Grilled Prawns with Cherokee and Oxheart Tomato Tartare

Ingredients for Grilled Prawns with Cherokee and Oxheart Tomato Tartare

• 2 Giant Oxheart tomatoes (about 350g total)

• 2 Cherokee Purple tomatoes (about 350g total)

• 1 teaspoon fleur de sel or coarse kosher salt plus additional for sprinkling

• 2 tablespoons coarsely chopped fresh opal or green basil plus additional whole leaves for garnish

• 2 tablespoons extra-virgin olive oil (preferably Ligurian), divided, plus additional for brushing

• 1 garlic clove, minced

• 1 teaspoon minced shallot

• 6 uncooked unpeeled jumbo prawns (about 60g each), cut in half lengthwise through shell, deveined, shell still attached

How to make Grilled Prawns with Cherokee and Oxheart Tomato Tartare

Cut all tomatoes into 1/3-inch cubes; place in large bowl. Add 1 teaspoon fleur de sel; toss. Let stand 15 minutes. Transfer tomatoes to strainer set over large bowl; let stand 45 minutes to drain well, tossing often. Transfer tomatoes to medium bowl; stir in chopped basil, 1 tablespoon olive oil, garlic, and shallot. Season with fleur de sel and ground black pepper.

Line six 3/4-cup ramekins or custard cups with plastic wrap, leaving long overhang. Fill each ramekin with scant 120ml tomato mixture; press to compact. Cover with plastic overhang, pressing firmly. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Prepare barbecue (medium-high heat). Open up plastic wrap on ramekins. Invert 1 ramekin onto each of 6 plates, releasing tomato mixture. Brush prawns with olive oil; sprinkle with fleur de sel and pepper. Grill prawns, shell side down, 1 1/2 minutes. Turn prawns over and grill just until opaque in centre, about 1 1/2 minutes longer. Arrange 2 prawns halves atop tomatoes on each plate. Drizzle remaining 1 tablespoon olive oil over tomatoes, garnish with whole basil leaves, and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.