Name: Make Christmas complete with our Barbecued Prawns with Romesco
Prep time: 17 min
Cook time: 8 min
Total time: 25 min
Yield: 4-6
Ingredients: 24 large raw king prawns, peeled, deveined, tails intact; 2 cloves garlic, crushed; 1 tbsp extra virgin olive oil; Charred lemon halves, sliced baguette, to serve; ROMESCO; 100g fire roasted red capsicums; 1 tomato (150g), chopped; ½ cup toasted blanched almonds; 2 tbsp extra virgin olive oil; 1 tbsp tomato paste; 1 tbsp red wine vinegar; 1 small clove garlic, peeled; 1 tsp smoked paprika

Make Christmas complete with our Barbecued Prawns with Romesco

It's not an Aussie Christmas without prawns.

Skip to Recipe

Serves 4-6

Prep

17M

Cook

Total

25M

These make a great starter to your Christmas lunch.

TIP – Romesco sauce will keep in the fridge for up to five days.

Ingredients

24 large raw king prawns, peeled, deveined, tails intact

2 cloves garlic, crushed

1 tbsp extra virgin olive oil

Charred lemon halves, sliced baguette, to serve

ROMESCO

100g fire roasted red capsicums

1 tomato (150g), chopped

½ cup toasted blanched almonds

2 tbsp extra virgin olive oil

1 tbsp tomato paste

1 tbsp red wine vinegar

1 small clove garlic, peeled

1 tsp smoked paprika

Method

Step 1

For the Romesco, process all ingredients in a small food processor until combined. Transfer to a bowl. Season with salt and pepper.

Step 2

Combine prawns, garlic and oil in a large bowl. Season with salt and pepper. Thread onto six metal skewers (4 prawns on each).

Step 3

Heat a barbecue grill over medium-high heat. Add skewers. Cook for about 3-4 mins on each side, until prawns are cooked. Remove.

Step 4

Serve prawns with romesco, charred lemons and bread.

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