Prawns with Romesco sauce

Ingredients

• 150 gBell pepper
• 18 gGarlic
• 15 gChili
• 180 gTomato
• 16 gHazelnut
• 12 gAlmond
• 9 gParsley
• 30 gBread
• 120 mlOlive oil
• 30 mlVinegar
• 400 gShrimp
• 5 gSalt

Instructions

1. 1

   Prepare and grill

   • Halve the pepper lengthways, remove seeds and stalk. Line a grill pan with foil.
   • Place pepper halves skin-side up with the whole garlic cloves, chilli and tomato on the grill pan.
   • Grill 2 minutes, turn the tomato and grill another 2 minutes. Remove, peel, quarter, deseed and roughly chop the tomato.
   • Grill pepper, chilli and garlic a further 4–5 minutes until skins blacken and garlic softens. Cool, peel and roughly chop pepper and chilli.
2. 2

   Toast and chop nuts

   • Spread hazelnuts and almonds on the foil and toast until fragrant and lightly browned.
   • Chop finely in a food processor and mix with chopped parsley, set aside.
3. 3

   Make Romesco base

   • Heat 3 tbsp (approx. 45 ml) olive oil in a frying pan, fry pepper, garlic and chilli for 3 minutes.
   • Tear up the bread and brown it briefly in the oil.
   • Pulse tomatoes, salt, red wine vinegar, oil and pan contents in a food processor until coarsely chopped.
   • Cool and refrigerate up to 3 days.
4. 4

   Finish and serve

   • Stir nuts and parsley into the sauce before serving.
   • Serve the sauce in a small bowl with peeled prawns on a plate alongside. Provide cocktail sticks for the prawns.