King Prawns With A Spicy Tomato and Pepper Sauce
By: Anonymous
Published: Monday, November 30, 2009 - 4:02pm

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

1 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. 2 Heat 2 tbsp of the oil in a pan on the simmering plate. 3 Add the onion and 3 chopped garlic cloves; cook gently until softened. 4 Add the chopped tomatoes and pimiento chilli flakes stock and wine. Bring to the boil cover and cook in the simmering ovenfor 30 minutes. 5 Coarsely grind the toasted almonds in a food processor or blender. 6 Add the remaining oil and garlic vinegar and salt to taste. 7 Work until evenly combined. 8 Add the tomato sauce and blend until smooth. 9 Re heat if necessary. 10 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. 11 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. 12 Arrange the prawns on a serving platter garnish with parsley and serve at once with the warm tomato sauce. 13 Serves 4