Tiger Prawns Tray Bake with Olives, Tomatoes & Breadcrumbs
Ingredients
12 tiger prawns, peeled and de-veined, but still with the tails attached
2 cups of cherry or heirloom tomatoes
4-5 tablespoons of olives, pitted
4 tablespoons of extra-virgin olive oil
2 garlic cloves
1-2 long red chillies
1 tablespoon of finely chopped parsley
2 slices of stale sourdough
salt for seasoning
2 tablespoons Mazzetti Balsamic Vinegar Gold Label to drizzle
2 tablespoons Parsley leaves for breadcrumbs and to serve
Method
Preheat your oven to 180 C. In your oven tray add in your halved tomatoes, olives, 2 tablespoons extra virgin olive oil, salt, balsamic vinegar, 1 garlic clove (skin on, bashed with the back of a knife), and one or two long chillies cut in half lengthways and bake for 20 minutes.
In the meantime, prepare the prawns. Remove the heads, add to a SNAP Lock Bag and freeze for a later use (they make a great fish stock!). Peel them, but keep the tail attached. Using a paring knife, score the back to remove the black line in the middle. Brush them with a little extra-virgin olive oil.
Take the tray out of the oven, place the prawns on top of the roasted tomatoes, season them with salt and put them back in the oven for 6-7 minutes or until just cooked through. In the meantime, make the crispy breadcrumbs.
Process the stale bread in a food processor. Blitz until coarse breadcrumbs form. To the breadcrumbs add in garlic that has been micro planed and your parsley stalks.
Heat up the remaining olive oil in a skillet and shallow fry the breadcrumbs mixture until golden and fragrant, add salt to taste.
To serve, scatter the breadcrumbs over the roasted prawns and tomatoes, and top with fresh parsley and a drizzle of oil.
