Serves: 4-6
INGREDIENTS
⅓ cup olive oil
20 large, peeled raw prawns, tails on
4 cloves garlic, crushed
2 teaspoons smoked paprika
1 teaspoon chilli flakes, or more for a spicier version
grated zest and juice 1 large lemon
2 tablespoons butter
2 spring onions, thinly sliced
sea salt and ground pepper
METHOD
Heat the oil in a large frying pan over a high heat. Add the prawns and cook for 2-3 minutes, until just cooked and lightly golden. Transfer to a plate using a slotted spoon. Don’t wash the pan.
Add the garlic, paprika and chilli to the pan and cook for 1 minute. Stir in the lemon zest and juice, butter and spring onions and cook for 1 minute, then add the prawns along with any juices. Season with salt and pepper and turn the prawns so they are well coated in the sauce.
Tip into a large serving bowl and serve immediately.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!