Tantalizing prawns 🍝🍷 

What’s for dinner tonight? Tantalizing Clams.  Fresh cherry stone clams in a spicy tomato, basil, white wine, garlic and jalapeño Tabasco broth.  Served with a crusty Tuscan garlic bread and accompanied by a grassy Pinot Grigio... The shrimp all'arrabbiata are very quick to prepare and really very good. With the addition of tomato pulp and chili pepper these prawns become very tasty, to be served as a second course but also as a delicious appetizer! Follow me in the kitchen!

I love the prawns in spicy sauce... they are my passion! Every time I book at my favorite sushi restaurant, they are inevitable... I order two generous portions, just for me! 😀 So I thought of preparing them at home, very simply using fresh ingredients and enriching the dish with chili. The result was great! I licked my lips... ^_^ delicious and appetizing! Try them soon... and enjoy your meal! kiss kiss and have a good week!

Ingredients

600 g Prawns (about 20 prawns)

2 cloves Garlic

700 g Tomato pulp

Fresh chili pepper (or dried or powdered)

4 tablespoons Extra virgin olive oil

Salt

1 sprig Parsley

Preparation

Let's see together how to prepare the tasty shrimp all'arrabbiata! I recommend buy shrimp that have the carapace without dark spots, shiny eyes and head well attached to the rest of the body. I chose the prawns because they are slightly larger and pulpy and are perfect for the realization of this recipe. Rinse the shrimp under running water and peel off the legs. Since you will not have to remove the carapace with a small knife, make a cut on the belly to extract the black fillet that would be the intestine of this crustacean. You can help yourself with a wooden stick/toothpick. Rinse the shrimp again. In a pan heat the extra virgin olive oil with the garlic cloves, a piece of fresh, dried chili or a pinch of chili powder. The degree of spiciness is decided by you according to your taste and those of the diners. Remember that if you use fresh or dried chili pepper, it is the seeds that give the spicy. 

 Sauté lightly and add the shrimp. Sauté for a few minutes and add the tomato pulp. If the pulp you use is very dense, add a ladle of water. Adjust salt and cover with a lid and cook for about 20 minutes. Wash and dry the fresh parsley and chop finely. Serve the shrimp all'arrabbiata with a handful of parsley. They are excellent accompanied with fresh or lightly toasted bread. Thank you for choosing to prepare the shrimp all'arrabbiata with me...