Have I mentioned that I love seafood? 🙂 Well, by now, you must be thinking “this woman loves everything”!! Honestly? yes 🙂 the only 2 things that you won’t see me eating or cooking are cabbage and broccoli. Anything else, I’ll give it a try… I like some things more then others but I will give it a try. The one not liking this story is my boyfriend cause he likes cabbage and broccoli. So I try to compensate by trying to cook delicious food and make him forget what I won’t cook 🙂
Coming back to the seafood subject, I love all kinds from prawns, to crab, lobster, clams, mussels, well everything 🙂 and what’s best then a meal made of nice spicy prawns with vodka sauce to dip a good slice of bread in it? That with a nice glass of wine and we’re in heaven 🙂
Some people don’t like to handle raw seafood to clean it but I don’t mind. So I always clean my prawns, i.e. I devein them by running a sharp knife along the back and then pulling the vein which should come away in one piece. This process doesn’t only removes the bitter vein but also opens the shells. This will allow any flavours from the sauce to be absorbed by the prawns and that makes them even more tastier.
Spicy Prawns with Vodka
- 800 g medium sized prawns with head and shell on
- 2 tbsp olive oil
- 100 g butter
- 2 bay leaves
- 4 cloves garlic minced
- 1 tsp sweet paprika
- Cayenne pepper or chilli to taste
- 2 lemons juice
- 100 ml vodka
- 2 tbsp chopped parsley
- Start by making a cut in the prawn's back and remove the intestine. Wash the prawns and set aside.
- Heat the oil and half of the butter in a large skillet. Add the bay leaves and prawns and fry until they change colour and become crispy.
- Season with salt, sweet paprika and cayenne pepper or chilli
- Add the remaining butter, chopped parsley and garlic. Stir until you start to smell the fried garlic and then add the vodka.
- Simmer so that the alcohol evaporates (or if you prefer, set it on fire and wait until the flames go out) and then add the lemons juice. Shake the pan to mix the prawns with the sauce.
- Remove the prawns from the pan and add 100ml of water. Simmer until the sauce begins to thicken.
- Return the prawns to pan and turn off the heat
- Serve sprinkled with chopped parsley and toasted bread on the side