Prawns cooked with romesco sauce

An absolutely delicious starter for the holidays: prawns with romesco sauce. The truth is that cooked prawns are a classic in family celebrations and it is that almost alone they are delicious, or with a splash of lemon they are spectacular. They are always usually accompanied with mayonnaise or pink sauce, but this time, we are going to give it an original touch with a different sauce: Romesco sauce.  Delicious!

Related article:

The 10 best Thermomix Christmas recipes to make these holidays

If you want to entertain yourself, your guests will appreciate it if you present them already peeled (especially children) ... although if there are many of you, peeling a kilo of prawns can be a bit tedious. You can also peel a little for the presentation (as in the photo) and accompany the rest without peeling.

Cooked prawns is a product that more or less maintains its price throughout the year, although now at Christmas they may be a bit more expensive, it is always a fairly affordable product. I have the habit of washing them with a little cold water to remove any remaining preservative that they may have before peeling and presenting them.

Prawns cooked with romesco sauce

Print recipe

Save recipe

Close

Please login to bookmark

Please login

No account yet? Sign up

Cooked prawns ideal for special celebrations or Christmas, accompanied with a delicious romesco sauce.

• Irene Arcas

• Kitchen: Spanish, International
• Recipe type: incoming
• Calories: 385
• Rations: 6

• Cooking time: 15M
• Total time: 15M

Ingredients

• 50 g unsalted toasted almonds
• 2 ñoras (without peduncle or seeds)
• 1 or 2 whole dried cayenne peppers (optional if you like it spicy)
• 130 g of mild extra virgin olive oil
• 100 g sweet onion
• 2 cloves of garlic
• 150 g canned crushed tomato
• 1 kg of cooked prawns
• 20 g apple cider vinegar
• a pinch of ground pepper to taste
• 1 / 2 teaspoon salt
• 1-2 tablespoons minced fresh parsley

Preparation

1. We put the almonds, the ñoras and the cayenne in the glass. We shred 10 seconds, speed 7. We remove the mince to a bowl and reserve.

2. We put in the glass 30 g of oil, the onion, the garlic and the tomato. We chop 3 seconds, speed 5 and we fry 5 minutes, temperature 120 ° C, speed 1. Meanwhile, we can go peeling the prawns.

3. Add the reserved mince, vinegar, pepper and salt and blend 15 seconds, speed 10. With the spatula, we lower everything towards the bottom of the glass.

4. We place a jug on the lid of the glass and weigh 100 g of oil. We program 1 minute, speed 4 and, with the glass on, we pour the oil little by little on the lid.

   Place the sauce in a bowl, sprinkle with the chopped parsley and drizzle with oil. We serve the prawns accompanied by the romesco sauce.

Source: Cookidoo