- Delnevo’s Salsa Piccante
- 12 Large tiger prawns, peeled and de-veined
- 1/2 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 1 Red Chilli
- 70ml white wine or vegetable stock
- 7 tbsp extra virgin olive oil
- 3g parsley, finely chopped
- Maldon sea salt
- Black pepper
Serves 2
Method;
- Heat a large clean pan on a high heat, add 5 tbsp of olive oil, wait until it starts smoking slightly.
- Add the prawns and season with salt and pepper and cook for 30 seconds, just to colour them, then remove and set aside.
- Reduce the heat to medium, add the remaining 2 tbsp of olive oil, onions, and garlic. Sweat for 30 seconds until browned and soft.
- Add the white wine and reduce by half, then add the Delnevo's Salsa piccante.
- Add the prawns back to the pan and finish cooking for a further 30-60 seconds
- Sprinkle in the parsley, toss and serve.
