SALT, PEPPER & PAPRIKA PRAWNS
COOKBOOK:Women’s Weekly - Fast Seafood
It was a very hot, sticky night and I really did not want to cook. Having looked at this recipe i knew it was going to be a fast one and in no time it was ready to eat! Just like the cookbook suggested, fast seafood!
Served with rice and that delicious yoghurt based dip! It was just the perfect summer dinner!
24 uncooked medium prawns (1kg)
2 teaspoons paprika
2 teaspoons seas salt
1 teaspoon pepper
LEMON YOHURT DIP
1/2 cup (95g) greek-style yoghurt
1 clove garlic, crushed
1 tablespoon lemon juice
Shell and devein prawns, leaving tails intact. Combine prawns with paprika, salt and pepper in a medium bowl.
Make the lemon yoghurt dip by combining all ingredients in a small bowl , mix well. (Hint: I did lightly fry the garlic, let cool down & then mix with all ingredients)
Cook prawns in batches, on heated grill or BBQ plate. Cook just until they have changed colour.
Serve prawns with dip.