Carabinero Pan con Tomate

30 minutes

Leicht

4 people

Pa amb tomàquet, the typical Catalan tomato bread, gets an upgrade with Carabineros, which impresses both in terms of taste and appearance. The juicy, aromatic flesh of the red giant prawns harmonizes perfectly with the fruitiness of the tomatoes and makes this tapa a special treat. Combined with crispy bread and high-quality olive oil, the result is a dish that not only impresses with its taste, but also with its simplicity. Ideal for convivial evenings.

Ingredients

400 g Carabinero deep-sea shrimp
1 large beefsteak tomato
1 baguette or white bread
1-2 cloves of garlic
8 tbsp extra virgin olive oil
½ tsp salt
Freshly ground pepper

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Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

First, prepare the tomato base. To do this, halve the beefsteak tomato and grate the flesh into a bowl using a grater, leaving the peel behind. Drain off any excess tomato juice. Then stir in a pinch of salt before setting the tomato mixture aside.
Fry the Carabineros in a large pan with about five tablespoons of olive oil over medium heat for one minute on each side. Then remove them from the pan, leave them to cool and remove the shell. Halve the prawns lengthways so that they can be arranged more easily on the bread later.
Depending on the type of bread, cut the baguette or white bread into slices about one centimeter thick or lengthways. These can either be toasted in the pan in which the shrimp were previously fried or baked in the oven at 200 °C until crispy. The pan gives the bread a special touch with the aromatic shrimp-flavored olive oil. As soon as the bread is golden brown, remove the slices from the pan and rub them with a halved garlic clove.
To serve, spread the toasted bread slices with the prepared tomato mixture. Place the halved Carabinero prawns on top in a fan shape. Finally, drizzle everything generously with high-quality olive oil and season with freshly ground pepper and a little salt.
Arrange the Carabinero Pan con Tomate on a platter or large plate and serve as a tapa.

Tip: Some of the prawns can be served unpeeled to make the experience even more social. The olive oil that remains in the pan after frying has an intense prawn flavor and gives toasted bread or additional prawns an incredible aroma. Combined with a cool glass of white wine, it creates an unforgettable moment of enjoyment.