Directions
One of those recipes that helps you figure out what to make for dinner is baked prawns with stewed tomatoes, walnuts, and balsamic vinegar.
It’s a delicious dish that’s easy to make and can be made a long time before it’s served.
You don’t have to be as good a cook as Carlo Cracco to make this tasty prawn snack. The only thing you have to watch out for is not cooking the prawns for too long. Instead, you should cook them at a high temperature and very quickly.
For the rest, you don’t need much: a few cherry tomatoes, a good vinaigrette made with extra virgin olive oil and balsamic vinegar from Modena or Reggio; if you can find a traditional vinegar, that’s even better. With these simple ingredients, you can make a gourmet appetizer without even trying.
How to make baked prawns with confit tomatoes, walnuts, and balsamic vinegar, and how much of each to use
Six people
- There should be 6 prawns, or 12 if you want to be extra generous
- 6 walnuts
- 1 lime
- Salt and pepper
- 80 grams of extra-virgin olive oil
- 12 small, red tomatoes
- Traditional balsamic vinegar from Modena or Reggio, 2 tablespoons
How to bake prawns with confit tomatoes, walnuts, and balsamic vinegar
Wash the cherry tomatoes, cut them in half, and put them on parchment paper on a baking sheet. Add a little oil, salt, and pepper, and cook at 90 degrees for 2 hours. Take them out and add oil, vinegar, and thyme to taste.
Clean the prawns, take off their shells and black shells, and put them in a bowl. Add salt, pepper, the juice and chopped peel of a lime, and a little extra virgin olive oil to taste.
Stir, cover, and let sit in the fridge for an hour.
When the cherry tomatoes are done cooking, turn up the heat and set it to 200 degrees. Spread the shrimp out on the same plate you used before, cover them with the sauce and a few flakes of coarse salt, and then cook them at 200 degrees for 5 minutes.
Crush the walnut shells and remove the kernels, making sure to clean them well.
Make a dressing with extra virgin olive oil, salt, pepper, and the traditional balsamic vinegar of Modena.
When the prawns are done, toss them in.
Stir, then put a few cherry tomatoes and walnut nuts in each serving and split it up. Serve the baked prawns in cups for a different way to serve them.
Which wine should I serve with baked crabs with roasted tomatoes, walnuts, and balsamic vinegar?
You can treat yourself with sparkling wines, rosé, savory white wines, like Pecorino and Vermentino, to cut the sweetness of the prawns, or soft white wines, like Chardonnay, to bring out their fattiness.
If you want, you can also pair the dish with a great Lambrusco di Sorbara, which has a great acidity. Choose Champagne and Oltrepò Pavese for a very classy pairing.
If you want to mix a drink, the Daiquiri is the clear choice, since it is the king of fish, shellfish, and mollusks.
