John Myers
Ingredients for 2 servings:
- 10 king prawns (Black Tiger Easy Peel, from Edeka), organic, raw
- 250 g fettuccine (from Rana from the refrigerated section)
- 2 shallots
- 1 pepper, red, fresh
- 100 ml milk
- 100 ml cream
- 6 m.-large tomato(s)
- 1 ½ tsp mango chutney
- 2 basil leaves
- Sea salt, coarse, and pepper
- Spice mix for bruschetta
- olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Thaw the prawns and season with sea salt shortly before frying. Deseed the peppers and finely chop them, as well as the shallots. Quarter the tomatoes and use with or without the skin (I leave them on so they don’t overcook). Slice the basil. For the sauce, sauté the shallots and peppers in olive oil. Deglaze with milk and cream, reduce, and then season with salt, pepper, and a good pinch of bruschetta seasoning. I use the good stuff from Goja, which has lots of dried tomato pieces, which add a very fruity effect. Then season with the mango chutney and stir in the tomato quarters for the last 10 minutes. Now just simmer gently. Meanwhile, season the king prawns with sea salt and fry them briefly, about 2 minutes on each side, in the pan. If you like, fried garlic cloves can be delicious, but don’t let them burn, as they’ll become bitter. Meanwhile, cook the pasta in boiling salted water for 2-3 minutes according to the instructions and drain. Serve the pasta with the sauce first, then place the king prawns on top. Garnish with the basil strips.
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