24 raw king prawns or shrimp
30-45 ml olive oil
flat leaf parsley, to garnish
lemon wedges, to serve
For the sauce
2 well-flavoured tomatoes
60ml olive oil
1 onion, chopped
4 garlic cloves, chopped
1 canned pimiento, chopped
2.5ml dried chilli flakes or powder
75ml fish stock
30ml white wine
10 blanched almonds
15ml red wine or sherry vinegar
Preheat the grill. (If grilling)
1. To make the sauce, immerse the tomatoes in boiling water for about 30 seconds, then refresh them under cold water. Peel away the skins and roughly chop the flesh.
2. Heat 30ml of the oil in a pan, add the onion and 3 of the garlic cloves and cook until soft.
3. Add the pimiento, tomatoes, chilli, fish stock and wine, then cover and simmer for 30 minutes.
4. Toast the almonds under the grill until golden.
5. Transfer to a blender or food processor and grind coarsely.
6. Add the remaining oil, the vinegar and the last garlic clove and process until evenly combined. Add the tomato and pimiento sauce and process until smooth. Season with salt.
7. Toss the prawns in olive oil, then spread out in the grill pan.
8. Grill for about 2-3 minutes on each side, until pink.
7. Heat a heavy nonstick skillet or ribbed stove-top griddle over a medium-high heat. If using a skillet, add one tablespoon of olive oil and tilt the pan for it to go all over the surface. If using a griddle, brush the surface with oil.
8. Place the shrimp in the skillet or griddle and sear over a high heat until they turn bright pink. Flip to grill on the other side.
9. Arrange on a serving platter with the lemon wedges, and the sauce in a small bowl. Serve at once, garnished with parsley.