Esprawnol
Prawns, good whichever way they come but this is one of my favourites.
A great little dish to serve as a starter before a nice fat steak (!!) or, as in this case, as part of tapas selection to graze on.
Whilst the prawns are the key thing here, what I really love about this dish is mopping up the garlic and chilli juice in the bottom of the bowl with some good bread. This time out I had some sourdough so toasted it, rubbed it with some extra garlic (this dish isn't shy of the stuff) to serve on the side.
Step 1 - Prep
- Heat up a heavy bottomed pan
- Finely chop the garlic, chilli and parsley, keeping separate
- Peel some zest off a lemon, only on one half
- Slice up the lemon on the side where you haven't taken the zest
- Squeeze the juice out of the zested half a lemon
Step 2 - Cook
- Add a good splash of olive oil to the pan
- Put in the chilli and cook for 10 seconds
- Then add the garlic, stirring and cooking for 10 seconds more
- 4 turns each of the salt and pepper mills
- Now add the prawns, cooking until they just start to turn pink
- Just as they are ready, add the lemon juice and parsley and give a good shake or stir of the pan, giving the prawns a thorough coating
Step 3 - Serve
- Pour the prawns, juice and all the bits into a bowl or several smaller ones
- Add the lemon zest to the top of the dish for an extra citrus hit
Prawns with chilli, garlic and lemon
Serves 2
- 1 red chilli
- 4 cloves of garlic
- 1 handful of flatleaf parsley
- 1 lemon
- Olive oil
- Salt and pepper
- 225g prawns (Ready peeled frozen prawns work fine out the freezer)
Adam Smith
