Sautéed King Prawns, Smokey Romanesco, Fresh Basil finished with Toasted Garlic Almonds

Created by Lewis @theravinchef

Sunny (hopefully) bank holidays  call upon the best food and drink possible. Say goodbye to that same old prawn cocktail  and try these sautéed prawns, with garlicy crunchy almonds and a sweet smokey pepper sauce. An awesome sharing plate or stunning appetiser.



Ingredients:

300g Organic King Prawns
1 Organibox Red Pepper
2 Organibox Tomatoes
2 Cloves Organibox Garlic whole
2 Cloves Organibox Garlic thinly sliced
½ tsp Smoked Paprika
200g Flaked Almonds
Half an Organibox Lemon
40g Butter
Fresh Basil

Method:
Cut the peppers in half and remove the seeds and stalk, quarter each half and place on a baking tray line with paper. Half your tomatoes and peel 2 cloves of garlic place with the peppers on the baking tray. Drizzle with a little extra virgin olive oil, season with salt, pepper and smoked paprika. Roast at 190°c for 20-25 mins or until softened and lightly caramelised.

Once cooked and still hot add to a food processor with half of the almonds (100g). Pulse to begin with then blend until a semi smooth sauce comes together. You can also chop this by hand for a more rustic take but equally as delicious. Check the seasoning and adjust to taste with salt and lemon juice.

Next to cook the prawns preheat a large frying pan on a high heat. Once smoking add a glug of oil and the prawns. Keep them moving in the pan by shaking If you’re confident of simply push and flip them with a spoon or spatula. They will only take 1-2 minutes to cook, you don’t want to overcook them. Finish with a small squeeze of lemon and some salt and pepper. Remove from the pan and place onto a plate. In the same pan add the butter and shake it round the pan. Once it starts to froth and turn a little brown drop the heat to a low heat and add the almonds straight in. Again, keep them moving in the pan so they don’t burn. You’re looking for a light brown toast on them. Once you’ve achieved this add the remaining two cloves of thinly sliced garlic and mix through the hot pan to cook the garlic out.

To plate spread your warm sauce over a plate, I recommend warming your plate as it helps to keep everything warm, scatter your prawns on top and zest some lemon over the top. Drizzle your buttery garlic almonds over and around and lastly pick some fresh basil leaves and allow to fall naturally on the plate. Serve with small forks, cocktail sticks or simply fingers will do and allow people to tuck in.