Servings: 4 as an Appetizer
21 oz. (600g) shrimp
14 oz. (400g) jar of hot peppadew peppers or equivalent brined whole peppers.
2 large tomatoes
1 medium white onion - roughly diced
4 garlic cloves - roughly diced
2 oz. (50g ) flaked almond or filbert or hazelnut
2 tbsp white wine
1 tbsp red wine vinegar
3 tbsp of fresh chopped parsley
3 tbsp olive oil
Pinch of sea salt
Directions to make 400ml (13.5 oz.) of Romesco sauce:
1. Take off the head and shells of the shrimp, leaving the tail section on for decoration. Save the heads and shells for the stock, place them in a medium pan.
2. Add a tablespoon of olive oil to prawn heads and shells and fry on a medium heat for 5 minutes, stirring frequently. Add 150 ml (5 oz.) of hot water to the shells to create a stock. Turn down the heat and simmer until the stock has reduced to half its volume.
3. Remove the shells from the stock using a sieve remembering to squeeze out all the juices from the shells. Peel the tomato skins by scoring a cross on the underside of the tomato and blanching in boiling hot water for 45 seconds. Remove from the water and cool under a cold tap to stop the tomato cooking.
4. Once cool, peel the skin cut the tomatoes into quarters and use your fingers to discard the seeds. Roughly dice the deseeded tomatoes.
5. In a small saucepan toast the nuts over a medium to low heat, checking regularly until golden brown. Heat medium sized frying pan on a medium flame and add a tablespoon of olive. When the oil is hot add 3 cloves of diced garlic, diced onions and season with a pinch of salt. Cook until soft - approx. 3 mins.
6. When soft, turn off the heat and add the tomatoes, stirring through to prevent the onions and garlic from overcooking. Turn the heat off the pan and add the pickled peppers including brining juices, the white wine, 5 tablespoons of prawn stock and red wine vinegar.
7. Pour contents into blender and add the remaining clove of raw garlic. Pulse lightly for 20 seconds and add the toasted nuts and pulse for a further 15 seconds for a rustic sauce. If the sauce is too thin add a tablespoon of olive oil and blitz for a further 30 seconds to thicken. Pour into a serving bowl and garnish with the fresh chopped parsley.
Directions for cooking shrimp:
1. De-vein the shrimp by running a sharp small knife gently across the back of the prawn and removing the black sand vein. Set aside for grilling.
2. Heat a ridged grilling pan on a medium flame. Prepare shrimp by tossing in two tablespoons of olive oil and adding a pinch of salt.
3. Place shrimp on grill and cook for 3 minutes on either side, or until cooked and lightly charred on the outside.