Add-on Carabineiro Recipe

Prepare prawns

If using whole carabineros, rinse and pat dry. Remove heads and shells leaving tail-on if you prefer presentation (reserve heads and shells). Devein if necessary. If using tail-only prawns, pat dry and season lightly with 1/4 tsp sea salt and 1/8 tsp black pepper.

Render shells (optional concentrated base)

If you reserved shells/heads: heat 1 tsp olive oil in a small saucepan over medium heat. Add shells/heads and sauté 2–3 minutes until fragrant and slightly pink. Add 30 ml white wine and simmer 1 minute, then add 120 ml fish or chicken stock and simmer gently 6–8 minutes. Strain and reserve the concentrated stock. If you skipped this step, use the stock measured in the ingredients directly.

Sear prawns

Heat 1 tbs butter and 1 tbs olive oil in a wide skillet over medium-high heat. When hot, add prawns in a single layer and sear 1.5–2 minutes per side until just opaque and lightly caramelized. Remove prawns to a plate and keep warm. Do not overcook.

Build sauce

Reduce heat to medium. Add remaining 2 tbs butter to the skillet. Add finely diced onion and sauté 3–4 minutes until translucent but not browned. Stir in minced garlic and smoked paprika and sauté 30 seconds until aromatic. Add tomato paste and cook 1 minute to remove rawness.

Deglaze & simmer

Pour 60 ml white wine into the pan to deglaze, scraping any browned bits from the bottom. Allow the wine to reduce by about half (1–2 minutes). Add the reserved concentrated shell stock (or the 120 ml fish stock) and bring to a gentle simmer for 2–3 minutes to meld flavors.

Finish sauce

Reduce heat to low and stir in 60 ml heavy cream and 1 tsp fresh lemon juice. Simmer gently 1–2 minutes until slightly thickened. Whisk in remaining butter bit by bit if you want a richer, glossy sauce. Taste and season with remaining sea salt (adjust to taste), black pepper and optional pinch of cayenne for heat. If sauce is too thin, simmer 1–2 minutes more; if too thick, add 1–2 tbs stock or water.

Return prawns and coat

Return the seared prawns to the skillet and spoon the sauce over them, warming them for 30–60 seconds to reheat through and coat with sauce. Do not simmer long — the prawns should remain tender.

Finish with herbs

Stir in chopped parsley and remove from heat.

Plate the add-on by arranging prawns over the dish you are augmenting (steak, pasta, risotto, grilled fish or rice). Spoon the sauce over the prawns and drizzle with 1/2 tsp olive oil for shine.

Garnish with lemon wedges and microgreens or extra parsley. Serve immediately so prawns remain warm and succulent.

Notes: This add-on is sized for 2 servings (6 large prawns). Increase quantities proportionally if adding to more portions. If using frozen prawns, thaw thoroughly in the refrigerator and pat dry before cooking to ensure a good sear.