someone was asking about prawn recipe ideas for Christmas, so I thought I'd post this killer from a few weeks back. it's from the wonderful Zuni Cafe Cookbook by Judy Rodgers. This is not her version, word for word...
You''ll need a couple of tablespoons of almonds and 1/4 cup hazelnuts (I used cashews). Use raw, unsalted ones and cook them in a moderate oveen for 10-15 mins - watch so you dont burn them.
Fry a thick slice of bread in a pan until just browned.
If you can get a dried Ancho chilli, soak it in warm water for 20 mins. Otherwise find some Mexican chilli sauce and add a little (see below).
In a food processor, grind nuts, chilli, 2-3 peeled garlic cloves, and bread to a fine paste.
Then add a 400g can of tomatoes, 1 tsp red wine vinegar, a few drops of sherry vinegar, 1 tsp hot paprika and 1/2 tsp mild paprika, and a tbsp or 2 of extra virgin olive oil, and some sea salt.
Spread the paste thickly in a shallow baking dish, and bake in a moderate oven until it has changed to a darker red-orange colour - 8 - 10 minutes.
In a saucepan, bring 1 cup chicken stock and 3 tbspns white white to a simmer. Turn off heat and stir in romesco base. Taste for saltiness. Rest for 30 mins.
Saute 1/2 cup diced brown onion in olive oil with some salt for 5 mins. Add romesco sauce and warm through.
Add prawns to pan (peeled or unpeeled) - we had 500gms which I then peeled. Cook on medium for 4 minutes, turning once. If the sauce is too thick, add some water.
The book says to serve this on sauted spinach, but we had it with something else (??). It made about 1 1/2 cups sauce and fed three of us. Tastes brilliant.
I think I've just decided to make this again for Christmas Day.