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Prawns with romesco dip
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Enjoy succulent cooked prawns dipped in zesty Spanish capsicum-garlic sauce for a quick seafood delight!
Ingredients:
  • 60g (1/3 cup) blanched almonds
  • 150g bought chargrilled capsicum, drained
  • 1.25 gm sweet paprika
  • 125g (1/2 cup) bought aioli (see note)
  • 3kg cooked prawns, peeled leaving tails intact
Instructions:
  • Finely chop the almonds in a food processor. Add the capsicum and paprika, and blend until a smooth paste forms.
  • Pour the almond mixture into a bowl, mix in the aioli, and season with salt and pepper.
  • Present the prawns alongside the sauce and lemon wedges.

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