This is one of those recipes that feels fancy but takes almost no effort. Juicy prawns are gently cooked with loads of garlic and smoky hot paprika, then finished with Marion’s Kitchen Crispy Chilli Oil for a hit of heat and irresistible chilli crunch. The oil pools in the pan, soaking up all that flavour and begging to be scooped up with crusty bread.
It is quick, bold and perfect for sharing, whether you are putting together a tapas-style spread or need a fast, flavour-packed dinner that delivers every single time.
20 large prawns, peeled and deveined
12 garlic cloves, thinly sliced
2 tsp hot paprika
20ml extra virgin olive oil
2 tbsp Marion’s Kitchen Crispy Chilli Oil
Fresh parsley, chopped, to taste
Sea salt, to taste
- Heat the olive oil in a medium frying pan over medium heat. Add the sliced garlic and cook gently for 1-2 minutes until fragrant but not brown.
- Stir through the hot paprika and Marion’s Kitchen Crispy Chilli Oil , allowing the flavours to bloom in the warm oil.
- Add the prawns and season with sea salt. Cook for 3-4 minutes, stirring occasionally, until the prawns turn pink and are just cooked through.
- Remove from the heat and sprinkle with fresh parsley.
- Serve immediately with crusty bread.
