Grilled prawns with almond red pepper sauce and cress salad —julia sherman
1 / 2
small tin of anchovies, packed in oil
1 - 2
cloves garlic, minced
1 / 4 cups
dry white wine
1 / 3 cups
red bell peppers
cloves black fermented garlic, or roasted garlic cloves
1 / 2 cups
In This Recipe
Using a mortar and pestle, grind all ingredients for the prawns until well combined. Toss with shrimps in a bowl, sprinkle with sea salt, cover with plastic wrap and refrigerate. I left mine for a few hours.
Toast almonds (reserving the extra tablespoon of almonds for garnish) until they start to brown in a pan or toaster oven. Slice peppers and shallot thinly and saute with olive oil in a pan until they soften. You can add a 1/4 cup water and cover, cook on low for 5 minutes. In a food processor, combine all ingredients for the romesco except for the olive oil, and pulse. Add the oil in a slow stream as you pulse. Do not over blend, you should still have some of texture of the nuts in there.
Wash and spin Upland Cress. Cut in half lengthwise, add to mixing bowl.