Baked Garlic Prawns with Roasted Peppers and Gremolata on Crispy Toasts

• red pepper↗2 шт. pcs

  halved and seeded

• garlic cloves↗3 шт. pcs

  thinly sliced, plus 1 whole peeled clove

• extra virgin olive oil↗6 ст. л. tbsp
• white vermouth↗125 мл ml

  white

• prawns↗800 г великих g

  unpeeled

• baguette↗1 шт. pcs

  sliced into 2 cm pieces

• smoked paprika↗1 ч. л. tsp
• parsley↗невеликий пучок

  small bunch

• garlic cloves↗2 шт. pcs

  minced

• extra virgin olive oil↗3 ст. л. tbsp
• lemon↗1 маленький

  zest removed

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C for convection or gas 6). Place the peppers cut side up in a baking dish, sprinkle with thinly sliced garlic, drizzle with 3 tbsp oil and add a splash of white vermouth, season with salt and black pepper. Cover the dish with foil and bake for 40 minutes, then let cool for 10 minutes. If preparing ahead, keep at room temperature until serving.

2. 2

   While the peppers bake, prepare the prawns. Remove the heads, leaving the tails whole (you may also keep the shells if desired). Using a sharp knife, cut along the back of each prawn from the head to just before the tail, and remove the dark vein if present. Keep the prawns in the refrigerator according to the package instructions until ready to cook.

3. 3

   Increase the oven temperature to 220 °C (200 °C for convection or gas 7). Slice the baguette into 2 cm pieces, rub each with a garlic clove, drizzle with 2 tbsp oil and bake for 10 minutes, then let cool. Gremolata can be prepared up to 1 hour before serving: combine finely chopped parsley, 2 minced garlic cloves, 3 tbsp oil, lemon zest and a pinch of salt. Cut the lemon in half and set aside.

4. 4

   Remove the foil from the peppers, peel off the skin that comes off easily after roasting, and discard it. Tear or slice the peppers into strips. Raise the oven temperature to 240 °C (220 °C for convection or gas 8).

5. 5

   Arrange the prawns and peppers in a 25 cm round dish in a single layer, add the remaining white vermouth, smoked paprika and leftover oil, and season to taste. Place the prawns together with the lemon halves cut side up. Bake for 10 minutes, stirring halfway through. When the prawns turn pink, they are done. Meanwhile spread the gremolata over the prepared toasts. Squeeze the juice from the lemon halves over the cooked prawns and serve them with the toasts.

6. 6

   Enjoy!