Phoenix Garlic Prawns

Ingredients

• 800 g large prawns, cleaned and deveined
• 2 tbsp olive oil
• 2 tbsp butter
• 4 garlic cloves, crushed
• 80 ml BlixSam Phoenix Piri-Piri Sauce
• 1 tbsp honey
• 1 tbsp fresh lemon juice
• ½ tsp smoked paprika
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped
• Lemon wedges, for serving
• Extra Phoenix Piri-Piri Sauce, for serving

Method

1. Pat the prawns dry and season lightly with salt, black pepper and smoked paprika.
2. Heat the olive oil in a large frying pan over high heat.
3. Add the prawns and cook for about 1–2 minutes per side until pink and lightly golden. Remove from the pan and set aside.
4. Reduce the heat to medium. Add the butter and garlic and cook for about 30 seconds until fragrant.
5. Stir in the Phoenix Piri-Piri Sauce, honey and lemon juice. Simmer for 1–2 minutes until the sauce becomes slightly sticky.
6. Return the prawns to the pan and toss through the Phoenix garlic butter until completely coated.
7. Cook for another minute, just long enough to heat the prawns through. Avoid overcooking them.
8. Finish with fresh parsley and a squeeze of lemon.
9. Serve immediately with extra Phoenix Piri-Piri Sauce for anyone wanting more fire. 🔥

🔥 BlixSam Tip