Name: Prawns with Romesco sauce
Prep time: 39 min
Cook time: 17 min
Total time: 56 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 Red Pepper; 3 Large Garlic Clove; 1 large Red Chilli; 1 large Tomato; 10 Shelled Hazelnuts; 10 Almonds; 3 sprigs Parsley; 1 sliced Bread; 120ml Olive Oil; 2 tblsp Red Wine Vinegar; 400g Tiger Prawns

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Prawns with Romesco sauce Recipe — Recipes Zone

Method

5 steps · 56 min

01
Grill First Batch
Halve the red pepper lengthwise, removing the seeds and stalk. Line a grill pan with foil, then place the pepper halves (skin side up) on the pan along with the whole garlic cloves, chili, and tomato. Grill for 2 minutes, then turn the tomato and grill for a further 2 minutes. Remove the tomato, peel it, quarter it, remove the seeds, and then chop it roughly.
02
Finish Grilling Vegetables
Continue grilling the pepper, chili, and garlic for another 4-5 minutes, until the pepper and chili skins have blackened and the garlic is starting to soften (you'll see the garlic skin start to split). Once cool enough to handle, peel and halve the chili, scraping out and discarding the seeds. Peel the pepper, then roughly chop both the pepper and chili.
03
Toast & Chop Nuts
Spread the hazelnuts and almonds over the foil on the grill pan and toast until lightly golden. Once cooled, finely chop the nuts and parsley in a food processor, then transfer them to a small bowl.
04
Sauté & Blend Sauce Base
Heat 3 tablespoons of olive oil in a frying pan. Add the grilled pepper, garlic, and chili, and fry for 3 minutes. Tear up the bread, add it to the pan, and turn it in the oil until it’s lightly browned. Transfer this mixture to the food processor with the chopped tomatoes, salt, red wine vinegar, and the remaining olive oil, then pulse until roughly chopped. Tip the sauce into a bowl, let it cool, and store it in the fridge for up to 3 days.
05
Assemble & Serve
On the day you plan to serve, add the chopped nuts and parsley to the Romesco sauce and mix well. Serve the sauce in a small bowl on a plate, alongside the peeled prawns. Offer cocktail sticks for spearing the prawns.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	409kcal	20%
Fat	31.6g	45%
Carbohydrate	10.1g	4%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 1 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Tree nuts	Contains
Gluten	Contains

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Prawns with Romesco sauce Recipe

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Method

Grill First Batch

Finish Grilling Vegetables

Toast & Chop Nuts

Sauté & Blend Sauce Base

Assemble & Serve

Nutrition

Allergens

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