CREAMY PAPRIKA PRAWNS

This one-pot creamy paprika prawn recipe features succulent prawns cooked in a rich, garlicky sauce,  that’s bursting with flavour.

Serve over rice or pasta, or pair with crusty bread to soak up every delicious bite!

INGREDIANTS Serves 4

450 g raw Prawns Peeled and devines
1 teaspoon sea salt
1 teaspoon Black Pepper
1 teaspoon chilli flakes
1 teaspoon Paprika
3 tablespoon Olive Oil

For the Sauce
75 g red onion finely chopped
90 g Red Pepper Finely chopped
4 Garlic cloves crushed
2 tablespoons tomato puree
2 teaspoons chilli flakes
180ml chicken Stock
1 tablespoon Paprika
100 g Spinach
240 ml double cream
1 tablespoon lemon juice
2 tablespoon flat leaf parsley funnily chopped

METHOD

Pat shrimp dry with a paper towel, and season evenly with the salt and black pepper.

Heat the oil in a large pan over medium-high. Once hot, arrange the prawns  in the pan, avoiding any overlap, and cook for 3 minutes. Flip, and cook 1 more minute, until the shrimp are firm to the touch and no longer opaque. Transfer to a plate.

Reduce heat to medium. Add the red onion and red bell pepper. Cook for 3 to 4 minutes, until soft. Add the garlic, tomato puree, and red chilli flakes; cook for 2 minutes.

Slowly add the stock while stirring. Stir in paprika and spinach; cook 1 to 2 minutes, until spinach is wilted. Finally, stir in heavy cream and lemon juice, and  adjust seasoning as necessary. Cook until the sauce is thick and red in colour.

Nestle cooked prawns back into the pan, and garnish with the parsley.

Original Recipe cookwithchay