Garlic Chilli Prawns
Caught Online
Caught Online
Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on whatsapp
Share on email
Share on google

Eaten by the sea with a glass of chilled white wine, this was the standout dish. These gorgeous prawns are super-easy to recreate at home; the beachfront setting is optional, but for maximum Spanish effect, the chilled wine and crusty bread are not!

Active Time: 8 mins | Total Time: 22 mins Serves: 2

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
  • 1kg large Argentinian prawns with shells
  • The juice of 1 lemon
  • ½ x small bunch parsley roughly chopped

Short Instructions:

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.

Subscribe To Dishes with Fishes
Loading

Top Posts

Shop the best seafood in SA & we'll deliver to your door!

  • Trout Portion (200g)

Read more recipes to help you on your way to mind blowing meals.

Gourmet-Fish-and-chips-featured

Gourmet Fish & Chips with decadent home made Tartar Sauce.

This gourmet fish and chips recipe by the talented Nick Moses is simple and elegant but most of all delicious! This dish could be straight off the menu of one of Cape Town’s best rated restaurants, which makes sense since that is nicks natural habitat. It’s true what they say, when it comes to seafood less is often more, simply fried in butter and paired with decadent home made tartar this dish will impress!

Read More »

Lobster BLT Sliders

Succulent lobster tail meat, tossed through a subtly spiced Cape Malay aioli, what’s not to love! We sandwhich this between a toasted brioche milk bun, add lettuce, tomato and finish it off with bacon for a truly decadent mouthful. We like to think it’s a new South African classic in the making.

Read More »