Quick Baked Prawns with Cherry Tomatoes, Garlic and Chilli

Ok, firstly,  I must apologise for the quality of the photographs, this is what happens when I take photos at night with down lights,  shadows, but since I wanted to eat this for dinner that’s what happens. Secondly, you must try this recipe, it produces simply the best flavoured and cooked prawns outside a good chinese restaurant.  The prawns are crunchy and the yummy juices in the pan are so delicious.  Serve it like I have here with bread for dipping but they are just as good with pasta tossed through or over a bowl of rice.

Recipe is adapted from Thomasina Miers – Home Cook.  Thomasina says the recipe “serves 4 or 6 as a starter” but I’m afraid to say in our house the two of us can devour the whole lot.

Ingredients

• 250gm cherry tomatoes, halved
• 4 garlic cloves thickly sliced
• 100ml extra-virgin olive oil
• 1 heaped tsp chilli flakes, or to taste
• 1 sprig of thyme or oregano leaves picked
• 350gm raw prawns shelled (I prefer cutlets)
• bread to serve

Preheat oven to 190 degrees celsius.

Toss the tomatoes, garlic, olive oil, chilli flakes, thyme and a generous few pinches of salt and grindings of pepper together in an ovenproof dish. Cook for 10 -12 minutes until the tomatoes have  have released their juices, the oils bubbling gently and the garlic is lightly golden.

Add the prawns in a single layer, pushing them down gently into the oil and tomatoes and cook for about 3 minutes until the prawns have just turned pink.  Serve hot, straight from the dish, scooping up the juices with hunks of crusty bread.

Or use a cast iron skillet to cook them in and toss cooked spaghetti through, either way totally delicious….

Enjoy.

Sheryl x