Prawns with Romesco sauce

Name: Prawns with Romesco sauce
Prep time: 27 min
Cook time: 10 min
Total time: 37 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 red bell pepper; 3 garlic cloves; 1 red chile; 1 tomato; 10 shelled hazelnuts; 10 almonds; 3 sprigs parsley; 1 bread; ½ cup olive oil; 2 tbsp red wine vinegar; 14 oz tiger shrimps

A Spanish dinner made with seafood. Ready in about 37 minutes. Difficulty: medium.

27 minPrep (about)
10 minCook (about)
37 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredient

11 oz tiger shrimps Shopping tip: Jumbo shrimp, raw (UK: king prawns). Frozen works.

Fresh & other

1 red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
2 garlic cloves
1 red chile Shopping tip: Fresno or red jalapeño for mild (the recipe takes the seeds out); Thai bird's eye for hot.
1 tomato Shopping tip: Fresh or canned both work (14.5 oz can of diced = about 4 tomatoes).
8 shelled hazelnuts
8 almonds
2 sprigs parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
1 bread

Sauces & oils

⅓ cup + 2 ½ tsp olive oil
1 ½ tbsp red wine vinegar

How to make it

Steps in our own plain words.

Prepare ahead - halve the pepper lengthways.
Remove the seeds and stalk.
Line a grill pan with foil.
Put your pepper halves, skin side up, on your grill pan with tomato, chilli and the whole garlic cloves.
Grill for 2 minutes.
Turn the tomato.
Grill for a further 2 minutes.
Remove the tomato with a large spoon, peel, quarter.
Remove the seeds.
Chop the tomato roughly.
Garlic, chilli and Continue grilling the pepper for 4-5 min, till your pepper plus chilli skins have blackened plus the garlic is starting to soften.
Wait until cool enough to handle.
Peel plus halve your chilli, plus scrape out and discard the seeds.
Peel your pepper plus roughly chop both the pepper and chilli.
Spread nuts over the foil.
Grill until toasted.
Finely chop your nuts and parsley in a food processor.
Tip into a small bowl.
Heat 2 ½ tablespoons of oil in frying pan.
Add the pepper, garlic and chilli.
Fry for 3 minutes.
Tear up the bread.
Add to your pan, turning it in the oil till lightly browned.
Pulse in food processor with oil, vinegar, salt and the tomatoes until roughly chopped.
Tip into a bowl.
Leave to cool plus store.
Do it in fridge for up to 3 days.
On your day add your nuts and parsley to the sauce.
Mix.
Dish up in a little bowl on a plate using the peeled prawns.
Supply cocktail sticks for spearing the prawns.