King Prawns With A Spicy Tomato and Pepper Sauce
30 to 45ml olive oil
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
flat leaf parsley sprigs
Add the onion and 3 chopped garlic cloves; cook gently until softened.
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.