Fish & SeafoodMain CourseTasha PowellTaste: Food & Drink

Sautéed Prawns a Spicy Main Dish

In Provence, it’s easy to stop by your local fishmonger and buy freshly caught fish, oysters, and mussels from the Mediterranean. Shellfish such as prawns are not locally caught, but still easily found at most fish purveyors. This dish of Sautéed Prawns is quick to make and delicious. Prepare your mise-en-place in advance, and in under five minutes, the shrimp are ready to eat.

Sautéed Prawns Spring Menu
Sautéed Gambas (Sautéed Prawns)
Print Recipe
Quick, easy and tasty. Your guests will beg for second helpings.
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Sautéed Prawns Spring Menu
Sautéed Gambas (Sautéed Prawns)
Print Recipe
Quick, easy and tasty. Your guests will beg for second helpings.
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. In a sauté pan over medium heat, warm the olive oil.
  2. Add the garlic, red pepper flakes and paprika and sauté for 1 minute.
  3. Turn the heat to high, add the shrimp, lemon juice and sherry, stir well, and sauté until the shrimp turn orange and are opaque throughout about 2 1/2 minutes.
  4. Season with salt and black pepper, sprinkle with the parsley and serve.
Recipe Notes

Option:  Skewer the prawns or shrimp (tails on) before grilling. I always serve with rice and seasonal vegetables (today I used avocados and shredded cabbage).

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Tasha Powell

Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist.

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

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