These Basque prawns are so easy to make, but so delicious! Serve with griddled vegetables, on a salad or even with pasta and tomato sauce.
The prawns are mixed with gorgeous Piment d'espelette, a beautiful spice from the Basque country. Think paprika but with more layers and a greater depth of flavour. However, if you can't get hold of the Piment, then Aleppo pepper or sweet paprika are good alternatives.
Garlic and olive oil are added to the prawns and Piment d'espelette mix, before they are pan fried and then finished with a squeeze of lemon and some fresh flat leaf parsley.
2 tablespoons of olive oil
225g raw king prawns
2 garlic cloves
1½ teaspoons of Piment d'espelette (or Aleppo pepper or sweet paprika)
2 tablespoons of vegetable oil
Salt
Fresh flat leaf parsley
½ Lemon
- Devein the prawns.
- Peel and grate the garlic.
- Mix together the prawns, garlic, Piment d'espelette and oil until well combined.
- Finely chop a few sprigs of parsley.
- Heat a frying pan over a medium heat.
- When the pan is hot, throw in the prawns and cook for 3-4 minutes until the prawns are cooked through.
- Remove from the heat. Squeeze over some lemon and sprinkle over the finely chopped parsley.
