Paprika Prawns with Bell Peppers is a sublime dish that is full of every essential a perfect dish must have. It has an amazing flavour, a seductive aroma, looks appetising and has a gentle warmth to it. This main dish has them all. I serve this on a bed of rice and a chilled glass of wine for a perfect dish. All of this is ready within 25 minutes and ideal for those who like taste and style quickly. You can swap prawns for shrimp but will always keep the warmth from the smoked paprika and cayenne.

Paprika Prawns with Bell Peppers

A rapid dish packed with flavour and colour. Hard to resist this when the mazing roma hits.

4.77 from 85 votes

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Course: Main Dish

Cuisine: Mediterranean, Spanish

Keyword: Prawns, Sauce, Spice, Stock, Vegetables

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: People

Calories: 136kcal

Ingredients

1 ½ lbs prawns shrimp large
1 ½ tsp smoked paprika
½ tsp ground coriander
¼ tsp cayenne pepper
1 tbsp all purpose flour
½ tsp salt
½ tsp white pepper
1/4 tsp sugar
4 cloves garlic peel/finely slice
4 large shallots peel/finely slice
4 oz green beans sliced
½ large red bell pepper sliced
½ large yellow bell pepper sliced
½ oz butter soft
1 cup tomatoes diced
1/3 cup chicken stock or vegetable
1 fl.oz dry white wine nice quality
1 medium lemon juice only
½ bunch parsley chopped
1 tbsp Extra Virgin Olive Oil

Instructions

Spread the prawns over a plate and dry with kitchen paper making sure they are all clean and have been shelled.
1 ½ lbs prawns
In a large mixing bowl, add the flour, paprika, cayenne, coriander, sugar, salt and pepper and stir to incorporate.
1 ½ tsp smoked paprika, ½ tsp ground coriander, ¼ tsp cayenne pepper, 1 tbsp all purpose flour, ½ tsp salt, ½ tsp white pepper, 1/4 tsp sugar
Add the prawns and toss well in the dry ingredients to coat thoroughly.
Place a large frying pan/skillet over a medium heat and add the butter together with 1 tbsp of extra virgin olive oil.
½ oz butter, 1 tbsp Extra Virgin Olive Oil
Add the shallots and garlic and fry for a few minutes until they become fragrant but do not catch on the pan and burn.
4 cloves garlic, 4 large shallots
Add the bell peppers and green beans and continue to cook for 4 – 5 minutes either stirring frequently or tossing.
4 oz green beans, ½ large red bell pepper, ½ large yellow bell pepper
Add the coated prawns and cook for 2 minutes making sure to keep stirring/tossing so everything cooks but doesn’t burn.
Add the diced tomatoes, chicken stock, wine and lemon juice and stir well to combine.
1 cup tomatoes, 1/3 cup chicken stock, 1 fl.oz dry white wine, 1 medium lemon
Cook for a few minutes until the prawns are fully cooked and everything is hot.
Serve on a bed of hot fluffy rice or pasta and scatter the chopped parsley over the top.
½ bunch parsley

Nutrition

Paprika Prawns with Bell Peppers