Ingredients:

  • 5 lbs Large, Raw Prawns (Peeled, deveined, thawed)
  • 1/4 cup Extra Virgin Olive Oil
  • 4 Tbsp Unsalted Butter, divided
  • 8 cloves Garlic Cloves, finely minced
  • 1 tsp Dried Chilli Flakes
  • 1/2 tsp Sweet Smoked Paprika (Pimentón de la Vera)
  • 2 Tbsp Dry Sherry (Fino or Oloroso) or dry white wine
  • 2 Tbsp Fresh Lemon Juice, freshly squeezed
  • 1 tsp Lemon Zest
  • 1/4 cup Fresh Flat-Leaf Parsley, chopped
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Prepare the Prawns: If frozen, thaw fully and pat the prawns thoroughly dry using paper towels. This is critical for searing. Season lightly with salt and pepper.
  2. Mise en Place: Mince the garlic and chop the parsley. Measure out the olive oil, butter, lemon juice, paprika, and chilli flakes. Keep the finishing butter (2 Tbsp) cold and ready.
  3. Heat the Oil & Butter: Place a large, heavy-bottomed frying pan or cast iron skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter. Wait until the butter foams and then subsides slightly.
  4. Sauté the Aromatics: Reduce the heat to medium-low. Add the minced garlic and chilli flakes. Sauté gently for 60 to 90 seconds until the garlic is fragrant and just beginning to turn pale gold. Do not let it brown or burn. Stir in the smoked paprika.
  5. Deglaze (Optional): Increase heat slightly. Add the dry sherry (or white wine) and let it bubble fiercely for 30 seconds, scraping up any caramelized bits (fond) from the bottom of the pan.
  6. Cook the Prawns: Turn the heat up to medium-high again. Add the dried prawns to the pan. Cook for 1.5 to 2 minutes per side until the prawns curl into a C-shape, turn opaque, and pink.
  7. Finish the Sauce: Once the prawns are nearly cooked, take the pan off the heat. Stir in the remaining 2 tablespoons of cold butter, the fresh lemon juice, and the lemon zest. The cold butter will emulsify into the hot sauce, making it rich and velvety.
  8. Serve: Taste and adjust salt and pepper. Garnish generously with the fresh chopped parsley. Serve immediately, preferably with crusty bread for mopping up the sauce.