Prep Time: 20 minutes
Cooking Time: 15 minutes
Serves: 6
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Spicy prawns and gazpacho
How about tucking into some spicy smoked paprika prawns and washing them down with refreshing gazpacho shots?  Yes please!

So that’s it from me for this year! Wishing you all a happy, safe and fun filled New year. See you in 2014!  C xx

Spicy smoked paprika prawns with gazpacho


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.

This recipe featured in Crush magazine issue 36

About The Author

Food consultant, recipe developer and stylist.

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