Patsys Garlic Chilli Prawns Recipes

PATSY'S GARLIC & CHILLI PRAWNS

Steps:

• Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.
• Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves.
• Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, before stirring in the paprika.
• Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns.
• Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
• Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine.

CHILLI GARLIC PRAWNS

Steps:

• Heat the oil and butter in a large frying pan over medium-high heat and add the garlic and the chilli and cook stirring, for 1 minutes or until aromatic and then add the prawns and season with salt and pepper and cook stirring for 3 to 4 minutes or until the prawns are just cooked through.
• Add the lemon juice, lemon rind and coriander to prawn mixture and toss to combine.
• Divide the prawns among serving plates and serve with rocket and bread.
• A TWIST - To make a Chilli Prawn Panzanella, coarsely tear the bread and rocket leaves, toss with the prawns mixture in a bowl and serve.

GARLIC AND CHILL PRAWN PASTA

Steps:

• Boil a kettle and pour water into a large pot over a high temperature. Add a good pinch of salt and add your pasta. While the pasta is cooking, heat your olive oil in a large pan. Throw in your cherry tomatoes and cook for three minutes stirring constantly. Add your prawns, garlic, chilli, lemon zest, half of your lemon juice and the capers. Cook until prawns have turned a lovely orange colour.
• When your pasta is aldenté, take it straight from the pot using tongs and add it to the pan with the prawns and tomatoes. Lower the heat of the pan so it stays warm but will not burn the ingredients while you toss it all together with the remainder or the lemon juice and a good lug of olive oil.
• Serve with torn basil leaves and freshly grated parmesan.

PRAWN PASTA WITH GARLIC AND CHILLI

Steps:

• Bring a large pan of well-salted oil to the boil. Add the pasta and cook until al dente.
• Meanwhile, put the olive oil, garlic and chilli in a saute pan and heat slowly until it just starts to sizzle. This ensures that the oil gets infused with the garlic and chilli flavour, rather than just burning.
• Add the wine to the pan and reduce the heat. Reduce slightly.
• In a separate pan, dry-fry the cured ham until crispy (or do it under the grill).
• Just before the pasta is ready, add the prawns to the garlic and chilli mix and stir until pink.
• Drain the linguine, reserving a little of the water and add the pasta to the prawn mix. Stir well to coat. If necessary, use a little of the pasta water.
• Turn off the heat and stir through the basil, Parmesan and ham.
• Season and serve immediately.

BUTTERY CHILLI PRAWNS

Steps:

• Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
• Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.