Spanish Garlic Prawns
Spanish Garlic Prawns. A favourite tapas dish for many. Easy, authentic and delicious. In Spanish the dish is called Gambas al ajillo, perfect served with crusty fresh bread and slices of lemon.
900 g raw king prawns, peeled and butterflied
Fresh parsley, chopped
5 ml chili flakes (smoked paprika) or 5 ml pimentos (smoked paprika)
60 ml olive oil
4-6garlic cloves, thinly sliced
60 ml dry sherry, fino is good
Heat the oven to 220C/fan 200C/gas 7.
Preparing prawns: To butterfly the prawns simply slit the prawns lengthways but don't go all the way through and remove the vein.
Divide the prawns, garlic, chilli or pimenton, sherry and olive oil between 6 small ovenproof dishes or use 1 large one.
Cook for 8 - 12 minutes, depending on the size of the dish or dishes, or until pink and sizzling.
Sprinkle with the parsley and serve with crusty bread & lemon wedges.
OR Spanish Garlic Prawns
1⁄4cup olive oil
1 1⁄2lbs prawns, peeled and deveined
4 -6 garlic cloves, minced (more if you are a garlic lover)
1⁄4cup fresh lemon juice
1⁄2teaspoon red pepper flakes (to taste)
4tablespoons flat leaf parsley, chopped
salt and fresh ground pepper
In a wide, shallow sauté pan over high heat, warm the Olive Oil and the Butter; add the Prawns and Garlic and sauté quickly for about 2-3 minutes.
Add the lemon juice, paprika, pepper flakes, and salt and pepper to taste. Adjust seasonings to your liking.
Transfer to a warmed serving dish, sprinkle with the parsley and serve at once.
Prawn Or Shrimp?
You can of course also use ‘shrimp’ as, although not exactly the same, they are pretty interchangeable. It may depend on where you are and which of the two is more available, prawn or shrimp. Just try to get some decent sized ones basically the bigger the better.