairy free hor d'oeuvre. This recipe serves 10. One portion of this dish contains about 1g of protein, 13g of fat, and a total of 145 calories. Head to the store and pick up pepper, wine vinegar, fat, and a few other things to make it today. It is a very reasonably priced recipe for fans of European food. From preparation to the plate, this recipe takes about 40 minutes. If you like this recipe, you might also like recipes such as Satay Prawns (prawns/shrimps With Spicy Peanut Sauce), Grilled Green Onions and Asparagus with Romesco (Calçots y Esparragos con Romesco), and Romesco Sauce – Spanish Red Pepper and Hazelnut (or Almond) Sauce – Vegetarian, Vegan, and Gluten free.

Instructions

Prepare ahead - halve the pepper lengthways and remove the seeds and stalk. Line a grill pan with foil and put the pepper halves, skin side up, on the grill pan with the whole garlic cloves, chilli and tomato. Grill for 2 minutes, turn the tomato, then grill for a further 2 minutes.

Ingredients you will need

Whole Garlic Cloves

Chili Pepper

Pepper

Tomato

Seeds

Equipment you will use

Grill Pan

Grill

Aluminum Foil

Remove the tomato with a large spoon, then peel, quarter and remove the seeds. Then chop the tomato roughly.

Ingredients you will need

Tomato

Seeds

Continue grilling the pepper, chilli and garlic for 4-5 minutes, until the pepper and chilli skins have blackened and the garlic is starting to soften (the garlic skin will start to split when it is ready). When cool enough to handle, peel and halve the chilli, and scrape out and discard the seeds. Peel the pepper and roughly chop both the pepper and chilli.

Ingredients you will need

Chili Pepper

Garlic

Pepper

Seeds

Spread nuts over the foil and grill until toasted. Finely chop the nuts and parsley in a food processor. Tip into a small bowl.

Ingredients you will need

Parsley

Spread

Nuts

Equipment you will use

Food Processor

Grill

Bowl

Aluminum Foil

Heat 3 tablespoons of oil in a frying pan, add the pepper, garlic and chilli and fry for 3 minutes. Tear up the bread and add to the pan, turning it in the oil until lightly browned. Pulse in food processor with the tomatoes, salt, vinegar and oil until roughly chopped. Tip into a bowl. Leave to cool and store in fridge for up to 3 days.

Ingredients you will need

Tomato

Vinegar

Chili Pepper

Garlic

Pepper

Bread

Salt

Cooking Oil

Equipment you will use

Food Processor

Frying Pan

Bowl

On the day add the nuts and parsley to the sauce and mix.

Ingredients you will need

Parsley

Sauce

Nuts

Serve in a small bowl on a plate with the peeled prawns. Supply cocktail sticks for spearing the prawns.

Ingredients you will need

Cocktail

Shrimp

Equipment you will use

Cocktail Sticks

Bowl

Equipment

Ingredients

Servings:

red pepper, preferably the long, thin skinned romano variety 3

fat garlic cloves 1

fat, fresh red chilli 1large

ripe tomato 10

shelled hazelnuts 10

blanched almonds 3sprigs

parsley 1small slice

day-old bread 8Tbsps

olive oil 2Tbsps

red wine vinegar 400grams

pack large, cooked, peeled tiger prawn, defrosted if frozen

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Mark West Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 13 dollars per bottle.