Recipe of the Week: Spicy Nduja Prawns
This dish is great when served with lots of crusty, toasted sourdough bread.
These spicy prawns are a fantastic lunch option and are drenched in a delicious spicy butter.
Nduja is a spicy Italian sausage meat, usually sold in a jar or in a sausage form and is available in larger supermarkets.
This dish is great when served with lots of crusty, toasted sourdough bread as it mops up the sauce and goes perfectly with the dish.
If you wanted to make it a more substantial dinner option, then it also goes well with steamed rice or a leafy tomato salad.
- 32 large raw Atlantic prawns shelled
- 50g nduja paste
- 2 tbsp. olive oil
- 2 tbsp. butter
- 100g cherry tomatoes, halved
- 1 tsp. capers
- 1 lemon, juice and rind
- 1 garlic clove minced
- 30ml dry white wine
- Chopped fresh basil
Start by rinsing and drying the prawns in some kitchen paper, then season well with salt and pepper.
Heat the oil in a large sauté pan and carefully add the prawns and cherry tomatoes.
Cook on one side for two minutes over a high heat, then turn the prawns so that they cook on the other side.
Add the nduja sausage meat and mix well with a spoon.
When the nduja begins to sizzle add the butter and garlic paste.
Cook for a further minute, then add the white wine.
Be careful of flames, and cook until the alcohol is cooked off, which should only take a minute.
Then add the capers and lemon juice and cook until the sauce has thickened and reduced slightly.
Remove from the heat and finally add the basil and lemon rind.
Serve in warmed bowls with lots of crusty sourdough bread.
