SPICY GARLIC PRAWNS

These prawns are just so delicious that you just want more. I made this recipe as part of our Pure protein diet, and therefore we weren't supposed to eat any bread or vegetables, but I really missed some nice crunchy bread to mop up the juices!! Soo delicious! Also, it could become a great dish if you add a nice green salad. In the actual recipe, they were served with shoestring chips. Yum!!

INGREDIENTS

1kg green king prawns
80g unsalted butter
1/2 tsp smoked paprika
4 garlic cloves, finely chopped
Pinch of peri peri spice mix salt
1/2 tsp Cholula or Tabasco (to taste)
3/4 cup, dry white wine or lager
2 Tbsp chopped Italian parsley

METHOD:
Halve the prawns by splitting lengthways through the middle with a sharp knife. Remove vein, rinse, then pat dry with paper towels. Sprinkle with peri peri salt.

Melt 40g butter in a large frypan over medium-high heat. When sizzling, cook the prawns, in 2 batches, for 1 minute each side.

Remove from the pan and set aside.

Melt the remaining 40g butter in the pan with the paprika, garlic and Cholula or Tabasco. Cook, stirring, for 1 minute until fragrant.

Add the wine or beer, increase the heat to high and cook for 2-3 minutes until the sauce thickens slightly.
Remove from the heat, add the prawns and parsley and toss to combine.

Serve prawns straight away.

Serves 4

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