Gambas al ajillo: Difference between revisions

Revision as of 05:50, 4 October 2014

Gambas al ajillo

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Servings:	Serves 4 as a starter
Calories per serving:	Gambas al ajillo, these beauties with garlic shoots
Ready in:	20 minutes
Prep. time:	10 minutes
Cook time:	10 minutes
Difficulty:

Gambas al ajillo or Garlic prawns. This could be a tapas dish, a starter, or if you doubled the amount, a main course.

Ingredients

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 450g (1 lb) fresh peeled prawns
• 4 cloves garlic, crushed
• 1 teaspoon hot chili flakes
• 1 teaspoon smoked paprika powder (normal paprika powder will do)
• 4 tablespoons dry sherry
• 3 tablespoons freshly chopped parsley
• Juice of 1 lemon
• Olive oil
• Freshly baked bread
• 1 lime, quartered
• Sea salt and freshly ground black pepper

Method

1. Cut each slice down the centre of the back of each prawn. This will enable you to remove the bitter black 'backbone' and will allow the prawn to curl open when cooked.
2. Add 2 or 3 good glugs of olive oil to a large frying pan over a medium heat
3. When the oil is hot, but not smoking, add the garlic and chili flakes and sauté for a few minutes so the oil is nicely flavoured. Don't burn the garlic or you will need to start again!
4. Turn up the heat and add the sherry, lemon juice, paprika powder and the prawns, stirring until the prawns change colour and curl. This should take about 3 minutes
5. Arrange in a bowl and garnish with the chopped parsley
6. Season with sea salt and freshly ground black pepper

Serving suggestions

Serve with freshly baked bread and lime quarters

Variations

This can be made will un-peeled prawns or even defrosted frozen king prawns.

See also

• Menorcan garlic prawns