smoky prawns + crispy shallots

Ambling about our local seafood market for this week's fresh catch, the prawns were too good to pass up. Unarmed with any real go-to recipes for these guys, I came across an excellent Buttery Chilli Prawns recipe via BBC's Good Food Blog. If you haven't visited with this blog yet, I highly recommend it! This recipe is simple, delicious and requires little time to whip up.

While I'm also one for a good smoky dish ~ something with the undertones reminiscent of my dad's old-fashioned char-grilling growing up ~ I sifted through our pantry for some substitutes, and threw together this smokier version of the recipe.


  • veggie oil
  • 2 - 3 Shallots, peeled + thinly sliced
  • 15 or so fresh prawns, in shells, rinsed under cold water
  • 2 - 3 large cloves garlic, finely chopped
  • 1/4 tsp red cracked pepper
  • 1/2 tsp smoked paprika (pimentón)
  • 2 tbsp salted butter
  • 2 tbsp olive oil
  • a few tablespoons fresh curly parsley, finely chopped


1. Fill a large frying pan with about 1 inch of veggie oil, and heat oil over medium. Once heated, place sliced shallots in oil for about 5 minutes, or until golden and crispy. Remove with slotted spoon + drain over paper towels while making the prawns.

2. In a separate large frying pan, heat the butter and oil together over medium heat until butter is melted. Add garlic, smoked paprika and red cracked pepper, stirring for one minute - until garlic just starts to brown. Turn heat up to medium-high and add prawns. Cook prawns, turning occasionally, for about 4 - 5 minutes. Once shells are bright pink, remove from heat and plate immediately. Sprinkle chopped parsley and crispy shallots over prawns, and serve.