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- Season the prawns with salt and pepper and set aside.
- In a medium sized pot over medium heat, heat the oil until hot but not smoking, add the garlic and chilli flakes and cook for one minute, taking care not to burn the garlic.
- Add the prawns and paprika and cook for approximately three minutes or until the prawns are pink and cooked through. Remove from the heat.
- Add sherry and lemon juice to the pot and mix well, then add the parsley and stir through. Transfer to a serving dish and serve with crusty bread.
Per serving: 242kcals, 15.8g fat (2.5g saturated), 4.5g carbs, 0.5g sugars, 20.5g protein, 0.7g fibre, 0.216g sodium
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