Prawns, Garlic, & Tomatoes
Prep Time: 10 minutes
Cooking Time: 20 minutes
Salt & Pepper
Olive oil (6 tbsp/3 fl oz/90 ml)
Prawns (1 lb/500 g, peeled and deveined)
Garlic (1 tbsp, finely chopped)
Sherry vinegar (1 tbsp)
Fresh parsley (2 tbsp, chopped)
Cayenne pepper (dash)
*I served this dish with brown rice. I recommend you do as well or else it is just will not be hearty enough.
1. Preheat the oven to 450 F (230 C).
2. Cut the tomatoes in half and place cut side up in a shallow baking dish (I just used a regular cookie sheet. What exactly is a "shallow baking dish" anyways?) Season with salt and pepper and drizzle with 2 tbsp of olive oil. Bake for 15 minutes.
3. About 3 minutes before the tomatoes are finished, in a saute pan over high heat, warm 1 tbsp of the olive oil. Add the prawns and salt and pepper to taste and saute until pink and firm, 2-3 minutes. (I personally would give more for this step. More like 6-8 minutes.)
4. Transfer the baked tomatoes to individual plates. Place the prawns on top of the tomatoes.
5. In a small saucepan over high heat, combined the garlic and remaining olive oil and saute until the garlic turns golden brown, about 1 minute. Add the vinegar and deglaze the pan by stirring to dislodge any browned bits, about 30 seconds. Pour the contents of the pan equally over each serving. Sprinkle with parsley and cayenne. Serve immediately, nice and hot!
(If you follow my blog, you may remember this step crashed and burned almost too literally. The garlic burnt, the vinegar burnt into thin air, thus leaving me with nothing. So, if you find yourself in the same situation-or are too scared to even try step 5-just follow steps 1-4, then drizzle a little bit of sherry vinegar and spread a small amount of raw minced garlic or store-bought crushed Asian garlic on top of each dish evenly while food is hot, right before serving..)
Serves 4. (More like 3).