Recipe: Delicious Dublin Prawns With Tomato And Saffron Sauce

You can’t beat Irish prawns and when it comes to finding the best recipe for them, we’re always on the lookout.

This amazing recipe comes courtesy of Dublin Bay Prawn Festival wine and food expert, Niamh Boylan, and super easy and quick to make. If you’re a fan of seafood this really the perfect spring recipe.

INGREDIENTS:

• 4/500 gr. cooked prawns
• 4 tomatoes skinned, seeded and roughly chopped.
• 1 shallot finely chopped
• 30g butter
• 25g Saffron
• 1/2 tsp smoked paprika
• 1/4 do. cumin powder
• 1 tsp tomato puree
• 130 ml. cream
• Seasalt
• Chervil or parsley to garnish.

METHOD:

1. Melt the butter in non- stick saucepan and cook tomatoes and shallots slowly for about 5 mins. until soft.
2. Add spices and cook for further 5 mins.
3. Stir in puree and cream and mix well.
4. Blitz with hand held blender.
5. Next add prawns and heat through gently.
6. Season with salt and scatter with chopped herbs.
7. Serve with a little mound of rice.

WINE SUGGESTION:

Albarino from Northern Spain should fit the bill nicely. Equally delicious a Rueda Verdejo, also from Spain.

The Dublin Bay Prawn Festival will takes place in Howth harbour from April 25^th– 27^th. Throughout the three day festival, festival goers are invited to savour a full programme of events all aimed at demonstrating the many different ways the Dublin Bay Prawn can be enjoyed. Tasting sessions will be in full swing throughout the weekend.