Prawns with smoked paprika and rosemary butter

Serves: 6
Course: Starter
Cooking Time: 0 hr 20 mins
  • 150g butter
  • 50ml good olive oil
  • Pinch chilli flakes
  • 1 clove of garlic, peeled and thinly sliced
  • ½ tsp smoked paprika
  • 1 sprig of rosemary
  • 30 large raw Dublin Bay, king or tiger prawns, shells removed
  • Juice of half an orange
  • Salt and black pepper

1 Put the butter, olive oil, chilli flakes, garlic, smoked paprika and rosemary into a shallow pan and melt until it bubbles gently for a minute or two. You can do this ahead of time and set it aside.

2 Add the prawns to the butter and poach over a low heat for two to three minutes, depending on the size and type of prawn.

3 When the prawns are cooked, add the orange juice, salt and pepper.

4 Serve in warm dishes with some toasted brioche. You could even serve the prawns on top of the brioche, wouldn't that be a lovely thing.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford