Jono & Jules do food & wine

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)