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Prawns with Romesco Sauce

List of Ingredients




Prep time: 10 minutes
Cooking time:

1 pound prawns, sliced down the back and vein removed
1 quart stock or water with bouillon and a bay leaf
1 cup canned tomatoes, drained, reserve juice
1 ancho chili pod, seeded, soaked and pureed
2 cloves garlic, minced
½ -1 teaspoon chili flakes
2 tablespoons toasted almonds
3 tablespoons toasted bread crumbs
2 tablespoons sherry vinegar
2-3 tablespoons red wine vinegar, good quality
1 teaspoon Chipotle puree*
½ teaspoon salt
2 tablespoons olive oil



Recipe



Method

To prepare the shrimp, slit through the shell down the back and remove the bloodline. Leave the shell on to help keep the flesh moist and keep it from overcooking. Bring the stock or broth to a boil and drop in the prawns. Bring back to a boil, turn to a simmer and cook until the shrimp are bright pink and the flesh is just cooked, approximately 5-6 minutes. Drain the stock and reserve for another use. When cool enough to handle, peel the prawns and refrigerate until ready to serve.

Puree all the sauce ingredients together. The sauce should be thick enough to coat the prawn when it is dipped in but not so thick as to "glob" on. Thin the sauce with the reserved tomato juice as needed.

*Chipotle is a smoked chili usually available canned in adobo sauce. On the West Coast it is available on the International aisle of most major supermarkets. If you cannot find it replace this with ½ tsp chili powder. It will not have the same flavor or heat but will still be good. The sodium content of the recipe will be slightly higher if using the chili powder.