Food&Home’s talented food stylist and one of this year’s Food&Home Awards judges, Jezza-Rae Larsen, had our mouths watering with these succulent, perfectly flavoured prawns made using Colleen’s Handmade Sauces — one of this year’s awards entries.
Peri peri prawns
Ingredients
- 800 grams prawns, deveined and heads removed
- 3 tbsp lemon juice
- 1 ½ tsp paprika
- 2 garlic cloves chopped
- Salt & freshly ground pepper
- Olive oil for frying
- Butter for frying
- 150 grams peri peri sauce
- ¾ cup cream
- 1 tsp butter
- Chopped parsley
Instructions
COMBINE prawns lemon juice, paprika, garlic ,salt and pepper together in a bowl and mix.Cover and allow to marinate for 20-30 minutes.
HEAT a pan over medium high heat. Add oil and butter. Once melted, add the marinated prawns and cook for 3-5 minutes per side, until golden brown and the prawns are a pale pink colour.
Remove from the pan and set aside. Turn down the heat to low.
POUR in the peri peri sauce and cream, simmer on low heat for 2-3 minutes. Add butter and stir. Season to taste ( adding more cream if needed).
ADD prawns to the pan and turn to coat.
TOP with chopped parsley and serve.
ALSO SEE: Avo mousse with Cajun prawns
