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Paprika Prawns with Bell Peppers
A rapid dish packed with flavour and colour. Hard to resist this when the mazing roma hits.
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Course:
Main Dish
Cuisine:
Mediterranean, Spanish
Keyword:
Prawns, Sauce, Spice, Stock, Vegetables
Prep Time:
15
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
People
Calories:
136
kcal
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Ingredients
Metric
Imperial
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
Get ingredients with
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
Calories:
136
kcal
|
Carbohydrates:
17
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.1
g
|
Cholesterol:
8
mg
|
Sodium:
356
mg
|
Potassium:
460
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
2312
IU
|
Vitamin C:
104
mg
|
Calcium:
56
mg
|
Iron:
2
mg