Spanish Style Prawns With Fennel Food

SPANISH-STYLE PRAWNS RECIPE

Steps:

• Heat the oil in a large, shallow pan. Add the garlic, fennel and parsley stalks and fry gently for 1o mins until tender. Add the cherry tomatoes, sherry and tomato paste. Bring to the boil and then simmer gently for 25 mins, until thickened.
• Push the prawns into the sauce, cook for 2 mins. Turn them and cook for 1-2 mins or until they're pink all over. Season and sprinkle with parsley leaves for serving. Serve with chunks of bread.

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.

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.

FENNEL AND ORANGE SALAD TOPPED WITH PRAWNS / SHRIMP

Steps:

• To make up the marinate add lemon juice, olive oil, finely minced fresh red chilli, finely minced fresh garlic, finely chopped fresh parsley into a jar and shake until the mixture it's well blended.
• Place the shelled and divined prawns/shrimp into a bowl and pour the marinate over the prawns/shrimp. Marinate in the fridge for about two hours.
• Once marinate is ready make the salad.
• Slice fennel in half and remove the middle bulb of fennel (this part could be very woody if fennel wasn't picked at the right time). Finely slice fennel into straw size. In a small bowl, mix olive oil and white wine vinegar then add fennel to soak/marinate in until ready to use.
• Peel each orange and sliced them into four thick slices each. When ready to serve this dish arrange three oranges in a circle (lapping each other) in the middle of each serving plates. If your orange is small then you may need another orange.
• Place fennel on top of the orange (you can discard any left over dressing).
• Place/Style the prawn/shrimp onto of the salad, discard any marinate.
• Serve and Enjoy.