• Sweet and smoky, Spanish paprika lends a satisfying depth of flavour to prawns braaied over the coals.

    Recipe, styling and photographs by Georgia East

    Grilled prawns with paprika and garlic butter

    Serves: 4
    Total Time: 40 mins



    • 100g butter
    • 4 tsp olive oil
    • 1 tsp smoked paprika
    • 2 – 3 green chillies, finely chopped
    • 4 garlic cloves, crushed
    • sea salt flakes
    • 800g SPAR Argentinian Queen Prawns, cleaned
    • fresh crusty bread, to serve
    • shredded fennel salad, to serve



    For the paprika and garlic butter, melt the butter in a small saucepan over low heat. Add the olive oil. Stir through the paprika and green chillies, and remove the pan from heat. Add the garlic and leave the butter to sit for 5 minutes. Season with salt to taste.


    Arrange the cleaned prawns in a large ovenproof dish and pour the paprika butter over them. If braaiing the prawns, cook over medium coals for about 2 minutes per side. If cooking the prawns in the oven, place under a hot grill (220°C) for 2 – 3 minutes per side.


    Serve the prawns with fresh crusty bread and shredded fennel salad.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com