Busara style prawns

🛒 Ingredients

• 800 g Argentine Peeled Prawns PD 16/20 (net weight)
• 400 g Canned peeled tomatoes
• 2 spicchi Fresh garlic
• 1 piccolo Fresh chili pepper
• 20 g Fresh parsley
• 100 ml Dry white wine
• 60 ml Extra virgin olive oil
• 5 g Fine salt
• 1 g Freshly ground black pepper

👨‍🍳 Instructions

1. Passo 1: Thaw the Argentine Prawns according to the manufacturer's instructions. Drain very well and pat them dry with absorbent paper to remove any excess water.
2. Passo 2: Finely chop the garlic and parsley. Slice the chili pepper into thin rounds, removing the seeds if a less spicy flavor is desired.
3. Passo 3: In a large, deep pan (or a sauté pan), heat the extra virgin olive oil over medium heat. Add the chopped garlic and chili pepper. Sauté gently for about 2 minutes, being careful not to burn the garlic.
4. Passo 4: Add the dried prawns to the pan. Sauté for 2-3 minutes, until they start to change color and turn pink.
5. Passo 5: Deglaze with white wine, slightly increasing the heat. Let the alcohol evaporate completely for about 2-3 minutes, scraping the bottom of the pan to release the cooking juices.
6. Passo 6: Add the peeled tomatoes, crushing them coarsely with your hands or a fork. Season with salt and black pepper.
7. Passo 7: Bring the sauce to a boil, then reduce the heat to minimum, partially cover the pan and simmer for 10-12 minutes, stirring occasionally. The prawns should be tender and the sauce slightly thickened. Avoid overcooking the prawns to prevent them from becoming rubbery.
8. Passo 8: Just before serving, stir the fresh chopped parsley into the sauce. Mix well.
9. Passo 9: Serve the Busara-Style Prawns immediately, very hot, ideally accompanied by crusty homemade bread for 'scarpetta' (mopping up the sauce) or with soft polenta.

💡 Chef's Tips

• Ensure the prawns are perfectly drained and dried before cooking; this helps them brown better and concentrates the flavor of the sauce.
• Do not overcook the prawns: they become rubbery very easily. The time indicated is sufficient to make them tender and succulent.
• The degree of spiciness can be adjusted by adding more or less chili pepper, or by removing the seeds for a milder flavor.