Description
Succulent prawns in a rich, buttery chilli sauce, perfect for mopping up with crusty bread.
Ingredients
Prawns
Olive oil, for cooking
600 g prawns, peeled and deveined (tails on)
Cape Herb & Spice Atlantic Sea Salt and Black Pepper, to taste
Chilli Butter Sauce
4 Tbsp (60 ml) butter
2 Tbsp (30 ml) Cape Herb & Spice Liquid Chilli Seasoning
1 Tbsp (15 ml) Cape Herb & Spice Liquid Garlic Seasoning
1 tsp (5 ml) smoked paprika
¼ C (60 ml) white wine
½ lemon, zested and juiced
Small handful parsley, chopped
To Serve
Ciabatta, sliced and toasted
Lemon wedges
Instructions
Prawns
Heat a large skillet over high heat with a drizzle of olive oil. Season the prawns with salt and pepper and cook for about 2 minutes per side until just cooked. Remove and set aside.
Chilli Butter Sauce
In the same skillet, add the butter, Cape Herb & Spice Liquid Chilli Seasoning and, Cape Herb & Spice Liquid Chilli Seasoning, smoked paprika, white wine and lemon zest and juice. Simmer for 3–5 minutes until slightly reduced.
Return the prawns to the pan and toss to coat in the sauce. Remove from the heat and scatter over the chopped parsley.
To Serve
Transfer to a serving dish and serve immediately with toasted ciabatta and lemon wedges on the side.
