Santa Barbara Spot Prawns with Tomato Confit, Garlic, and Chile

Name: Santa Barbara Spot Prawns with Tomato Confit, Garlic, and Chile
Ingredients: 24 large spot prawns (about 4 1/2 pounds); 3/4 cup extra-virgin olive oil; 1 1/2 cups sliced shallots; 1 tablespoon thyme leaves; 1 tablespoon thinly sliced chile de árbol; 1/2 cup sliced garlic; 1 1/2 pints cherry tomatoes, cut in half; Yellow tomato confit (recipe follows); 1/4 cup sliced flat-leaf parsley; 1 tablespoon chopped oregano; 2 tablespoons sliced green basil; 2 tablespoons sliced opal basil; 1 lemon, for juicing; 1/2 cup sliced red onion; 2 dried chiles de árbol, broken in half with your hands; 1 tablespoon sliced garlic; 2 sprigs basil; 2 sprigs oregano; 1 1/2 pounds yellow tomatoes; 1 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper

January 24, 2012

Maine has lobster and Maryland has soft-shell crabs, but the prize shellfish of Southern California is the Santa Barbara spot prawn. Spot prawns have a softer texture than most shrimp and are best when cooked in their shells, heads on. As the shrimp shells caramelize in the pan, they leave behind crispy bits that infuse the sauce with a rich shellfish flavor. Besides, they’re fun to eat out of the shell, and they make for a beautiful and dramatic presentation. Serve the spot prawns with salt and lemon and a big hunk of crusty bread. This is a messy feast, so choose guests who will enjoy participating in such a primal feeding frenzy.

Recipe notes

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