Prawns in their shells are more often a holiday treat for us but they’re so easy to do and it’s nice to eat dinner with your hands. Finger bowls of warm water and lemon slices are useful – or you could lick them 😉
Wine Suggestion: If you are serving this as a special treat for two then go for a good pink sparkling. We had this as on a Friday night and luckily had a half-bottle of Billecart Salmon Rosé champagne which turned it into an extra special evening. On nights when this isn’t an option you should find a good Fiano, Verdicchio or Alvarinho.
Buttery Chilli Prawns – serves 2
- 25g butter
- 2 tbsp olive oil
- 3 garlic cloves, finely chopped
- 1 red chilli, finely chopped (leave the seeds in)
- ½ tsp sweet paprika
- 12-20 large raw ing prawns with shells (12 should be enough for a starter for 2, for a main course about 20 is better)
- 1 lemon, juiced (plus a few extra slices for finger bowls if using)
- ½ a small bunch of parsley, roughly chopped
- crusty bread – warm it in the oven before serving
Melt the butter & oil in a frying pan. Add the garlic, chilli and paprika and cook for a coupled of minutes or until golden. Turn up the heat and throw in the prawns. Fry for a few minutes until they turn pink, don’t be tempted to cook them for any longer. Take the pan off the heat, season and stir in the lemon juice & parsley.
Serve with warm crusty bread for wiping the bowl.
(Original recipe from BBC Good Food)