Grilled Romesco King Prawns
Hayden Quinn
Rated 5.0 stars by 1 users
Servings
2-3
Cook Time
30 minutes
Grilled Romesco King Prawns as seen on Channel 10’s Taste of Australia with Hayden Quinn
Ingredients
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1.2kg (2.6lbs) king prawns, shells on
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Flat-leaf parsley, roughly chopped, to serve
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2 red capsicum
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⅓-½ cup Squeaky Gate The All Rounder Extra Virgin Olive Oil
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½ cup flat-leaf parsley, roughly torn
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1 small clove garlic, minced
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½ cup roasted almonds
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2 tbsp tomato paste
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2 tbsp red wine vinegar
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1 tsp smoked paprika
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Pinch chilli powder
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Pinch salt and freshly ground black pepper
Romesco Sauce
Directions
Preheat the CUBE charcoal to high heat. Place on the whole red capsicum and cook, turning every few minutes, until grilled on each side. About 10 minutes in total. Remove from the heat, place into a large bowl and cover with foil or cling wrap. Allow to sit until cooled.
Remove the capsicums from the bowl and peel away the charred skin. Slice off the flesh and discard the seeds. Place the capsicum into a food processor with the olive oil and blitz until smooth. Add in the remaining ingredients and blitz until the ingredients come together into a chunky but uniform sauce. Add more olive oil as needed. Set Romesco Sauce aside while grilling the prawns.
Slice the prawns by using a sharp knife to cut from the tail through the middle of the prawn “belly” and to the head of the prawn. Flatten out to butterfly. Place onto the grill and cook for 2 minutes on each side until the prawns are cooked through.
Serve prawns on a platter with romesco spooned over the top and some parsley leaves to garnish.
Recipe Note
As seen on Channel 10’s Taste of Australia with Hayden Quinn