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Paper bag prawns with sherry, chilli & garlic

 


Method 1

Ingredients

100g butter

4 tbsp extra virgin olive oil

5 garlic cloves

thinly sliced

1 red chilli

sliced

1 tsp sweet smoked paprika

80ml dry sherry

600g extra-large raw tiger prawns

peeled and deveined

1 lemon

halved

1 handful of flat-leaf parsley

leaves picked and chopped

crusty bread

to serve

step 1

Light the barbecue. Meanwhile, put the butter, olive oil, garlic, chilli, paprika and sherry in a small pan set over a high heat. Season well and bubble for 2 mins.

step 2

Put a square 45cm sheet of foil shiny-side down on a work surface. Lay an equal-sized sheet of baking parchment on top, then fold the foil and parchment in half together, with the foil on the outer side. Seal at the shorter sides by folding the edges over a few times and pressing them firmly. Spoon the prawns into the parcel through the open top and pour in the melted butter mixture. Fold the parcel edges together along the open top to seal it fully.

step 3

When the coals of the barbecue are ashen, place the parcel directly on the grill and cook for 15 mins, carefully turning it once or twice. The prawns will be nearly ready when the parcel begins to puff up with steam. Remove the parcel from the barbecue, open it up carefully and tip the prawns and buttery juices into a serving bowl. Squeeze over one of the lemon halves and sprinkle with the parsley. Cut the remaining lemon half into wedges. Serve the prawns with the lemon wedges for squeezing over and crusty bread on the side for mopping up the juices.

Recipe tip

To cook the prawns indoors, heat the oven to 220C/200C fan/gas 7. Put the parcel on a baking tray. Bake for 15-20 mins, turning once.

Method 2

🧺 Ingredients (serves 2–3 as a main, or 4 as a starter)

For the prawns:

400g raw king prawns, peeled and deveined (tails on optional)

3 cloves garlic, thinly sliced

1 small red chilli, finely sliced (adjust to taste)

3 tbsp dry sherry (or use white wine if preferred)

2 tbsp olive oil

1 tbsp butter

Zest of ½ lemon, plus wedges to serve

A handful of fresh parsley, chopped

Salt & freshly ground black pepper

To serve:

Crusty bread for dipping

Extra lemon wedges

(Optional) a sprinkle of smoked paprika or chilli flakes

You’ll also need:

Baking parchment or foil (to make the “paper bags”)

Kitchen string or a way to fold and seal the parcels

👩‍🍳 Method

Preheat the oven:

To 200°C (180°C fan) / 400°F.

Prepare the paper bags:

Cut two large sheets of baking parchment (about A4 size).

Fold each sheet in half, then open it like a book.

You’ll place the prawns on one side and fold to seal later.

Assemble the parcels:

Divide the prawns between the two sheets of parchment.

Top each with sliced garlic and chilli.

Drizzle over olive oil and sherry, and add a small knob of butter to each.

Season generously with salt, pepper, and lemon zest.

Sprinkle over half the chopped parsley (save the rest for garnish).

Seal the bags:

Fold the parchment over the prawns.

Crimp or fold the edges tightly to form sealed parcels (like Cornish pasties).

You can tie them with kitchen string if you like.

Bake:

Place the parcels on a baking tray.

Bake for 10–12 minutes until the bags puff up and the prawns are pink and cooked through.

Serve:

Place the parcels on plates and let everyone open them at the table — you’ll get an amazing burst of garlicky, sherry-scented steam!

Garnish with remaining parsley and a squeeze of lemon juice.

Serve immediately with crusty bread to soak up the juices.

🌶️ Tips & Variations

Swap prawns for scallops or mussels for a seafood mix.

Add a handful of cherry tomatoes or baby spinach inside the parcel for colour and flavour.

For an Asian twist, replace sherry with rice wine and add a splash of soy sauce and ginger.



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