Portuguese Pimenta Prawns

Plump prawns cooked with garlic, pimenta moída, peri peri oil and paprika, then finished with butter for a rich, glossy sauce. Serve them with lemon and plenty of Portuguese bread for gathering up every last spoonful.

Pimenta prawns bring together the flavours that make Portuguese cooking so generous: garlic, pepper, olive oil and just enough heat. The prawns cook quickly, then return to the pan with butter and the concentrated pimenta mixture until every piece is glossy and well coated. The sauce is warm, savoury and lively without overwhelming the sweetness of the prawns. A torn Papo Seco beside the plate is all that is needed.

Prep: 15 min · Cook: 8 min · Serves: 4 · Cuisine: Portuguese · Category: Seafood

Ingredients

Pimenta Prawns

• 500 g raw peeled and deveined prawns, patted very dry
• 1½ tbsp olive oil
• 5 garlic cloves, finely grated
• 1½ tbsp Grace Table Peri Peri Oil
• 1½ tsp Grace Table Pimenta Moída (Portuguese Red Pepper Sauce)
• ¾ tsp sweet paprika
• 1½ tsp fresh lemon juice
• ½ tsp fine salt
• 1 tsp olive oil, for the pan, plus a little more only if needed
• 15 g unsalted butter
• 2 tbsp chopped flat-leaf parsley
• Lemon wedges, to serve

Method

1. Place the dried prawns in a large bowl.
2. Add the 1½ tablespoons olive oil, grated garlic, Peri Peri Oil, Pimenta Moída (Portuguese Red Pepper Sauce), sweet paprika, lemon juice and salt. Toss until the prawns are evenly coated.
3. Leave the prawns to marinate for 10 minutes only.
4. Divide the prawns into two roughly equal batches.
5. Heat a large stainless-steel frying pan over medium-high heat until properly hot.
6. Add 1 teaspoon olive oil and swirl it into a thin film over the base.
7. Lift the first batch of prawns from the bowl, leaving any excess mixture behind. Arrange them in a single layer.
8. Cook without moving for about 60 seconds. Turn and cook for a further 45 seconds, then transfer to a plate.
9. Check the pan before cooking the second batch. Add another ½–1 teaspoon olive oil only if the base looks dry.
10. Cook the second batch for about 60 seconds on the first side and 45 seconds on the second side.
11. Reduce the heat slightly and return the first batch to the pan.
12. Add the butter and all the remaining pimenta mixture from the bowl.
13. Toss for 20–30 seconds, just until the butter has melted and the prawns are glossy, coated and cooked through.
14. Remove from the heat immediately and fold through most of the parsley.
15. Transfer to a serving plate, spoon over the pan sauce and finish with the remaining parsley. Serve with lemon wedges.

Serving Suggestion

Pimenta Prawns are best served straight from the pan while the sauce is still warm, with plenty of Portuguese Bread Rolls (Papo Secos) alongside for mopping up every last spoonful. For a fuller plate, spoon the prawns over Portuguese Garlic Rice (Arroz de Alho), or serve alongside Greek Style Salad with Feta, Olives & Garlic to balance the richness.

Storage Notes

Transfer leftovers to a shallow airtight container and refrigerate promptly. Use within 2 days. Reheat gently in a frying pan over low heat only until warmed through, as prolonged heating will toughen the prawns.

Notes

Drying the prawns thoroughly is essential. Excess surface moisture cools the pan and causes the prawns to steam rather than colour.

Cook the prawns in two batches unless your pan is large enough to hold them in one uncrowded layer.

Pimenta moída varies in salt and heat between brands and homemade batches. Taste the finished sauce before adding any extra seasoning.

Keep the remaining marinade out of the pan until the butter finish. This protects the garlic and pepper from catching while the prawns cook.

The Grace Table Tip

Keep warm Portuguese bread close by for gathering up the pimenta butter left on the plate. The sauce is an important part of the dish, so serve the prawns as soon as they leave the pan.