Nothing Fancy by Alison Roman

serves 4–6

INGREDIENTS

2 extremely ripe, large-ish tomatoes 2 garlic cloves, finely grated

4 tablespoons olive oil, plus extra if cooking in a skillet

kosher salt and freshly ground black pepper

1 kg (2 lb 3 oz) raw medium whole prawns (shrimp)

2 tablespoons unsalted butter pinch of chilli flakes or a few dashes of hot sauce (optional)

2 tablespoons lime juice, plus lime wedges for serving

1 handful coarsely chopped parsley or coriander (cilantro), tender leaves and stems

tortillas, rice or toast, for serving

EAT WITH

Shishito Peppers with Yuzu Kosho

(page 64)

+

Charred Corn and Spring Onion  with Tomatillo (page 113)

1. Using your hands, crush the tomatoes in a large bowl, breaking up any large bits. Add the garlic, 2 tablespoons of the olive oil, and salt and pepper.

2. Heat a charcoal or gas barbecue to high. (Alternatively, heat 2 tablespoons oil in a large skillet over medium–high heat.)

3. Toss the prawns with the remaining 2 tablespoons olive oil and season with salt and pepper.

4. Place the prawns on the grill (or in the skillet), turning only once, until lightly charred and just cooked through, 3–4 minutes total, depending on their size. Immediately transfer to the bowl with the crushed tomatoes, add butter and toss to coat. Add chilli flakes, if using. Add the lime juice and let sit for a minute or two; the heat from the prawns will melt the butter, gently cooking the tomato and garlic.

5. Transfer the prawns to a large serving platter or bowl, making sure to pour the tomato-y juices over everything. Top with the parsley. Serve with lime wedges, and either warmed tortillas, a bowl of rice or slabs of toast for mopping up juices.