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Grilled paprika prawns
Chef Jannie Melis from French Toast shares a recipe you can try at home
Cape Town is a seafood-town. There’s nothing better than serving your guests from Gauteng something that we can enjoy fresh everyday.
Ingredients for 10 portions
2.5kg prawns
50ml smoked paprika
10 cloves garlic
500g butter
Method
Clean the prawns keeping the heads and shells on. Heat butter in a large pan and place the prawns in the pan. After two minutes turn over and add the paprika and crushed garlic. Toss the prawns until just cooked making sure to mix the garlic paprika and butter nicely. Serve with lemon wedges.
Read, what else chef Jannie cooks at French Toast in Cape Town’s Bree Street.
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