For those of you that are hosting a NYE soirée, here’s some last minute inspiration. Easy, light and summery.
First up, Spicy smoked paprika prawns with gazpacho shots. There’s nothing better than tucking into whole prawns – sucking the juices out of the shells is one of life’s greatest pleasures. Washed down with an ice cold shot of gazpacho with lots of Tabasco. A bit of crusty bread is good too, mops up any juices you may not want to leave behind. Happiness.
Spicy smoked paprika prawns with gazpacho
Prep time: 20 minutes
Cooking time: 15 minutes
500 g ripe baby tomatoes
½ red onion
½ cucumber or 1 small one, peeled
1 small red pepper, seeds removed
3 cloves garlic, chopped
2 T (30 ml) extra virgin olive oil
3 T (45 ml) red wine vinegar
200 ml ( 1 tin) tomato juice or tomato cocktail
200 ml chilled prepared vegetable stock
1 t (5 ml) sugar
handful of flat leaf parsley, roughly chopped
Tabasco, freshly ground salt and pepper to taste
350 g frozen whole prawns(thawed), cleaned and deveined
2 T (30 ml) cooking oil
3 T (30 ml) butter
2 fat cloves garlic, crushed
½ t (2 ml) cayenne pepper
1 t (5 ml) smoked dried chilli flakes
2 T (10 ml) smoked paprika
¼ c (60 ml) butter, cut into small cubes
Zest and juice
3 T (45 ml) chopped flat leaf parsley
Salt and pepper to taste
Place all the ingredients into a blender (except for seasoning) and blitz until smooth and well combined. Season to taste with tabasco, salt and pepper. Pop in to the fridge and chill until ready to serve.
Serve with spicy prawns and crusty bread.
Heat the cooking oil and 30 ml butter until sizzling, add the prawns and fry until starting to turn pink. Add the garlic, and spices and toss through for a ½ a minute. Add the 60 ml butter, juice and zest and heat through for +- another minute. Add fresh parsley and serve immediately with the chilled gazpacho and crusty bread.
For more ideas – check out my Bits of Carey website. I’ve posted 2 other NYE nosh recipes, Meatballs kebabs – caprese style and beef sang choy bow.
These recipes featured in Crush online magazine