Paprika Prawns with Homemade Smoked Butter
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 1 pepper, thinly sliced
- 3 large garlic cloves, thinly sliced
- 4 medium tomatoes, roughly chopped
- 1 red chilli
- 160g sustainably sourced king (whiteleg) prawns
- Zest and juice of 1/2 an orange
- 5 pipettes of Oak Smoked water
- Pure Sea Salt
- Pure Sea Salt Smoked Over Oak
- 3/4 tsp Sweet Paprika
- 2 tbsp fresh parsley, roughly chopped
FOR THE BUTTER:
- 300ml Double Cream
- 1 tsp Pure Sea Salt Smoked Over Oak plus extra to sprinkle
- Crusty Bread to serve
Great British Bake-Off star Beca Lyne-Pirkis has been working with Smart Energy GB to make some delicious, straightforward dishes that use less energy in the kitchen. Smart meters make the energy that we use visible, showing us in pounds and pence the cost of our cooking.
This prawn dish is simple, delicious and quick. To save energy slice the peppers, and onions as thin as possible. Reducing cooking time means you get to sit down to supper earlier, as well as saving energy and money.
Start by making the butter. Place the cream into a medium bowl and using an electric whisk, whisk the cream until it thickens and splits. Transfer the mixture to a sieve and under cold running water, squeeze the butter until it becomes smooth and forms a ball. Add the smoked sea salt and knead a little in your hands before rolling it in greaseproof and placing it in the fridge to set.
For the prawns, slice the onion, peppers, garlic and chilli as thinly as possible. In a medium pan over a medium heat, place the oil, peppers, onion and a pinch of smoked sea salt. Cook, stirring occasionally for 3-5 minutes until the vegetables are soft. Roughly chop the tomatoes and add to the pan along with the garlic and chilli. Cook for a further 2 minutes, adding a splash of water if the pan starts to look dry.
Next, add in the prawns and paprika and cook for a further 3 minutes, turning the prawns half way. Finally, add in the orange zest, smoked water, 3/4 of the parsley and check the seasoning, adding more smoked sea salt if needed. Serve immediately with the remaining parsley sprinkled over the top, with some crusty bread and the homemade smoky butter on the side to mop up the vibrant smoky red sauce.
With thanks to Beca for the recipe and image.
For more information about smart meters visit Smart Energy GB