Wednesday, May 21, 2008

Devilled Prawns

Devilled prawns
serves 6

2 garlic cloves, crushed
125g/4oz onions, finely
1 tablespoon olive oil
4 tablespoons dry sherry
1/2 tablespoon fresh thyme and
oregano leaves
400g/14oz cooked peeled and
deveined prawns
150ml/5fl oz double cream
1 tablespoon smoked paprika
salt and freshly ground
black pepper
1/2 tablespoon finely chopped
fresh parsley, to garnish

• In a heavy saucepan or frying pan over a medium heat, sweat the garlic and onions in the oil until softened. Add the sherry, thyme and oregano, and season with salt and pepper. Cook for 2 minutes.
• Stir in the cream and let the liquid reduce a bit. Add the prawns and cook for 2 minutes, but no longer.
• Remove from the heat and serve immediately, sprinkled with the paprika and parsley.

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