Olive Magazine

SMOKED PAPRIKA

Garlic prawns with paprika and sherry butter

15 MINUTES | SERVES 2 | EASY | GF

salted butter 25g, softened
sweet smoked paprika (pimentón) 1 tbsp (see cook’s notes)
dry sherry 1 tbsp
lemon ½, zested, plus a squeeze of juice
olive oil 1 tbsp
garlic 4 cloves, crushed
dried chilli flakes a pinch
large raw shell-on prawns 12
flat-leaf parsley ½ small bunch, finely chopped
crusty bread to serve

• Mash the butter, paprika, sherry and

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