Spanish Prawns Food

SPANISH GARLIC PRAWNS RECIPE (GAMBAS AL AJILLO)

Steps:

• Add an olive oil. Wait till it turns hot
• Once it is hot, add garlic and let it cook up to one minute or until it turns light brown
• Add the prawns in the pan, and cook for 30 seconds in each side or until it turns light pink. DO NOT overcooked the prawn
• Add paprika, lemon, salt and black pepper in the pan. Sir it quickly for less than 10 seconds, and turn off the heat. Add parsley for garnish.

SPANISH GARLIC PRAWNS

Steps:

• Heat the oil over a gentle heat and add the garlic, chillies, paprika and onion. Cook until the onion is soft, without any colour.
• Add the prawns to the pan, and increase the heat slightly. Cook for 5-10 minutes (If you are using raw prawns, add to the pan and cook until the prawns have turned dark pink ).
• Serve with crusty bread to mop up the flavoursome juices.

SPANISH PRAWNS

Steps:

• First, prepare the prawns. If they are fresh you will need to remove the hard bits like the head and outer shell (maybe retaining the tail) and strip out any black lines on the underside. If they are frozen they are probably prepared and you will just need to defrost them.
• To defrost the prawns place them in lukewarm water for a few minutes before sieving them and patting them dry with kitchen paper. Make sure any excess water is removed.
• Chop the garlic, the red pepper and the parsley.
• Heat the oil in a pan and add the garlic, red pepper and paprika and cook for about 2 minutes.
• Then add the prawns and cook for 3-4 minutes on each side (for uncooked raw prawns. If they are cooked prawns then you only need to cook for 2 minutes on each side). After cooking the first side, add the parsley and the lime juice.

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.

SPANISH TIGER PRAWNS (SHRIMPS)

Steps:

• Mix a count the olive oil and sherry in a shallow dish. Add garlic, chillies, salt and pepper. Squeeze lemon into mixture.
• Remove shells from prawns. Squeeze the heads into the mixture, place the prawns and heads into the mixture and discard the remaining shells. The squeezing of the heads is a very important step and should not be forgotten, however squeemish!
• Ensure the prawns are mostly covered by the mixture. If not, add more sherry and olive oi in equal measures.
• Cover and leave to marinade at cool room temperature for as long as possible, preferably 3 hours. If less time is available, add more garlic and chillies. Mix occasionally to cover the prawns.
• Remove prawns from mixture, leaving heads in the sauce, and place to one side.
• Heat the marinade over a high heat until bubbling and the heads have turned pink.
• Return the raw prawns to the pan and stir until just cooked.
• Remove some heads from the pan if desired, although a few make an attractive addition, and the Spanish traditionally suck any remaining juice from them.
• Serve in the pan in the centre of the table with lots of crust bread for dipping.

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'.

SPANISH SHRIMP

Steps:

• Preheat the grill over high heat.
• In a medium bowl, combine the olive oil, garlic, shallots, cumin, paprika, about 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
• Add the shrimp and stir to coat the shrimp thoroughly.
• Cover and refrigerate for about 30 minutes.
• Using a small grate grill rack, grill the shrimp for about 1-2 minutes per side or until pink and just cooked through.
• (If you don't have a small grill rack you can also thread the shrimp on skewers to prevent them from falling through your rack.) Remove from the grill and garnish with cilantro and parsley.
• Squeeze lemon juice over the top of the shrimp and serve.

SPANISH PRAWNS WITH SPICY LENTILS

Steps:

• Heat 1 tablespoon oil in a large saucepan over medium heat.
• Add the onion and chorizo, and cook, stirring, for 5 minutes until the onion softens and the chorizo starts to crisp. Stir in harissa and cook for a further minute.
• Add tomatoes, lentils, capsicum and stock, bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 20 minutes until the mixture has thickened slightly.
• Season the prawns with sea salt and freshly ground black pepper, then add to the pan. Cover and cook for 5 minutes or until the prawns are just cooked through.
• Stir in the parsley, then serve with crusty bread and a mixed salad.