Grilled Romesco King Prawns

This Romesco sauce is incredible! Tastes great with fresh grilled prawns like I’ve done here, chicken, fish or just some sourdough bread. The Everdure Cube adds a great smokiness throughout this dish that cannot be beat!

Prep: 10 minutes - Cook: 20 minutes - Serves: 2-3 - Difficulty: Easy - Recipe: Hayden Quinn

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Ingredients

1.2kg king prawns, shells on
Flat-leaf parsley, roughly chopped, to serve

Romesco Sauce
2 red capsicum
⅓-½ cup Squeaky Gate The All Rounder Extra Virgin Olive Oil
½ cup flat-leaf parsley, roughly torn
1 small clove garlic, minced
½ cup roasted almonds
2 tbsp tomato paste
2 tbsp red wine vinegar
1 tsp smoked paprika
Pinch chilli powder
Pinch salt and freshly ground black pepper

Method

Step 1. Preheat Everdure CUBE charcoal to high heat. Place on the whole red capsicum and cook, turning every few minutes, until grilled on each side. About 10 minutes in total. Remove from the heat, place into a large bowl and cover with foil or cling wrap. Allow to sit until cooled.
Step 2. Remove the capsicums from the bowl and peel away the charred skin. Slice off the flesh and discard the seeds. Place the capsicum into a food processor with the olive oil and blitz until smooth. Add in the remaining ingredients and blitz until the ingredients come together into a chunky but uniform sauce. Add more olive oil as needed. Set Romesco Sauce aside while grilling the prawns.
Step 3. Slice the prawns by using a sharp knife to cut from the tail through the middle of the prawn “belly” and to the head of the prawn. Flatten out to butterfly. Place onto the grill and cook for 2 minutes on each side until the prawns are cooked through.
Step 4. Serve prawns on a platter with romesco spooned over the top and some parsley leaves to garnish.