Ingredients:

  • 1 lb prawns, peeled and deveined
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 5 oz fresh baby spinach, washed and dried
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp red chili flakes

Instructions:

  1. Prep the prawns. Pat them completely dry with a paper towel. Toss them in a bowl with the paprika, salt, and pepper. Note: Wet prawns will steam instead of sear.
  2. Heat the pan. Pour olive oil into your 12 inch skillet over medium high heat. Wait until the oil is shimmering but not smoking.
  3. Sear the prawns. Add the prawns in a single layer. Cook for 2 minutes per side until they are opaque and pink.
  4. Set aside. Move the prawns to a plate immediately. Note: This stops the carryover cooking.
  5. Melt the butter. Lower the heat to medium. Melt the butter into the leftover oil in the pan.
  6. Sauté aromatics. Stir in the minced garlic and red chili flakes. Cook for 30-60 seconds until the garlic smells fragrant.
  7. Wilt the spinach. Toss in the baby spinach. Stir constantly for 1-2 minutes until the leaves just begin to collapse.
  8. Combine and glaze. Return the prawns and their juices to the pan. Stir in the lemon zest and lemon juice.
  9. Final toss. Toss everything for 30 seconds until the prawns are glossy and coated, then remove from heat.