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Buttery chilli prawns

Buttery chilli prawns

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A star rating of 4.8 out of 5.23 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Spicy seafood is a really versatile dish for sharing – make sure there's plenty of bread for the juices

Nutrition: per serving
NutrientUnit
kcal237
fat22g
saturates8g
carbs2g
sugars1g
fibre1g
protein9g
salt1.6g
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Ingredients

  • 25g butter
  • 2 tbsp olive oil
  • 3 garlic cloves, finely chopped
  • 1 red chilli, seeds left in and finely chopped
  • ½ tsp sweet paprika
  • 12-20 large raw king prawns with shells
  • juice 1 lemon, plus a few slices for a finger bowl
  • ½ small bunch parsley, roughly chopped
  • small loaf crusty bread, warmed to serve

Method

  • STEP 1

    Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.

  • STEP 2

    Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.

Goes well with

Recipe from Good Food magazine, February 2012

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Overall rating

A star rating of 4.8 out of 5.23 ratings
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