Chipotle Prawns with Fontina Toasts

I found a recipe on a Men’s Health app for Shrimp with Cilantro. Due to regularly watching Man v. Food & Diners, Drive-ins & Dives, I’m fully aware of what this is. It also used fire roasted tomatoes, I didn’t have a chance of finding those so I adapted the recipe accordingly. I was in 2 minds of whether to serve it with bread or baby potatoes, in the end I went with bread.

Slice some granary bread into thick ‘doorstops’ then cut each slice into 3. Drizzle with olive oil.

Pop in the oven until toasted.

Whilst still hot sprinkle with finely grated fontina.

Put 3 chipotle chillies in adobo sauce & 100g of sunblushed tomatoes coated in a little hot paprika in a blender.

Soften a bashed garlic clove in a little oil.

Add your chilli/tomato mixture to the pan and stir for a minute or so.

Add about a cup of water to the mixture & let it boil. You want the sauce to cling to your prawns.

Add some king prawns and simmer gently for a few minutes until cooked through.

Sprinkle in some chopped coriander & serve with the bread.

chipotle prawns

There was enough sauce left to save & use with pasta at a later date.

23rd April 2013.

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