Paprika Prawns with Bell Peppers

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

Prep Time 15

Cook Time 15

Total Time 30

Servings People

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