Prawns baked with tomato, oregano and olives

Prawns baked with tomato, oregano and olives

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
24 raw tiger prawns
3 tablespoons olive oil
2 garlic cloves
small bunch oregano
1/4 teaspoon crushed dried chillies
pinch sweet or smoked paprika
8 plum tomatoes
50g black pitted olives
50ml fino sherry
salt
freshly ground black pepper

Method

  1. Heat the oven to 220°C.
  2. Peel, clean and butterfly the prawns. Place in a bowl with the olive oil. Peel and finely slice the garlic, roughly chop enough oregano leaves to give you 2 tablespoons and add to the prawns with the crushed chillies, garlic and paprika. Leave to marinate in the fridge for at least 30 minutes.
  3. Blanch the tomatoes in boiling water, then refresh in cold water, dry, peel, deseed and chop. Halve the olives.
  4. Add the tomatoes and olives to the prawns. Stir in the sherry and season with salt and pepper.
  5. Transfer to a shallow ovenproof dish and bake in the oven for 10–15 minutes, or until the prawns have turned pink and the mixture is sizzling. Delicious served with crusty bread to soak up the juices.
Tags:
Leiths School of food and wine
cookery course
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