Chilli & Garlic Prawns with Lemon Zest


This was a super easy one in the tapas menu – These take literally a few minutes so I put them on as everyone was sitting down then put them on the table right at the last minute (hence the slightly dark blurry photo!).  From what I can see, the traditional recipes for this do not use any lemon zest, but there is a brilliant Jamie Oliver chilli prawn pasta recipe here which uses lemon zest on top and I think it lifts the whole thing.  I cooked the prawns in the pan I used for the tomato and aubergine filling so you get a hint of tomato running through it – If you are making this on its own you could add a tiny bit of sun-dried tomato paste to get the same effect.  S

Recipe (serves 4):

200g prawns
Generous glug of olive oil
20g butter
3 garlic cloves (thinly sliced)
1/2 tsp paprika
1/2 tsp chilli flakes
Zest of one lemon


Step 1: Heat the oil and butter in a pan and add the garlic and spices.  Allow to bubble before adding the prawns

Step 2: Add the prawns and cook for around 3 minutes

Step 3: Quickly transfer to a plate and top with lemon zest


One response

  1. Pingback: Cath’s Chilli Prawns | Meet, Eat, Pray

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