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1
Use kitchen scissors to cut the shells of the spot prawns down their backs, from the base of their heads to the tip of their tails.
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2
(Dont remove the shells.)
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3
If the prawns are wet, dry them with paper towels.
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4
Heat two heavy-bottomed saute pans over high heat for 3 to 4 minutes.
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5
Swirl 2 tablespoons olive oil into each pan, and carefully place the prawns in the pans, on their sides.
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6
(You will need to cook the prawns in batches to avoid overcrowding them.)
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7
Season each batch of prawns with 1/2 teaspoon salt and some pepper.
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8
Pour another 2 tablespoons oil into each pan, and cook about 5 minutes, until the shells get some color and the flesh begins to turn opaque on the first side.
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9
Turn the prawns over, drizzle another 2 tablespoons oil into each pan, and season the second side of each batch with 1/2 teaspoon salt and some pepper.
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10
Cook another 3 minutes or so, until the prawns are just cooked.
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11
(You can peek inside the cut shell to see that the flesh is completely opaque.)
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12
Remove the prawns to a platter, and turn the heat under both pans down to medium-low.
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13
Divide the shallots, thyme, and sliced chiles between the two pans.
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14
Season with 1/4 teaspoon salt and some pepper.
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15
Cook 2 minutes, until the shallots are translucent, scraping the pan with a wooden spoon to release all the flavorful shrimp bits.
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16
Divide the garlic between the pans, and cook 3 to 4 minutes, stirring often, until the shallots and garlic are soft and just starting to color.
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17
Turn the heat back up to high, and add half the cherry tomatoes, 1/2 teaspoon salt, and lots of freshly ground black pepper to each pan.
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18
Taste for seasoning, and cook a minute, stirring often.
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19
Spoon the hot yellow tomato confit onto a large warm platter.
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20
Add half the prawns, sliced parsley, oregano, and the two basils to each pan, and roll the prawns in the cherry tomatoes to coat well.
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21
This final step is a little cumbersome but really helps coat the prawns in the cherry tomato sauce.
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22
Arrange the prawns on the platter, and squeeze a generous amount of lemon juice over them.
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23
Spoon the remaining cherry tomato sauce over the top.
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24
Serve with lots of crusty bread for sopping up the sauce and juices.
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25
The prawns would also be great with steamed rice or over pasta.
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26
Preheat the oven to 400F.
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27
Scatter the red onion, chiles, garlic, and basil and oregano sprigs in a baking dish.
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28
Core the yellow tomatoes and place them, stem side down, on top of the onions.
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29
Sprinkle with 2 teaspoons salt, and pour the olive oil and 1 cup water over the tomatoes.
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30
Cook the tomatoes in the oven about 50 minutes, until they soften and blister.
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31
Remove the pan from the oven, and let cool 10 minutes.
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32
Strain the tomatoes and onions over a bowl, saving the juice.
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33
Discard the herbs and half the chiles.
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34
Transfer half the tomato mixture to a blender with 1/2 cup of the liquid.
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35
(You will need to puree in batches.)
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36
Process at the lowest speed until the tomatoes are pureed.
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37
Pour in more liquid, a little at a time, until the tomato confit is the consistency of heavy cream.
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38
Turn the speed up, and blend about a minute, until completely smooth.
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39
Transfer to a container, and repeat with the second half of the tomatoes.
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40
(You may not need all the liquid.)
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41
Season with 1/2 teaspoon salt and some pepper.
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42
Taste for seasoning.
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43
If you cant find spot prawns, make this summer dish with another type of fresh prawn or large gulf shrimp sold in their shells.
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44
You can make the yellow tomato confit in the morning.
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45
The rest of the cooking must be done at the last minute, but you can get all the slicing and herb-prepping done ahead, so that when it comes time to cook youll be ready.
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46
The spot prawns should be cleaned right before theyre cooked and not any earlier.
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47
When it comes to sauteing the prawns, for six people youll need two or three saute pans, or you can do them in batches.
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48
While cooking the shallots and tomatoes in one pan, you could be sauteing the last batch of prawns in the other.
