Smoked paprika prawn skewers

Smoked paprika prawn skewers

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Cooking time

Prep: 10 mins Cook: 10 mins plus marinating

Skill level

Easy

Servings

Serves 6 - 8

Healthy and packed with summer flavours, these paprika-spiked prawn skewers are based on pintxos - the Basque version of tapas

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
52
protein
6g
carbs
0g
fat
3g
saturates
0g
fibre
0g
sugar
0g
salt
0.2g

Ingredients

  • 12 large raw prawns
  • ½ tbsp smoked Spanish paprika (sweet or hot, whichever you prefer)
  • 2 large garlic cloves, finely chopped
  • 1 tsp cumin seeds, toased and ground
  • couple of oregano sprigs, leaves finely chopped, or 1⁄2 tsp dried
  • juice and zest of 1 large lemon
  • 2 tbsp olive oil

You will also need:

  • 12 mini wooden skewers

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Method

  1. Soak the skewers in a bowl of water for 10 mins. Meanwhile, peel the prawns, leaving the tails intact, and devein. 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.
  2. In a medium-sized bowl, mix together the paprika, garlic, cumin, oregano, lemon zest and 1 tbsp olive oil. Add the prawns and leave to marinate for 15 mins at room temperature. Then skewer a prawn onto each stick.
  3. Heat the remaining oil in a roomy frying pan and fry the prawns for 3-4 mins, turning halfway through until just cooked. You may need to do this in batches. Season, squeeze over some lemon juice and serve.

Recipe from Good Food magazine, August 2014

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