1 of 9 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (191g) Recipe makes 8 servings
Calories 312
Calories from Fat 151		(48%)
Amount Per Serving		%DV
	Total Fat 16.8g	25%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 10.4g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 259mg		86%
Sodium 255mg		10%
Potassium 384mg		10%
Total Carbohydrate 3.9g		1%
	Dietary Fiber 0.7g	2%
	Sugars 0.2g
Protein 35.2g		70%
detailed view... how is this calculated?

Spicy King Prawns

Recipe #140689 | 15 min | 10 min prep | add private note

⁽²²⁾ RATE IT NOW Print Recipe

By: NcMysteryShopper
Oct 10, 2005

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.

SERVES 8 (change servings and units)

Ingredients

1/2 cup extra-virgin olive oil
8 garlic cloves, minced
1 tablespoon sweet paprika
1 teaspoon sweet paprika
1 tablespoon ground cumin
1 1/2 teaspoons ground ginger
1/2 teaspoon cayenne pepper
3 lbs large shrimp, shelled and deveined
salt
1 cup coarsely chopped fresh cilantro or flat leaf parsley

Directions

1
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.
2
Transfer to a platter and serve.

Questions about this recipe?

Featured Reviews for This Recipe

From: Kiss The Cook!

On Oct 15, 2009

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.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #1044093

On Oct 4, 2009

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.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Iggy

On Nov 3, 2005

I wanted a recipe that used the prawns whole and wasn't run-of-the-mill. This was a great choice. I made it exactly according to the recipe. I covered a whole plate with a bed of mixed greens, served the prawns onto it, then drizzled the sauce that was left straight from the skillet on as well. Served with a slightly sweet sauvignon blanc to contrast the spiciness of the prawns and a side of couscous. Didn't take a long time to make either as I bought the prawns already deveined. Quick and yummy — what else could you ask for — it's a keeper!

6 people found this review helpful

Was this review helpful to you? YES | NO

From: mama's kitchen

On Jul 18, 2007

OMG- Can I give you TEN STARS??? This was AAAHH- MAA- ZING! I loved it! I let the oil, garlic and spices hang out on 'low' on the back burner til I was ready for it then I turned up the heat- added the shrimp and followed the rest.... sooo delicious! I licked every finger! Thanks for a terrific fast and tasty recipe- love the cumin- it makes the dish! Thanks NC!

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 23 reviews