Roasted Prawns with Tomato and Garlic Confit
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent prawns bathed in a vibrant tomato sauce with sweet roasted garlic, finished with fresh basil and a hint of chili heat. Perfect served with crusty bread to soak up every drop.
Ella x
Ingredients
- 1.2 kglarge prawns(peeled and deveined)
- 500 gcherry tomatoes(halved)
- 8garlic cloves(smashed)
- 4 tablespoonsextra virgin olive oil
- 2shallots(thinly sliced)
- 100 mlwhite wine
- 15 gfresh basil(roughly torn)
- ½ teaspoonred chili flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(zest and juice)
Detail level
Instructions
- 1
Preheat your oven to 200°C. Pat the prawns dry with paper towels and season generously with salt and pepper.
Tip: Dry prawns will develop a better golden crust when roasted.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the sliced shallots and sauté for 2 minutes until softened.
- 3
Add the smashed garlic cloves and red chili flakes, cooking for another 30 seconds until fragrant, then deglaze the pan with white wine.
Tip: Keep the heat at medium to prevent the garlic from burning.
- 4
Add the halved cherry tomatoes to the pan and stir gently. Cook for 3-4 minutes until the tomatoes begin to soften and release their juices.
- 5
Nestle the prawns into the tomato mixture, arranging them in a single layer. Drizzle with the remaining 2 tablespoons of olive oil and the lemon zest.
Tip: Don't overcrowd the pan; use a larger skillet if needed for even cooking.
- 6
Transfer the skillet to the preheated oven and roast for 10-12 minutes until the prawns are pink and cooked through.
Tip: Prawns cook quickly, so keep a close eye to avoid overcooking them.
- 7
Remove from the oven and squeeze fresh lemon juice over the dish. Scatter the torn basil generously over the top and give everything a gentle toss.
- 8
Serve immediately in the same skillet or transfer to a serving platter, making sure each portion gets prawns, tomatoes, and plenty of the aromatic sauce.
Tip: This dish is best enjoyed fresh and warm.
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