PRAWNS ALLA BUSARA WITH GRIDDLE GARLIC BREAD

TASTES LIKE SUMMER IN A BOWL. CAN YOU HEAR THE GONDOLIERS SINGING YET?
PRAWNS ALLA BUSARA WITH GRIDDLE GARLIC BREAD
Serves
4 – 6
Occasion
Dinner party

DINNER PARTY

Inspired by the traditional Venetian dish, these spicy prawns are served in a rich, spicy tomato sauce with a sprinkling of parsley.

INGREDIENTS

  • 4 SHALLOTS (PEELED AND FINELY CHOPPED)
  • 1 TSP CRUSHED GARLIC
  • 400G CHOPPED TOMATOES
  • 1 TBSP TOMATO PUREE
  • 150ML WHITE WINE
  • PINCH OF CHILLI FLAKES
  • 20 LARGE SHELL ON PRAWNS RAW
  • OLIVE OIL

TO SERVE

  • SOURDOUGH BREAD SLICED
  • DRIZZLE OF GARLIC OLIVE OIL
  • HANDFUL OF CHOPPED FLAT LEAF PARSLEY

HOW TO MAKE PRAWNS ALLA BUSARA WITH GRIDDLED GARLIC BREAD

  1. SOFTEN THE SHALLOTS AND GARLIC IN A LITTLE OIL IN A HOT PAN. STIRRING CONTINUOUSLY SO THEY DO NOT BURN.
  2. ADD THE TOMATOES, PUREE, WINE, CHILLI FLAKES AND 100ML OF WATER. REDUCE BY HALF (SHOULD TAKE AROUND 30 MINS).
  3. HEAT A GRIDDLE PAN UNTIL VERY HOT. BRUSH THE BREAD WITH A LITTLE OF THE GARLIC OIL AND CHARGRILL ON EACH SIDE UNTIL GOLDEN LINES APPEAR.  SET ASIDE FOR A MOMENT WHILE YOU COOK THE PRAWNS.
  4. ADD THE PRAWNS TO THE PAN WITH THE SAUCE AND PLACE THE LID ON TOP. ALLOW TO COOK THROUGH FOR AROUND 5 MINUTES UNTIL PINK.
  5. SERVE WITH THE GRIDDLE GARLIC BREAD AND FINNISH WITH A SPRINKLING OF PARSLEY
  6. ENJOY WITH A SBAGLIATO CORRETTO.
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