Romesco Tomatoes with Yabbies

Name: Romesco Tomatoes with Yabbies
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 small red chilli, split lengthways; 4 cloves garlic; 200 ml extra virgin olive oil; 200 ml Romesco Sauce; 4 ripe medium-size tomatoes; 20 g hazelnuts, roasted and chopped; ½ teaspoon sea salt; ¼ teaspoon freshly ground black pepper; 2 sprigs thyme; 16 raw yabby tails, shelled and deveined

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Now that you have mastered the romesco sauce, its time to put it to good use. Scampi or small river prawns can be used in place of the yabbies if you have trouble sourcing these freshwater babies.

Ingredients

4 ripe medium-size tomatoes
200 ml Romesco Sauce
200 ml<

Europe
Spain
Fish course
Sauce
Pescatarian
Gluten-free
Catalonia
Mediterranean

Method

Preheat the oven to 100°C. Blanch the tomatoes in boiling water for 10 seconds then peel. Cut off the tops and scoop out the seeds, taking care not to break the outer wall. Fill the tomato shells with romesco sauce, reserving 80