1 kg vine-ripened tomatoes, skinned and deseeded
250g Riviana Whole Roasted Red Peppers, drained
4 tblsp En Placé Crushed Garlic
100g crustless stale bread
10ml Always Fresh Red Wine Vinegar
Always Fresh Extra Virgin Olive Oil, as required
smoked paprika, as required
sea salt and freshly ground black pepper, to taste
1.5kg deveined green prawn cutlets
180ml dry sherry
30g chopped coriander or continental parsley
coriander or parsley leaves, for garnish
Puree tomatoes, Riviana Red Peppers, 1 tablespoon En Placé Crushed Garlic, bread, Always Fresh Red Wine Vinegar, 125ml Always Fresh Extra Virgin Olive Oil and 1 teaspoon paprika in a blender until smooth and season.
Heat 125ml oil in a large sauté pan and sauté remaining garlic for 1 minute.
Add prawns and sauté until just cooked. Add dry sherry and simmer 1 minute. Stir in butter, coriander and 1 ½ teaspoons paprika.
Spread 125ml of puree onto each serving plate, and top with approx. 150g prawns. Sprinkle with coriander leaves and extra paprika.