Chilli Prawns
Chilli Prawns
Shrimp, garlic, chili - an amazing combination!
We love shrimp in all kinds of dishes. They are emblematic of the Mediterranean. This recipe - shrimp in spicy olive oil, is an exquisite dish created to impress. A temptation for all our senses.
When preparing them, it is very important to know some subtleties. Shrimp heads are the main source of flavors, so always, if the dish allows, do not throw them away, and cook with them. Or choose the option to fry them for 2-3 minutes to release their flavors qualities and then remove them.
When cleaning, you should not forget about the vein, which is located on the back of the tail. Use a sharp knife to make an incision along its entire length and remove it. The cast iron skillet contributes to the great taste and even cooking of the shrimp. When we first prepared them in it, the difference in taste was felt instantly. Since then, we always use it. Cook them for no more than 2 minutes per side.
The good news about the preparation of this dish is that it takes little time and is extremely easy. Last but not least, the chili in this recipe should be red and fresh. If you wish, you can remove the seeds to reduce the spiciness. We recommend that the dish be eaten with crispy handmade bread, with which you will be able to pick up the rich-tasting sauce.
Photos by Ivan Vandov
- 6 king prawns
- 1 chili pepper
- 4 clove garlic
- 1 tsp smoked sweet paprika powder
- juice of half a lemon
- 100 ml olive oil extra virgin (fill up the bottom of one 25cm cast iron skillet, about 5mm)
- salt to taste
- black pepper to taste (freshly grounded)
- 1/2 bunch of parsley
Pre-clean the shrimp from the tail shell and then remove the vein from the back.
Heat olive oil in a pan with a diameter of 25 cm on medium heat and add finely chopped garlic and chili.
Stir and add the peeled shrimp, season with salt and freshly ground black pepper. Fry for 2 minutes on one side.
Turn the shrimp, add the smoked paprika and half of the finely chopped parsley. After another 2 minutes, add the juice of half a lemon, stir and sprinkle with the remaining parsley.
Serve with fresh bread.
