Prawns with smoked paprika and rosemary butter. Photograph - The Irish Times

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Prawns with smoked paprika and rosemary butter. Photograph: Harry Weir Photography

Prawns with smoked paprika and rosemary butter. Photograph: Harry Weir Photography

  • Serves: 6
  • Cooking Time: 20 mins
  • Course: Starter
  • Cuisine: Irish

Ingredients

  • 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

Method

 

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.

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