COVID-19 Corona Virus South African Resource Portal - sacoronavirus.co.za

Recipes SPICY VALENTINE'S PRAWNS

SPICY VALENTINE'S PRAWNS

Prep 20 mins prep, 1 hr marinating
Cooking 20 mins
Serves 2 - 3

We’re all about perfect partners during this month of love – perfect spice partners that is! Our Cape Herb & Spice Piri Piri Chilli Tin + our Cape Herb & Spice Smoked Paprika = a marriage made in heaven for these spicy Valentine’s prawns.

- WHAT YOU WILL NEED -

  • FOR THE PRAWNS
  • 1kg large tiger prawns
  • 6 Tbsp olive oil
  • FOR THE SPICED GARLIC BUTTER
  • 6 Tbsp finely chopped coriander
  • 6 Tbsp salted butter
  • 6 Tbsp finely chopped parsley
  • 1 fat garlic clove, finely minced
  • 1 Tbsp Cape Herb & Spice PIRI PIRI CHILLI
  • juice of half a lemon
  • 1 tsp Cape Herb & Spice SMOKED PAPRIKA
  • generous pinch of Cape Herb & Spice PIRI PIRI CHILLI
  • juice of half a lemon
  • small pinch of Cape Herb & Spice SMOKED PAPRIKA

- METHOD -

To clean the prawns, use small sharp scissors to cut them oven along the back, starting just behind the head and ending at the tail. Use a toothpick to lift and gently pull out the intestine. (Sometimes they are clear, in which case it’s not much of an issue. But if the prawn’s digestive track is filled – it will be dark – you really do want to get rid of it.)

Place the prawns in a large bowl and add half the herbs, half the oil and all the spice. Toss to coat, cover and place in the fridge for an hour or two. You can panfry these, bake or grill them on a flat roasting tray in the oven, or cook them on the braai. They are done as soon as their shells turn bright orange pink. You’ll also notice the flesh change from opaque to white. Whichever cooking method you prefer, a last drizzle of olive oil, a final scattering of fresh herbs and a squeeze of lemon is the way to go.

To make the spiced garlic butter, simply place all the ingredients in a pot and melt it over gentle heat. Or you could simply pop it in the microwave for a few seconds.

 

 

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

YOU MIGHT ALSO LIKE