Prawns pil pil with red peppers
- November 2018
- Serves 2
- Hands-on time 15 min
This easy dinner for two takes just 15 minutes to make and uses big flavours of sweet padrón peppers, smoked paprika and lots of lemon. Serve with sourdough toasts and a handful of fresh parsley.
- Dairy-free recipes
- 28.9g (4.3g saturated)
- 5.5g (4.6g sugars)
- 5 tbsp olive oil
- 120g padrón peppers (from large supermarkets; see tip)
- 3 fat garlic cloves, finely sliced
- 2 banana shallots, finely sliced
- 200g raw sustainable king prawns, peeled and deveined
- Large pinch sweet smoked paprika
- 2 ready-roasted red peppers from a jar, thinly sliced
- Handful fresh flatleaf parsley, chopped
- Toasted sourdough to serve
- Lemon wedges for squeezing
- Heat a frying pan over a high heat until very hot. Add a splash of oil and fry the padrón peppers, turning, for 3-4 minutes until charred. Transfer with a slotted spoon to a plate and turn down the heat.
- Add the remaining oil to the pan and cook the garlic and shallot over a low-medium heat for 5 minutes.
- Turn up the heat, add the prawns and sweet smoked paprika, then cook for a few minutes until the prawns start to turn pink. Add the sliced red peppers and continue to cook until the prawns are cooked through. Scatter over the chopped parsley and serve with toasted sourdough and lemon wedges.
If you can’t find padrón peppers, use sliced green pepper instead.
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