A Spanish King Prawn dish to die for By Miguel Maestre

Caballitos

Here is the recipe for one of my favourite entertaining dishes from Miguel Maestro’s Spanish Cooking cookbook – Caballitos con salsa romesco – King Prawn in jamon with romesco coulis. As Miguel says, this is a fun way to eat prawns on the barbecue, with “minimal effort and great results”. Make plenty because you and your guests will be certain to make a feast of them!

 

Caballitos con salsa romesco

 

¼ cup chopped flatleaf parsley

¼ cup (60ml/2 fl oz) extra virgin olive oil

1 long red chilli, seeded and finely chopped

2 cloves garlic, finely chopped

12 green king prawns, heads and tails intact

12 slices jamón iberico

 

ROMESCO COULIS

10 blanched almonds

3 piquillo peppers

½ cup coriander leaves

1 clove garlic, chopped

1 long red chilli, chopped

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

 

Soak skewers in water for at least 2 hours before using. Combine parsley, oil, chilli and garlic in a shallow bowl. Wrap body of each prawn with a slice of jamón iberico. Place prawns in the parsley mixture and turn to coat. Cover and refrigerate for 2 hours to marinate.

To make romesco coulis, blend or process all ingredients until smooth. (Note, if you place the made coulis in the refrigerator, it needs to be out of the fridge for at least an hour before eating to allow it to come to room temperature and be of liquid consistency. If you try to use it straight from the fridge, the oil will be set on top).

Preheat a barbecue or chargrill on medium. Thread each prawn onto a small skewer. Cook for 2-3 minutes each side, until cooked through and orange around the heads and tails. Serve immediately with romesco coulis.

 

(Thanks to publishers New Holland (Australia) Pty Ltd for permission to use the recipe and for the image.)

 

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