Grilled prawn marinated In paprika, garlic and thyme with white wine sauce

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the white wine sauce

2 tbsps olive oil
1 shallot, sliced
4 cloves garlic, finely chopped
250ml dry white wine
2 tbsps double cream
225g cold unsalted butter, cut into 2.5cm pieces
20g finely chopped fresh chive
Salt and freshly ground black pepper

For the prawns

60ml rapeseed oil
2 tbsps Spanish paprika
6 cloves garlic, finely chopped to a paste
3 tbsps finely chopped fresh thyme leaves
16 very large prawns, peeled and deveined
Salt and freshly ground black pepper
Basil oil, for drizzling
For the white wine sauce:
1) Heat the oil in a medium saucepan over medium heat. Add the shallots and the garlic and cook until soft, about 1 minute. Increase the heat to high, add the wine, bring to a boil and cook until reduced by half.

2) Add the cream and slowly start whisking in the cold butter, piece by piece and continue to whisk until the sauce is emulsified.

3) Strain into a bowl and stir in the chives. season with salt and pepper, to taste, and set aside.

For the prawns:
1) Whisk together the oil, paprika, garlic and thyme in a large bowl; add the prawns and toss to coat the prawns in the mixture. Cover and let marinate in the refrigerator for 30 minutes.

2) Preheat the griddle to high.

3) Season the prawns with salt and pepper and griddle until slightly charred and just cooked through, about 2 1/2 minutes per side.

4) Put some of the sauce on a large platter, drizzle with basil oil and top with the prawns. Drizzle with more of the sauce; garnish with chives and serve.

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