Spanish Garlic Prawns Food

GARLIC PRAWNS (SHRIMP!)

Steps:

• Marinade: Place the prawns, garlic, olive oil and pepper in bowl. Gently toss then set aside for 20 minutes.
• Salt: Add salt into prawns just before cooking and toss.

GAMBAS AL AJILLO (SPANISH GARLIC SHRIMP RECIPE)

Steps:

• Pat the shrimp dry and season with kosher salt. Set aside for now.
• Heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add the garlic and red pepper flakes. Cook over medium heat up to 60 seconds or until the garlic gains some color (be careful not to burn it).
• Add the shrimp and paprika. Cook briefly, tossing regularly, and watching that the flesh turns opaque with a pearly pink color (about 3 minutes or so; this will depend on the size of the shrimp). Remove the pan from the heat.
• Stir in sherry, lemon juice and parsley.
• Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)

Steps:

• Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
• Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

SPANISH PRAWNS

Steps:

• (optional) If using whole prawns, remove the shells and heads. I flavour my cooking oil by frying the heads and shells over a moderate heat, squashing the heads to release all of the lovely prawn flavour. Remove the solids with a slotted spoon and discard.
• Combine all the marinade ingredients in a bowl. Enjoy the lovely aroma, then add the prawns. Leave to marinate for half an hour, stirring once or twice to ensure the prawns are well coated.
• Heat the oil in a wide frying pan, and tip the prawns in. Cook until opaque - don't over or under cook the prawns.
• Transfer the prawns to the plates. Add the lemon juice to the pan whilst it is still hot and use to deglaze. Pour the resulting sauce over the top of the prawns.
• Goes well with spicy sweet potato wedges and cauliflower 'couscous'.

SIZZLING SPANISH GARLIC PRAWNS - TAPAS STYLE

Steps:

• 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.