Shrimp with bacon in sherry sauce

Ingredients for 4 servings:

• 1,000 g king prawns with head and shell
• 100 g breakfast bacon
• 1 tomato(s)
• 2 garlic cloves
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 80 ml sherry
• 1 chili pepper(s)
• Salt
• parsley for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Peel and devein the prawns (do not remove the tail segment). Rinse thoroughly and drain on kitchen paper. Cut the bacon into small pieces and brown in a non-stick pan without adding any fat. Then remove and set aside. Wash the tomato, remove the stem, and halve it. Scrape out the seeds and finely dice the flesh. Heat the olive oil in the same pan, press the peeled garlic cloves into the pan and sauté until translucent. Then add the tomato pieces, the finely chopped chili pepper, and the tomato paste and fry briefly. Deglaze with the sherry and add the prawns. Fry for 4-5 minutes, stirring occasionally, add the cooked bacon, and season with salt, if desired. Garnish with flat-leaf parsley to serve.