Prep time: 30 min
- 10 large shelled prawns
- 3 large cloves of garlic, thinly sliced
- 150 ml of white wine
- 2 tablespoons of olive oil
- 1 chili pepper, thinly sliced and pitted
- half a lemon
- 250 ml of tomato pulp or passata
- salt, pepper, sweet paprika (powdered)
- 2 cloves of black garlic
- finely chopped parsley or cilantro for decoration
Heat the olive oil in a frying pan. Add garlic and chili pepper and fry for a minute stirring from time to time. Add the prawns and fry on high heat on both sides for a few minutes. Add wine. Reduce. Add tomato pulp / passata, season with salt, pepper and sweet paprika. Stir. Taste and, if necessary, add more spices. Cook over medium heat for about 8-10 minutes.
At the end of cooking, add the finely chopped black garlic and stir the sauce carefully. Alternatively, black garlic can be added to wine once its reduced. It will then give the dish a deeper and more intense flavor. However, the sauce will be brown instead of tomato red.
Serve the shrimps hot in deep bowls or in small pans. Sprinkle gently with lemon juice and garnish with finely chopped parsley or coriander. Eat with sliced fresh baguette or garlic bread. Et voila 🙂