Fri. Nov 15th, 2019

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Prawns in Tomato Sauce recipe

2 min read

This sublime gamberi alla busara recipe – or prawns in tomato sauce for the uninitiated – is summer in a bowl. Beautiful prawns cooked in a rich cherry tomato sauce, flavoured with garlic and parsley, shows off flavourful, simple Venetian cooking at its best. Serve with plenty of crusty bread to mop up the sauce.

Every year in July, the town of Chioggia, in Italy – referred by many as ‘la piccola Venezia’ – hosts a big seafood sagra (festival) in honour of its historic fishing tradition. Stretching along the main pedestrian street, the festival gathers a series of food stalls serving some of the most iconic Venetian dishes. Having grown up only a few miles from Chioggia, I have for long been a regular of the festival, and like any regular I have my set of rituals. In my mind, for example, no sagra could take off without a plate of scampi alla busara. The dish is of the simplest kind: just fat scampi swimming in a slightly spicy fresh tomato sauce sprinkled with parsley. And yet, it’s in such simplicity that lies its strength.

 

Prawns in Tomato Sauce
 
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Recipe type: Main Course
Cuisine: Italian
Cook time: 
Total time: 
Ingredients
  • 3 tbsp of extra virgin olive oil
  • 1 garlic clove, crushed and peeled
  • 1kg prawns, medium-sized, deveined
  • 1 small onion, golden, peeled and finely chopped
  • 60ml of dry white wine
  • 700gms of cherry tomatoes, finely chopped
  • 1 dried chilli, crushed
  • fine sea salt
  • freshly ground black pepper
  • 1 handful of parsley leaves, minced
Instructions
  1. Heat the olive oil in a very large skillet set over a medium heat. Add the garlic and fry for a couple of minutes, until fragrant. Stir in the onion and cook until soft and translucent, stirring often so it doesn’t colour
  2. Add the prawns and cook for about two minutes per side, ensuring that they don’t overlap. Pour in the wine, increase the heat to medium-high and allow it to evaporate. Remove the prawns; transfer them to a plate while you carry on with the sauce
  3. Remove the garlic and add the tomatoes and crushed chilli. Lower the heat, cover and cook until the tomatoes have fallen apart and look saucy; add a splash of water if needed to help the sauce come together. Taste and season
  4. Now, put the prawns back into the skillet and stir to coat in the sauce. Increase the heat and sautée for about five more minutes, then remove from the heat and sprinkle with parsley
  5. Serve immediately with plenty of crusty bread

 

Recipe at:

Eat with locals on BonAppetour

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