King Prawns With A Spicy Tomato and Pepper Sauce

Photo: flickr user avlxyz

Ingredients

24 raw king prawns in shell

30 to 45ml olive oil

sauce:

2 ripe plum tomatoes

60 ml olive oil

1 onion peeled and chopped

4 clv garlic peeled and chopped

1 canned pimiento drained and chopped

1/2 teaspoon dried chilli flakes

5 tablespoons fish stock

30 ml white wine

10 blanched almonds toasted

1 tablespoon red wine vinegar

salt

flat leaf parsley sprigs

Preparation

To make the sauce immerse the tomatoes in a bowl of boiling water for 30 seconds then refresh in cold water. Drain peel and roughly chop the tomato flesh.

Heat 2 tbsp of the oil in a pan on the simmering plate.

Add the onion and 3 chopped garlic cloves; cook gently until softened.

Add the chopped tomatoes and pimiento chilli flakes stock and wine. Bring to the boil cover and cook in the simmering ovenfor 30 minutes.

Coarsely grind the toasted almonds in a food processor or blender.

Add the remaining oil and garlic vinegar and salt to taste.

Work until evenly combined.

Add the tomato sauce and blend until smooth.

Re heat if necessary.

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

Toss the prawns in olive oil then place in the large roasting tin in a single layer. Cook on the floor of the roasting ovenfor 2 to 3 minutes on each side until the shells have turned pink turning the prawns once only.

Arrange the prawns on a serving platter garnish with parsley and serve at once with the warm tomato sauce.

Serves 4