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Spanish prawns with a warm salsa of San Marzano tomatoes

Would be chef

Would be chef

dinner

45

minus

Recipe for

4

person

persons

45

minutes

Depending on size 12 or 16 prawns

4 San Marzano tomatoes

1 clove of garlic

1 kilo of chopped chili peppers

The juice of 1 lime

A handful of leaf parsley

Olive oil

1 tsp tomato paste

Roadmap

Peel the prawns and remove the intestines, pat them dry.
Chop the garlic and fry with the chilies and chopped on medium heat.
When the onion is simmered add the prawns.
Fry the prawns until pink over medium heat.
Cut the San Marzano tomatoes into brunoise and add them, along with the tomato paste, and the juice of one lime.
Simmer for a minute, the tomatoes may still be half raw, but all the flavors should blend nicely, so you may nicely stir everything together with the wooden spoon.
Finely chop the parsley and add to the dish at the last minute.

‍

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

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Ingredients

for

4

persons

person

Depending on size 12 or 16 prawns

4 San Marzano tomatoes

1 clove of garlic

1 kilo of chopped chili peppers

The juice of 1 lime

A handful of leaf parsley

Olive oil

1 tsp tomato paste

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Preparation

45

minus

Peel the prawns and remove the intestines, pat them dry.
Chop the garlic and fry with the chilies and chopped on medium heat.
When the onion is simmered add the prawns.
Fry the prawns until pink over medium heat.
Cut the San Marzano tomatoes into brunoise and add them, along with the tomato paste, and the juice of one lime.
Simmer for a minute, the tomatoes may still be half raw, but all the flavors should blend nicely, so you may nicely stir everything together with the wooden spoon.
Finely chop the parsley and add to the dish at the last minute.

‍

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Watch the video

Peel the prawns and remove the intestines, pat them dry.
Chop the garlic and fry with the chilies and chopped on medium heat.
When the onion is simmered add the prawns.
Fry the prawns until pink over medium heat.
Cut the San Marzano tomatoes into brunoise and add them, along with the tomato paste, and the juice of one lime.
Simmer for a minute, the tomatoes may still be half raw, but all the flavors should blend nicely, so you may nicely stir everything together with the wooden spoon.
Finely chop the parsley and add to the dish at the last minute.

‍

Recipe for

4

person

persons

45

minutes

Depending on size 12 or 16 prawns

4 San Marzano tomatoes

1 clove of garlic

1 kilo of chopped chili peppers

The juice of 1 lime

A handful of leaf parsley

Olive oil

1 tsp tomato paste

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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