SPANISH GARLIC PRAWNS RECIPE (GAMBAS AL AJILLO)
Spanish Garlic Prawns Recipe (Gambas al Ajillo) is a Spanish dish that is mixed with prawn, olive oil, garlic, and paprika. It is garnished with parsley.
Provided by Saif Al Deen Odeh
Categories Main
Time 1h10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 350 kcal, Carbohydrate 6 g, Protein 20 g, Fat 25 g, SaturatedFat 3 g, Cholesterol 130 mg, Sodium 270 mg, Fiber 2 g, ServingSize 1 serving
SPANISH PRAWNS
This recipe for Spanish Prawns is so simple and is perfect as a starter for your dinner party. Serve up with some buttered crusty bread to soak up the juices.
Provided by Gav
Categories Starters and Appetizers
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 798 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 240 milligrams cholesterol, Fat 56 grams fat, Fiber 4 grams fiber, Protein 39 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1925 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 39 grams unsaturated fat
SPANISH GARLIC PRAWNS
These "Gambas al ajilo" are great served as part of a tapas selection. Serve with crusty bread to mop up the juices.
Provided by Rebecca Simpson-Hargreaves
Categories Starters & nibbles
Yield Serves 6
Number Of Ingredients 6
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 GARLIC SHRIMP (GAMBAS AL AJILLO)
Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.
Provided by Chef John
Categories Appetizers and Snacks Tapas
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 2.5 g, Cholesterol 172.6 mg, Fat 15.1 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 344.3 mg, Sugar 0.1 g
SIZZLING SPANISH GARLIC PRAWNS - TAPAS STYLE
Sizzling Spanish seafood, perfect for a summer's evening or a tapas party. This simple, baked dish is one of our favourites, great with a glass of ice-cold Fino. You can serve these in the middle of the table - in a large, attractive earthenware dish or in individual bowls. Provide plenty of paper napkins for fingers and faces!! Or, finger bowls with iced lemon water would be a nice idea. Tactile food at its best!
Provided by French Tart
Categories Lunch/Snacks
Time 13m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 199.2, Fat 10.6, SaturatedFat 1.4, Cholesterol 189, Sodium 858.5, Carbohydrate 2.6, Fiber 0.3, Sugar 0.1, Protein 20.7
SPANISH-STYLE PRAWNS RECIPE
Our Spanish-style prawns are infused with garlic, fennel, parsley, and manzanilla sherry. These Spanish-style prawns are cooked in just 25 minutes.
Provided by Jessica Dady
Categories Dinner, Starter
Time 45m
Yield Serves: 2-3
Number Of Ingredients 10
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.
Nutrition Facts : @context https, Calories 169 Kcal, Sugar 8.3 g, Fat 8.9 g, SaturatedFat 2.6 g, Sodium 0.9 g, Protein 7.5 g, Carbohydrate 8.7 g
TAPAS-STYLE SPANISH PRAWNS.
A simple but tasty dish that combines prawns and chorizo sausage. The addition of smoked paprika and fresh lemon zest really add some zing to this meal.
Provided by Pietro
Categories European
Time 26m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Heat oil in a large frying pan over medium heat.
- 2. Add chorizo, onions and garlic.
- 3. Cook, stirring occasionally, until chorizo is cooked and onions are soft.
- 4. Add paprika. Cook, stirring, for one 1 minute or until fragrant.
- 5. Add prawns. Cook, stirring, for about 1 or 2 minutes, or until almost cooked.
- 6. Add tomatoes, capsicum strips and lemon rind.
- 7. Season with salt and pepper.
- 8. Bring to boil. Reduce heat and simmer for about 2 minutes or until prawns are soft.
- 9. Stir in chopped parsley.
- 10. Garnish prawns with extra chopped parsley. Serve with lemon wedges.
- Serving suggestions. Individual serves in tapas dishes with fresh crusty bread on side. Use as a topping on bed of polenta. You may even prefer to serve with fettucine. This dish is versatile so you can experiment to produce a combination that suits your palate.
Nutrition Facts : Calories 306.7, Fat 16.6, SaturatedFat 5, Cholesterol 183.9, Sodium 1090.7, Carbohydrate 13.1, Fiber 2.9, Sugar 5.5, Protein 26.3
SPANISH GARLIC SHRIMP
This recipe from Gourmet Magazine is an example of what one can expect to be served at a Spanish tapas bar. They are very quick to prepare and can be made up to one day in advance, keeping in mind that they should be brought to room temperature before serving. I only use 1/2 teaspoon of red pepper flakes but you can use a whole teaspoon if you like your food spicy.
Provided by Irmgard
Categories Spanish
Time 15m
Yield 26-32 shrimp
Number Of Ingredients 10
Steps:
- In a large, heavy skillet set over moderately high heat, heat the oil until it is hot.
- Add the garlic and cook, stirring, until it is pale golden.
- Add the red pepper flakes and the shrimp and cook the mixture, stirring, for 1 minute, or until the shrimp are pink and just firm to the touch.
- Sprinkle the shrimp with paprika and cook the mixture, stirring, for 30 seconds.
- Add the sherry, boil the mixture for 30 seconds, and sprinkle with parsley.
- Season the mixture with lemon juice, salt and pepper to taste, and transfer it to a serving bowl.
- Serve at room temperature.
SPANISH-STYLE GARLIC PRAWNS (SHRIMP)
This is from a supplement that came with Good Food Magazine a few months ago. I haven't tried it yet, but it looks pretty good.
Provided by CulinaryQueen
Categories Spicy
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Crumble the saffron threads into the sherry and set aside until ready to use.
- Heat the oil in a non-stick fry pan, add the sliced pepper and fry for 3-5 minutes.
- Stir in the garlic and chili and fry for 1-2 minutes until the garlic turns golden.
- Add the tomatoes, prawns and sherry mixture to the pan.
- Stir-fry for 3-4 minutes until the prawns are pink and firm.
- Sprinkle with parsley and season with pepper.
- Serve over rice.
Nutrition Facts : Calories 424.3, Fat 6.5, SaturatedFat 0.9, Cholesterol 126, Sodium 597.4, Carbohydrate 31.5, Fiber 4.9, Sugar 9.3, Protein 18.3
SPANISH TIGER PRAWNS (SHRIMPS)
I regularly cook these for dinner parties and they remain a firm favourite. I have had to teach numerous friends the recipe and have had the dish cooked for me many times on return invitations. It is important that the prawns are raw, with the heads on, as this is where much of the flavour comes from. Fresh are better, but frozen tiger prawns make a perfectly satisfactory alternative if necessary. Birds-eye chillies are very small, but very hot. During marinading, a small amount of this heat is transferred to the oil and sherry. Be careful not to bite into one of these chilles, though - you will find yourself stuffing your mouth full of bread to numb the burn! I normally serve the dish as a starter, in the pan in the centre of the table and accompanied with lots of fresh French bread for dunking. Wonderfully tasty and typically Spanish.
Provided by Snowbunny Andorra
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1161.8, Fat 69.2, SaturatedFat 9.8, Cholesterol 380, Sodium 391.3, Carbohydrate 15, Fiber 0.8, Sugar 3.1, Protein 51.4
SPANISH SHRIMP
I don't really know what makes a dish Spanish. But I do know this is good eating! Serve as a main dish or as an appetizer.
Provided by GinnyP
Categories Spanish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 248, Fat 15.4, SaturatedFat 2.1, Cholesterol 214.9, Sodium 968.3, Carbohydrate 3, Fiber 0.3, Sugar 0.1, Protein 23.6
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