Spanish Prawns  with Garlic Sauce
Spanish Prawns with Garlic Sauce
Preparation time:
Cooking time:
4 Servings


  • 4 tbs olive oil, divided
  • 2 red capsicums, sliced into thin strips
  • ½ telegraph cucumber (1 ½ cups), seeds removed and thinly sliced
  • ¼ tsp salt, divided
  • 4 large garlic cloves, crushed
  • 500 g green prawns, peeled and deveined
  • 1 tbs smoked paprika
  • ½ tsp freshly ground black pepper
  • 2 tbs medium-dry sherry (optional)
  • 2 tbs fresh lemon juice
  • + 1 cup brown basmati rice, cooked as per packet instructions, to serve
  1. Method
  2. Notes

  1. Warm 1 tbs of the oil in a large, deep, heavy frypan over medium heat. Add capsicum; cover and cook, stirring often, until tender, about 5 minutes. Add cucumber and 1/8 tsp of the salt; cover and cook, stirring often, for 3 minutes or until tender and becoming translucent. Transfer vegetables to a serving dish; cover to keep warm.
  2. Combine garlic and remaining oil in the same frypan over medium heat. Cook, stirring until fragrant, about 1 minute.
  3. Stir in prawns and sprinkle with paprika, pepper and remaining salt. Cook, stirring often, until prawns are opaque, 5 to 7 minutes. (If pan becomes very dry, add 1 or 2 tbs water.)
  4. Add sherry, if using, and lemon juice. Cook, stirring, for 1 minute or until pan juices are bubbly and thick.
  5. serve prawns and vegetables with Ā½ cup basmati rice per person.

1,680 kj (400 cal)

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