King Prawns served in Capers and Tomato sauce
Gamberoni alla Marinara
The starter in Gino D'Acampo's perfect Valentine's Day menu - a starter that will seriously impress!
Serves – 2
Ingredients
8 large king prawns (head and shells on)
400g tinned chopped tomatoes
3 tinned anchovies fillets (drained from oil)
1 clove of garlic (finely sliced)
3 tablespoon of olive oil
1 teaspoon of dry oregano
2 tablespoon of Kalamata pitted black olives
1 tablespoon of capers in salt (rinsed in cold water)
Salt & pepper to taste
Preparation
In a large frying pan heat the oil and cook the anchovies until they dissolve. Add in the garlic and continue to fry until soft and gold.
Stir in the olives and capers. Pour in the chopped tomatoes with the oregano, season with salt and pepper and simmer gently without the lid for approx 15 minutes. Stir occasionally.
Add the prawns to the sauce and continue to cook gently for a further 8 minutes. After 4 minutes turn the prawns on the other side.
Once ready, place some of the sauce in the middle of a serving plate and place 4 prawns on top. Try to cross 2 prawns together so they can sit up on the plate.
Accompany the dish with your favourite salad and some warm crusty bread, enjoy with a glass of cold Prosecco.