Prawn Pizza Recipe Jamie Oliver

PATSY'S GARLIC & CHILLI PRAWNS

Patsy's garlic & chilli prawns image

Patsy first tried these amazing garlic and chilli prawns in Torremolinos in southern Spain, where she enjoyed them as part of a delicious tapas spread. Eaten by the sea with a glass of chilled white wine, this was the standout dish. These gorgeous prawns are super-easy to recreate at home; the beachfront setting is optional, but for maximum Spanish effect, the chilled wine and crusty bread are not!

Provided by Bart van Olphen

Categories Lunch & dinner recipes Seafood Dinner for two Spanish Prawns Lunch & dinner recipes One-pan recipes

Time 10m

Yield 2

Number Of Ingredients 7

Ingredients

8 large raw shell-on king prawns, from sustainable sources
3 cloves of garlic
1 fresh red chilli
a few sprigs of fresh flat-leaf parsley
50 ml olive oil, ideally Spanish
½ teaspoon smoked paprika
1 lemon

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.

Nutrition Facts : Calories 281 calories, Fat 25.6 g fat, SaturatedFat 3.7 g saturated fat, Protein 10.8 g protein, Carbohydrate 2.2 g carbohydrate, Sugar 0.7 g sugar, Sodium 0.8 g salt, Fiber 0.4 g fibre

SPICY PRAWN PIZZAS

Spicy prawn pizzas image

This low-calorie pizza is spread with homemade tomato sauce and topped with mascarpone, shellfish and olives

Provided by Jane Hornby

Categories Dinner, Main course

Time 28m

Number Of Ingredients 16

Ingredients

250g pack white bread mix
2 tbsp extra-virgin olive oil , plus a bit extra
150ml warm water
plain flour , for dusting
200g can chopped plum tomato
1 tbsp tomato purée
1 garlic clove , crushed
pinch of sugar (caster or granulated)
3 tbsp mascarpone
3 tbsp (about 20g) finely grated parmesan
10 cherry tomatoes , halved
12 large raw prawns (frozen and defrosted is fine), patted dry, deveined and butterflied (see tip, below)
2 rosemary sprigs, needles roughly chopped
generous pinch chilli flakes
handful pitted green olives , halved (or use capers)
small drizzle extra-virgin olive oil

Steps:

Make the dough the day before. Put the bread mix in a large bowl. Combine the oil with the warm water in a jug, then tip onto the mix. Stir to a soft dough and set aside for 5 mins.
Flour the work surface and your hands well, then knead the dough for 5 mins until springy and smooth. Squish some oil around in a large food bag, then pop in the dough and tie the top, leaving the dough room to grow. Leave to rise in the fridge.
To make the sauce, simply stir the ingredients together. When ready to cook, heat the oven as high as it will go. Dust a large baking sheet and the work surface with a little flour. Split the dough into 2 equal pieces. (Do not knead it or it will become too springy.) Roll the dough into large slipper shapes, about 30cm long. Lift onto the baking sheet.
Spread the sauce over the pizzas, then scatter with small dollops of mascarpone, the Parmesan, cherry tomatoes, prawns, rosemary, chilli flakes, olives and plenty of seasoning. Drizzle with a little oil. Bake the pizzas for 10-13 mins until the base is crisp and golden, the prawns cooked through and the cheese bubbling. Transfer to a board and serve straight away.

Nutrition Facts : Calories 352 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium

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