Steamed Prawns with Smoked Paprika Butter
- 1kg prawns (roughly 10 per person), cleaned
- 100g butter
- 20ml olive oil
- 1 teaspoon smoked paprika
- 4 cloves of garlic, crushed
- 2-3 green chillies, finely chopped
- Coarse ground sea salt
First, clean the prawns. To devein prawns, use a sharp knife or kitchen shears to slice along the backbone of the prawn. Pull out the alimentary canal and discard. This also allows the paprika butter to permeate the prawn for all-over flavour and makes for easier peeling once the prawn is cooked.
In the Le Creuset Mussel Pot over low heat, melt the butter and add the olive oil. Stir through the paprika and green chillies and remove the pan from the heat. Add in the garlic and leave the butter to sit for 5 minutes. Season the butter with salt to taste.
Add the cleaned prawns to the paprika butter. Cover the pot with its lid and steam the prawns on high heat for 3-4 minutes or until they’re bright pink and no longer translucent.
Serve the prawns with fresh crusty bread, lemon wedges and a glass of chilled white wine.
Image and recipe by East Afternoon.