- 6 cloves garlic, minced
- Juice & zest 1 lime
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried chilli flakes
- 1/3 cup EVOO
- Salt and freshly ground blackPepper
- 500g green prawns
- 2 cups chicken stock (or use fish if you don’t eat chicken)
- Sea salt flakes and freshly ground black pepper
- Handful fresh, flat-leaf/continental parsley, roughly chopped
- Extra lime wedges for serving
- To clean and prepare the prawns; remove heads and legs, peel off shell to just before the tail – leaving the latter on the prawn. Add all heads and shells into a medium-sized pot. Cover with 2 cups stock, season with black pepper and bring to the boil over high heat. Reduce heat to medium and simmer for 15-20 minutes. Drain stock into a bowl and discard heads and shells.
- Using a small, sharp knife, cut a groove all along the back of the prawn, remove the ‘poop shoot’ and any excess membrane, repeating process with all prawns.
- Add garlic, lime zest and juice, paprika, chilli flakes and EVOO into a medium-sized mixing bowl. Add the prawns to the bowl and coat thoroughly in the marinade. Season well with crushed sea salt flakes and black pepper. Chill in the fridge for 15-30 minutes.
- Remove prawns from fridge and separate from stock using a strainer – retaining both liquid and shellfish. Place a heavy cast iron frying pan (or individual heat-proof tapas bowls) over a gas burner on top of your stove, add the marinade (retaining a little of the pulp for later when you’ll spoon it over the prawns just before serving) and bring to a boil over high heat. Add 1/2 cup (or a few ladlefuls) of the fish stock and stir to combine then add in the prawns and cook over high heat for 5-10 minutes or until cooked through. Let them bubble and boil away.
- Just before serving, add any remaining marinade to the tops of the prawns and an extra spoonful of stock, then scatter with a handful of chopped parsley.
- Serve bubbling hot with extra lime wedges and lots of crusty bread.