Paprika Prawns, Lemon and Parsley on Grilled Sourdough
Prawns sizzled in garlic and smoked paprika until their oil turns the colour of a sunset, piled onto grilled bread to soak up every drop. A ten-minute dish that looks like it took an afternoon.
- Contains shellfish
- Contains gluten
Method
Pat the prawns dry and season lightly with salt.
Grill or griddle the sourdough slices until charred in places, then rub one side with the cut garlic clove and drizzle with a little oil.
Warm the olive oil and sliced garlic gently in a wide frying pan until the garlic just turns pale gold. Add the paprika and chilli and swirl for 15 seconds.
Turn up the heat, add the prawns and cook for 2–3 minutes, turning once, until pink and just cooked through. Splash in the vinegar.
Spoon the prawns and all the oil over the grilled bread, scatter with parsley and serve with lemon wedges.
Serving ideas
Best eaten immediately, with a simple tomato salad and something cold to drink. Excellent as one plate within a small-plates menu.
•Variations
Make it yours
Add butter
Finish with a knob of cold butter swirled into the pan for a richer sauce.
Go mussels
Steam mussels in the same garlic and paprika oil with a splash of white wine.
Without shellfish
Use thick slices of halloumi or meaty king oyster mushrooms.
