King prawns with sun-dried tomatoes, garlic and chilli

My local supermarket here in Nice has a great seafood section. The produce is always fresh and appealing. The selection of fish and shellfish changes quite frequently, and often sold for a good price.

On my most recent trip to the supermarket, I noticed that there was an abundance of whole, fresh king prawns, in their shells. The shells can be awkward to remove, but the taste of the prawn is always so much better. I bought cooked king prawns for this recipe as they are easier to prepare.

Serves 3-4

  • 250g cooked king prawns
  • 300ml extra virgin olive oil
  • 50g sun-dried tomatoes
  • 3 cloves of garlic
  • 1 tsp chilli flakes

Clean and prepare the prawns by removing the shells and deveining them. I like to keep the tails on as it looks nicer when presenting the dish. Chop the sun-dried tomatoes into small pieces and finely slice the garlic.

In a large saucepan add the olive oil, tomatoes, garlic and chilli flakes. On a low heat, infuse for 10 minutes, you want to warm the olive oil and soften the garlic. The oil should not get too hot, you should be able to comfortably dip your finger in the oil (please be careful).

Add the prepared prawns and poach in the olive oil for 5-7 minutes. Serve the prawns with the olive oil, tomatoes, chilli and garlic.

Enjoy as a starter or tapas with bread.

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