Sunday, July 29, 2018

Spanish Prawns

Before arriving in California, jumbo shrimp is what I referred to the above deliciousness. But apparently, out west they are prawns! Either way, this is an amazing and fast dish that showcases their tender sweetness.

I love how looking at new cookbooks makes your imagination take flight! Pawing through Rustica: A Return to Spanish Home Cooking made my mouth water (and my fingers type in flights to Spain!) but what mostly came of it was a desire to make prawns with paprika.

If you can find Spanish paprika, lucky you! My version made do with what we had at the local co-op and it was still transportive!

This is a quick weeknight meal that usually ends up being served alongside a big salad and lots of crusty bread to sop up all of the great pan juices. If you have a bumper crop of parsley in your garden or brought home a huge bunch from the farmers' market, here's the perfect dish to use it in.

Prepare everything else so that when you start making the prawns, everything else is ready since these cook fast and you need to pay attention to them exclusively so they don't overcook.

Spanish Prawns
(serves 3-4)

1 lb prawns, shelled and deveined
3-4 large cloves garlic, chopped well
1 large lemon, halved
2 tablespoons parsley, minced
2 teaspoons paprika
olive oil

Heat a cast iron or heavy bottom skillet over high heat for 3-4 minutes. Coat the bottom liberally with olive oil. Add the garlic and stir to cook evenly for 1 minutes; do not let it start to brown. Add the prawns to the skillet in one layer and cook 1-2 minutes per side. After you flip each prawn, sprinkle the paprika and squeeze one of the lemon halves over all. It should sizzle well. Season with salt and pepper and them toss them well in the oil and paprika. Prawns are done cooking when they lose their grey or blue color and turn pink and curl up. Turn off the heat and toss well with the parsley. I give it all another drizzle of oil and squeeze of lemon and taste for seasoning. Serve immediately.


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