King Prawns with Roasted Tomato Fricassee and White Wine
Jean-François Plante's recipe
Preparation: 10 min • Maceration: 30 min • Cooking time: 50 min • Servings: 4-6
Ingredients:
About 20 raw king prawns, trimmed
Ground salt and pepper
3 tbsp fresh basil, finely chopped
Roasted Tomato Fricassee:
6 plum tomatoes, each cut into 8 wedges
125 ml (½ cup) dry white wine
125 ml (½ cup) extra-virgin olive oil (Sous les oliviers)
Juice and zest of 1 organic (or blanched) lemon
1 tbsp salted herbs
Ground pepper
2 tbsp pesto
4 tbsp flat-leaf parsley, finely chopped
2 medium onions, finely chopped
4 garlic cloves, coarsely chopped
2 tsp dried oregano
1 tsp sriracha
Instructions:
Preheat the oven to 180°C (350 °F).
In a large bowl, gently and thoroughly mix all the ingredients for the roasted tomato fricassee. add the prawns, mix and leave to macerate for 30 minutes at room temperature. Remove the prawns and set aside. Transfer the fricassee in a baking sheet and bake for 40 minutes.
Preheat a grill pan or BBQ on high heat. Salt and pepper the prawns. Cook for about 5 minutes, turning halfway through cooking.
Once the prawns are cooked, add them to the roasted tomato fricassee. Garnish with basil and serve immediately, on a nest of al dente pasta, with butter and cream.
