Prawns à la Casa

Ingredients for 2 servings:

• 1 kg shrimp(s), frozen, with head and shell, grading 41/50
• small onion(s) or shallots, approx. 1 – 2
• 5 cloves garlic
• 1 pepper, spiciness of your choice
• 400 ml vegetable broth or shellfish broth
• 2 tbsp tomato paste
• 1 dash of lemon juice
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 tsp sugar
• 1 bunch of spring onions
• 1 handful of parsley for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

or simply as we love them

First of all: Selecting the right prawns is crucial. I always use frozen, unpeeled black tiger prawns. The 41/50 grade gives around 50 prawns per kilo, enough for two people. The prawns are not precooked and must be thawed before cooking. Prepare the prawns and a suitable stock separately. For the stock, chop one or two onions or shallots, finely chop the garlic and chili peppers (watch for the heat!), and sauté them together in a pan. To prevent the onions from burning, gradually add a little vegetable stock or shellfish stock. Reduce the heat and let it simmer for a short time. Meanwhile, slice the spring onions into rings and set aside. Season the stock with a little lemon juice, sugar, pepper, and salt. Stir in the tomato paste. If the sauce becomes too thick, add a little stock or simply water. Simmer for about 20-30 minutes. Once you have a nice sauce, add the spring onions and remove from the heat! If the stock is too hot, the prawns will continue to cook and become mushy. Now take a second pan and fry the prawns, head and shell on, in a little oil for about 2-3 minutes. As soon as they have turned a nice red color, transfer them to a platter and pour over the stock (as mentioned, it shouldn’t be too hot). Sprinkle the prawns with roughly chopped parsley. Serve with a baguette or ciabatta and, of course, homemade aioli. Notes: We like the stock spicy. The first time I made the mistake of overcooking the prawns. So, two to three minutes is enough. Tip: Maybe add a glass of Pernod to the stock.