Best Roasted Jumbo Prawns With Hot Pepper And Spiced Tomato Saltsa Recipes

Roasted Jumbo Prawns with Hot Pepper and Spiced Tomato Saltsa image

Provided by Martha Stewart

Number Of Ingredients 5

Spiced Tomato Saltsa
24 jumbo prawns or shrimp, heads on, peeled, deveined, and tails intact
1 1/2 tablespoons Hot Pepper Mix and Hot Pepper Bread Crumb Mix
Coarse salt
6 tablespoons extra-virgin olive oil

Steps:

Preheat oven to 400 degrees.
Spread enough of the salsa to evenly cover the bottom of a 16-by-10-by-2-inch baking dish. Season prawns with hot pepper mix and salt and place them, in a single layer, slightly overlapping, over the saltsa. Sprinkle with pepper-breadcrumb mixture. Drizzle with half of the olive oil and transfer to oven.
Roast until prawns become pinkish-white in color and breadcrumbs are golden brown. Remove from oven and drizzle with remaining olive oil; serve immediately.

Spiced Tomato Saltsa image

Provided by Martha Stewart

Number Of Ingredients 11

1/2 cup extra-virgin olive oil
4 medium Spanish onions, sliced lengthwise
Coarse salt and freshly ground black pepper
1 1/2 teaspoons ground cumin
1/2 cup sweet wine, such as Mavrodaphne or sweet Marsala
1 can (32 ounces) diced tomatoes in their juices
6 whole allspice
6 whole cloves
2 sticks cinnamon, chopped into small pieces
2 tablespoons coriander seeds, smashed
3 tablespoons finely chopped fresh flat-leaf parsley

Steps:

Heat oil in a large, deep skillet over low heat. Add onions and a pinch of salt. Cover and cook, stirring frequently, until onions are soft but not browned, 20 to 25 minutes. Increase heat to medium-high, uncover, and continue cooking until onions are lightly browned. Add cumin and wine and cook until liquid is almost completely evaporated, 4 to 5 minutes. Add tomatoes and season with salt and pepper.
Place allspice, cloves, cinnamon sticks, and coriander seeds in a piece of cheese cloth; tie with a piece of twine to enclose. Add spice bundle to onion mixture, cover, and let simmer until thickened, about 20 minutes. Uncover, and stir in parsley; season with salt and pepper. Remove spice bundle from skillet, remove skillet from heat; keep warm until ready to serve.