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
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.
