Prawns with Romesco Sauce

Ingredients

1 red pepper, preferably the long, deseeded

3 fat garlic cloves, skin on

1 large red chilli

1 large ripe tomato

10 shelled hazelnuts, roasted

10 blanched almonds, roasted

3 sprigs parsley

1 cup small slice day-old bread

8 tbsp. extra virgin olive oil

2 tbsp. red wine vinegar

400g pack large, cooked, peeled tiger prawns, defrosted if frozen

 

Method

Method:

Preheat the oven and grill to 180C.

On a lined baking tray place the capsicum, chilli, tomato and garlic and roast,

whilst continually turning, to blacken on each side for approximately 5-10

minutes.

Place in a bowl. Discard the stem of the chilli, and the skin off the garlic.

In food processor add all of the ingredients and pulse until coarse in

consistency.

Heat the sauce in a pan. Add the prawns to the sauce and stir until warmed

through.