Prawns with samphire

Such is the fast turnaround of this post I still have a piece of samphire lodged between my teeth and a prawn juice stain on my t-shirt.

Preparation time: 5 minutes
Cooking time: 5 – 8 minutes
Serves: 2 as a light dinner
Skill level: easy

Ingredients

• frozen prawns – 250g (you can of course use fresh prawns if you are lucky enough to live in a town with a fishmonger or a Waitrose)
• samphire – a good handful
• chilli powder – about half a tsp or to taste
• garlic – 1 fat clove – crushed
• fresh parsley – small handful – finely chopped
• sugar – about half a tsp
• sea salt – pinch (remember samphire is salty in itself)
• butter – generous knob of
• lemon juice – squeeze
• black pepper

First defrost your prawns (if using frozen).

Melt some butter in a frying pan and when bubbling add the chilli powder, garlic, salt and sugar. Cook until the garlic is soft but not coloured.

Add the prawns, parsley and a twist or two of black pepper, give a good stir and cook for a few minutes squeezing in some lemon juice at the end.

Spoon out the prawns and set aside (keeping warm)

Add the samphire to the pan and cook for 2-3 minutes in the butter/prawn juice mixture. The samphire will soften and wilt.

Serve the prawns on a bed of the samphire along with a wedge of lemon.

A good chuck of bread to soak up the juices is highly recommended.

Verdict: A spicy, succulent, salty treat which could become a regular here at Yumblog Cottage (assuming we can find samphire again). Alternatively you could try this Spanish prawn, potato & pimentón stew or this Baked Cod* with Prawns, Tomato & Butter Beans

Drink: The last bottle of the weekend.

Entertainment: ‘Django Unchained’ with many interruptions from a small child who didn’t want to stay in bed.