Smoked paprika prawn skewers

Smoked paprika prawn skewers

  • Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus marinating
  • Easy
  • Serves 6 - 8

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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal52
fat3g
saturates0g
carbs0g
sugars0g
fibre0g
protein6g
salt0.2g
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Ingredients

You will also need:

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.4 ratings
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