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Grilled Prawns with Romesco Sauce
Ingredients
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24 raw, shell-on, tiger prawns
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3 ripe tomatoes, halved
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1 tablespoons Paprika
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1/2 teaspoon Mild Chilli Powder
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1 teaspoon Garlic Granules
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1 tablespoons Flat Leaf Parsley
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25 gram (1 ounce) breadcrumbs
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3 tablespoons olive oil
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2 tablespoons lemon juice
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Schwartz Sea Salt and Black Pepper to season
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lime wedges to garnish
Key Products
Instructions
- 1 Pre-heat the grill and cook the prawns for a few minutes, until they have turned pink. Meanwhile, cook the tomatoes for 10 minutes. Remove from the heat.
- 2 Scoop the seeds from the tomatoes, discard and then place the pulp in a food processor. Add the remaining ingredients and blend until smooth.
- 3 Spoon the sauce into a bowl and arrange the prawns around. Garnish with lime wedges.
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