Author Notes
Grilled prawns with almond red pepper sauce and cress salad —julia sherman
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Ingredients
- Prawns
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12
jumbo prawns
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1 / 2
small tin of anchovies, packed in oil
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1 - 2
cloves garlic, minced
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1 / 4 cups
dry white wine
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1
lemon, juiced
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1 / 3 cups
olive oil
- Romesco
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2
red bell peppers
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2
cloves black fermented garlic, or roasted garlic cloves
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1 / 2 cups
marcona almonds
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1 splash
balsamic vinegar
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sea salt
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1 teaspoon
worcestershire sauce
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2
shallots
Directions
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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.
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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.
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Wash and spin Upland Cress. Cut in half lengthwise, add to mixing bowl.
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