Smoked Paprika Prawns…

‘A five star appearance and taste, on a one star budget’

-Irene Palmer

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I love to bring a taste of Spain and the Mediterranean to my cooking. The flavours are fantastic and it reminds me of happy holiday times; fabulous food, chilled wine, cold beer and conversation with good friends. 

This recipe for Smoked Paprika Prawns, could easily sit amongst a variety of tapas dishes; mixed olives, cheese, meatballs, tomato-spiced potatoes and bread.

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Ingredients:

  • 200g raw king prawns
  • ½ tbsp smoked Spanish paprika
  • 2 large garlic cloves, finely chopped
  • 1 tsp cumin seeds
  • 1⁄2 tsp oregano
  • Juice and zest of 1 large lemon
  • 2 tbsp olive oil
  • Mini wooden skewers

Method:

  1. Soak the skewers in a bowl of water for 10 mins.
  2. Devein the prawns. To do this, run a sharp knife down the back, making a tiny incision just enough to remove the visible black vein. Wash the prawns and pat dry with kitchen paper.
  3. Mix together the paprika, garlic, cumin, oregano, lemon zest and 1 tbsp olive oil in a bowl.
  4. Add the prawns and leave to marinate for 15 mins at room temperature. Then skewer a prawn onto each stick.
  5. Heat the remaining oil in a roomy frying pan and fry the prawns for 3-4 mins, turning halfway through until just cooked.
  6.  Season, squeeze over some lemon juice and serve.

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I like serve these prawn skewers with a vegetarian style paella, and fresh salad, for a tasty evening meal.

Buen provecho🍴…

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