- Serves: 2 as a starter or main with side dishes such as buttered rice
- Cook Time: 20 minutes
- Prep Time: 10 minutes
- Effort: easy
- 1 garlic clove, chopped
- 1/2 onion, finely chopped
- 1 tbsp salted butter
- 2 large ripe tomatoes, with crosses carved into the bottom
- ice or ice cold water, for blanching tomatoes
- 1 tbsp tomato purée, heaped
- 1 small glass white wine
- 2 bay leaves
- 12 king prawns, peeled and de-veined but tail still on
- 60 g gruyere, gouda or emmenthal, grated
Tips and Suggestions
It is easy to overcook the prawns in the grill so get them out as soon as the dish has browned.
Serve lemon wedges as a starter or add buttered rice and a salad for a main course.
1. Put the kettle on and preheat the oven to top whack. In a frying pan over a medium heat, sauté the garlic and onion in butter for a few minutes.
2. Pour boiling water over the tomatoes and leave for just a minute before lifting them out with a slotted spoon and dunking them in the iced water. Peel them then cut in half, remove the core and seeds and roughly chop the flesh.
3. Stir the tomato purée in with the onions until they are well coated then add the wine and bay leaves. Toss in the prawns and cook for just a minute each side until the outside turns pink them out.
4. Continue reducing the wine until nearly all the liquid has gone and add the chopped tomato and cook for 5 minutes with a lid.
5. Preheat the grill to very hot. Lay the prawns out in an ovenproof dish so they are quite snug. Once the sauce has reduced down enough to fit in a wine glass, pour it over the prawns.
6. Sprinkle with cheese, then put the dish under the grill for about 5-7 minutes until golden brown.
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