Garlic Prawns

So simple, yet so full of flavour – an exquisite Mediterranean starter or main. Leave the prawns in their shells whilst cooking first, to protect the tender flesh from over cooking and second, the shells impart a more concentrated umami flavour to the sauce. Serve with plenty of gluten free black bean noodles or crusty bread to mop up the sauce. This dish is only as delicious as the ingredients you use – so try to buy the best prawns you can get.


100 g Olive oil 6 Garlic cloves, finely chopped 1 tsp Smoked paprika 1/3 tsp Dried chilli flakes 300 g Shell-on giant black tiger prawns (thawed if frozen) 2-3 tbsp Dry sherry Juice of ½ lemon Parsley, finely chopped Sea salt Gluten free black bean noodles, to serve (or crusty bread) Lemon wedges, to serve

Warm the olive oil in a frying pan over a medium-low heat and gently cook the garlic for 2-3 minutes until lightly golden.
Stir in the smoked paprika, chilli, prawns and sherry. Turn the heat up slightly, and cook for 2-3 more minutes until the prawns turn pink.
Squeeze in the lemon juice, parsley and a good pinch of salt. Serve with black bean noodles or crusty bread for mopping up the flavoured oil and lemon wedges.