Menorcan garlic prawns

From Cookipedia


Menorcan garlic prawns
Menorcan garlic prawns
Servings:Serves 2
Calories per serving:199
Ready in:25 minutes
Prep. time:10 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:4th October 2014

While on holiday in Menorca recently, this tapa was eaten on a daily basis!

Be warned, it is quite filling. Because of all the lovely garlic and chilli flavoured oil, it tempts you to eat far too much bread. This version is as close as I could get to the best we had while there. Increase or reduce the garlic and chilli to taste. 1 bulb of garlic would be my personal choice!

Good fresh bread is an essential accompaniment to this dish.


Ingredients

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to serve

Method

  1. Heat the oil over a medium heat, in a small pan. Not too hot, burnt garlic is nasty.
  2. Add ½ a teaspoon of salt to the oil and then add the dried chillies and the sliced garlic and let them sizzle.
  3. The very second you see the garlic take the slightest colour add all of the prawns
  4. Carefully stir until the prawns turn pink
  5. Be careful not to overcook the garlic. You want it soft and juicy, not crisp and dry.
  6. Pour the contents of the pan into a pre-warmed oven-proof dish, or serve from the pan on a wooden board

Serving suggestions

Sprinkle the chopped parsley over the brown bread and serve this tapa with lemon wedges

Recipe source

  • A glorious Menorcan holiday

Variations

My preference for the chillies is to use 3 large dried Chile de Arbole, cut into small pieces. This way, the oil gets properly flavoured and you have lots of lovely garlic flavoured chillies to eat - I do like my chillies to have a little bite!

See also

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