Black Tiger King Prawns Butterfly Style with a Smoked Paprika
Our supremely high quality Black Tiger King Prawns are big, juicy, and perfect for the barbecue season. Here, we’ve peeled, deveined, butterflied and marinated in smokey paprika, cumin and fresh oregano. Tasty, fragrant, Mediterranean summer flavours - cooked on a skillet over a barbecue the prawns are succulent and take on a light smokiness unique to barbecuing.
- Prep: 25 mins (this includes marinading)
- Cooking: 5 mins
- Serves: 4-6
Ingredients:
- Bag of Caught & Delivered Black Tiger King Prawns
- 1/2 tbsp smoked paprika (this can be sweet of hot, use your favourite)
- 2 large garlic cloves, finely chopped
- 1 tsp of cumin seeds, crushed
- Oregano leaves and sprigs, finely chopped (you can substitute 1/2 tsp dried)
- 1 large lemon, zested and juiced
- 1tbsp olive oil
Method:
- Peel the body, devein and slice along the side length of the prawns to create the butterfly effect - don’t be daunted, it’s far easier than it looks! Make sure to retain the tails of the prawns. Rinse in cold water, pat dry and set aside.
- In a bowl, mix together the paprika, garlic, cumin, oregano, lemon juice, zest and olive oil. Add the prepared prawns and leave to marinate in the fridge 20 minutes or so.
- Cook your prawns on a skillet over a barbecue or pan fry them. Simple cook for a couple of minutes each side until they look pink and cooked through.
- Serve with lemon wedges and a sprinkle of oregano - perfect in tacos with some salad and dips!
