Prawns with Romesco Sauce

Name: Prawns with Romesco Sauce
Yield: Serves 4
Cuisine: British
Ingredients: olive oil, for shallow-frying; 100 ml sherry; 4 tbsp chopped fresh parsley; 2 fresh red chilli peppers; 600 g prawns, rinsed; salt; 100 g blanched whole almonds, toasted; 1 tbsp sherry vinegar; 1 tsp caster sugar; 100 ml extra virgin olive oil; 4 garlic cloves; 2 red capsicum peppers

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This sauce makes quite a lot; but it gets better with age, and will keep in the fridge quite happily for a week or more. I mainly use it with prawns or squid, occasionally langoustines, but you can experiment.

Ingredients

600 g prawns, rinsed
olive oil, for shallow-frying
100 ml sherry

Europe
United Kingdom
Fish course
Pescatarian
Winter
February
January
Gluten-free

Method

Preheat the oven to 180°C/350°F/gas mark 4.

For the sauce, roast the peppers, chilli and garlic, in a little olive oil in a roasting tin in the preheated oven until the peppers start to caram