Gambas al ajillo: Difference between revisions
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|title=Gambas al ajillo, Spanish recipe Cooking Wiki | |||
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|keywords=Gambas al ajillo recipe Spanish recipes from The cook's Wiki | |||
|description=Gambas al ajillo or Garlic prawns. This could be a tapas dish, a starter, or if you doubled the amount, a main course | |||
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|DatePublished=20th January 2013 | |||
|Author=JuliaBalbilla | |||
|ImageComment = thumb|right|Gambas al ajillo, these beauties with garlic shoots | |ImageComment = thumb|right|Gambas al ajillo, these beauties with garlic shoots | ||
|Servings = Serves 4 as a starter | |Servings = Serves 4 as a starter | ||
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Gambas al ajillo or Garlic prawns. This could be a [[tapas]] dish, a [[starter]], or if you doubled the amount, a [[main course]]. | Gambas al ajillo or Garlic prawns. This could be a [[tapas]] dish, a [[starter]], or if you doubled the amount, a [[main course]]. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 450g (1 lb) fresh peeled [[prawns]] | | 450g (1 lb) fresh peeled [[prawns]] | ||
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| 1 [[lime]], quartered | | 1 [[lime]], quartered | ||
| [[Sea salt]] and freshly [[ground black pepper]] | | [[Sea salt]] and freshly [[ground black pepper]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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===Variations=== | ===Variations=== | ||
This can be made will un | This can be made will un peeled [[prawns]] or even [[defrosted]] frozen [[king prawns]]. | ||
==See also== | ==See also== | ||
* [[Menorcan garlic prawns]] | * [[Menorcan garlic prawns]] | ||
{{RecipeLine}} | |||
[[Category:Recipes|Prawn]] | [[Category:Recipes|Prawn]] | ||
[[Category:Accompaniments|Prawn]] | [[Category:Accompaniments|Prawn]] | ||
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[[Category:Tapas,_mezze_and_antipasti|Prawn]] | [[Category:Tapas,_mezze_and_antipasti|Prawn]] | ||
[[Category:Pan fried]] | [[Category:Pan fried]] | ||
[[Category:Unusual recipes]] | |||
Revision as of 17:58, 22 November 2014
| Gambas al ajillo | |
|---|---|
 |
| thumb | |
| 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: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 20th January 2013 |
Gambas al ajillo or Garlic prawns. This could be a tapas dish, a starter, or if you doubled the amount, a main course.
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
- 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.
- Add 2 or 3 good glugs of olive oil to a large frying pan over a medium heat
- 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!
- 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
- Arrange in a bowl and garnish with the chopped parsley
- 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
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