Spicy King Prawns

"This wonderful shrimp recipe is by Nadia Roden from Party By the Pyramids. It is healthy and super fast. If you have all of the ingredients ready ahead of time, you can prepare the dish quickly, as guests arrive."
 
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photo by Fairy Nuff photo by Fairy Nuff
photo by Fairy Nuff
photo by Garen Bryan photo by Garen Bryan
photo by CulinaryQueen photo by CulinaryQueen
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
15mins
Ingredients:
10
Serves:
8

ingredients

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directions

  • Heat the olive oil in a very large skillet. Add the garlic, paprika (One Tablespoon plus One teaspoon), cumin, ginger and cayenne and cook over moderate heat until fragrant, about 1 1/2 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 4 minutes. Season with salt and stir in the cilantro.
  • Transfer to a platter and serve.

Questions & Replies

  1. Is this dish really from egypt?
     
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Reviews

  1. Amazing flavor!
     
  2. Very easy to cook, although with lots of much tastier shrimp recipes seems to be a waste of such a lovely product
     
  3. Absolutely wonderful. I added a little extra oil and sauted a finely chopped pepper and finely chopped onion with the spices. i sub'd the sweet paprika with spanish smoked paprika and i didn't have ground cumin to hand so i just threw in some cumin seeds instead. i had cooked king prawns rather than raw so i just took the mixture off the heat once the veg was cooked through and stirred in the cooked king prawns. Served this with some fresh basmati rice with a dollop of butter mixed in. definitely making this one again! very quick and very easy!!
     
  4. This was delicious! I cut the recipe down ALOT for just the 2 of us so I cut the sauce ingredients in half. I used the parsley from my garden. This couldn't have been easier! Made for I Recommend Zaar Tag Game 2012.
     
  5. Yummy and could not be easier. Flavors of the far east in a quick and delicious shrimp dinner.
     
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Tweaks

  1. Absolutely wonderful. I added a little extra oil and sauted a finely chopped pepper and finely chopped onion with the spices. i sub'd the sweet paprika with spanish smoked paprika and i didn't have ground cumin to hand so i just threw in some cumin seeds instead. i had cooked king prawns rather than raw so i just took the mixture off the heat once the veg was cooked through and stirred in the cooked king prawns. Served this with some fresh basmati rice with a dollop of butter mixed in. definitely making this one again! very quick and very easy!!
     
  2. This is a wonderful recipe! We had some large prawns and I followed the recipe exactly except for one thing-I don't like cilantro and had no parsley so i used fresh basil instead. The spice blend is wonderful-not too anything, not too hot, sweet, salty, spicy,just right! Try this, you won't regret it.
     
  3. Wow these were amazing. The spice balance was perfect. I did make some changes to the recipe. I used 50ml of oil instead of 80ml(next time will use less), & turmeric instead of paprika. I fried a chopped onion together with the garlic & after adding the spices I added some chopped tomatoes. I added around 100ml white wine & water to get enough sauce to serve over the rice. I left the shells on the prawns. I used 1kg of prawns to get two servings & there was none left. Thanks for posting, will make again.
     

RECIPE SUBMITTED BY

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