This week, Chef Matt Storch of Match and Match Burger Lobster shows Tina Redwine how to make savory seafood dishes. 

8 big shrimp or prawns  

3 cloves of garlic sliced

A pinch of Pimenton smoked Spanish paprika.

2 Tablespoons butter and a touch more olive oil – say a tablespoon or teaspoon.

Juice of 1 lemon

Juice of 1 lime

Thyme 

Chives

Jalapeno.

Make sure they don’t have any smell because then you’ll know they’re fresh. Peel, but keep the heads on - that’s where all the flavor is.

Coat the bottom of the pan with oil and then heat on high.

You are seasoning the shrimp before they hit the pan with a heavy sprinkle of salt and a good pinch of pepper flakes.

Only put them in the pan once the oil is very hot. Be careful not to burn yourself.

When the shrimp/prawns are cooking add:

Poach them in this sauce for 3 minutes over a medium

Then sprinkle with chopped thyme and chives

Chef Matt Storch, Owner

Match and Match Burger Lobster