Chilli Garlic Butter Prawns
Jack Munn
2
5 minutes
3 minutes
Spanish
Seafood
Make the most of Cardigan Bay’s short prawn season with this quick and irresistible chilli garlic butter prawn recipe. These cold-water prawns are landed in limited numbers, and their sweetness is unmatched. Cooked in foaming butter with garlic, paprika and a squeeze of lemon, they turn into pure flavour in minutes.
If you’ve never tried Cardigan Bay prawns before, this is the way to taste them at their best. Their natural sweetness isn’t drowned in sauce. It’s lifted with heat, citrus and spice. Serve sizzling straight from the pan with crusty bread to soak up every last drop.
Ingredients
200g Cardigan Bay Prawns
1 large knob of butter
4 garlic cloves, sliced
1 tsp smoked paprika
1 red chilli
Salt & Pepper to taste
1 lemon
1 handful, chopped parsley
Crusty Breas
Directions
Melt a generous knob of butter in a hot pan until it begins to foam, then add finely chopped garlic, sliced red chilli and smoked paprika. Let them sizzle gently for no more than 30 seconds so the garlic softens without browning. The moment it smells irresistible, toss in the raw prawns and season with salt and black pepper.
Let them cook for about a minute on each side until they’ve turned completely pink and opaque. Right at the end, squeeze over half a lemon and let the juice hiss into the butter, turning it into a glossy sauce. If you’ve got herbs like parsley or coriander, now’s the time to scatter them in.
Serve immediately — ideally straight from the pan — with crusty bread for dunking and the remaining lemon cut into wedges for squeezing over the top.
