Today's dish is a real scandal. These garlic prawns , traditional to the point of being too much, have earned their popularity. As well as being delicious, they are prepared in the blink of an eye. A delicious tapa, perfect for any weekend or even as an appetizer for a celebratory lunch or dinner.
The secret of this recipe is in the quality of the ingredients. You can start with fresh prawns (that's what we did), but if your budget doesn't allow it, you can also get a very good result with quality frozen prawns. A good extra virgin olive oil, quality garlic and the spicy touch of cayenne pepper will make the prawns juicy and with a sauce that you'll want to eat by the spoonful.
Ingredients (for 2 people)
- 400 g fresh shrimp (or small prawn)
- 6 cloves of garlic
- 2 cayenne peppers (optional)
- 20 ml white wine (optional)
- 70-80 ml extra virgin olive oil
- Salt
De Buyer non-stick frying pan with beech handle , Pallarès spoon and fork and Opinel knife
Preparation
- We clean the shrimp, removing the heads, shells and tails (which we save to make, for example, a seafood broth).
- Soak the prawns in a bowl with plenty of cold water and white wine for two hours. If the kitchen temperature is high, store them in the fridge.
- Peel the garlic cloves and, using a sharp knife , slice them.
- Heat the oil in a non-stick frying pan and add the sliced garlic and cayenne peppers. Brown over medium heat. Be careful with the oil temperature because if you overcook it you will have to start over again. Garlic becomes bitter when it browns too much.
- We drain the prawns and add them to the pan along with a couple of tablespoons of the soaking liquid.
- We shake the pan so that the shrimp release their juices and a thick sauce is formed.
- As soon as the prawns change colour (about two minutes), remove the pan from the heat, sprinkle with salt flakes and fresh parsley and serve immediately.
De Buyer non-stick frying pan with beech handle , Opinel knife and Revol porcelain plate from the Caractère collection
Comments
Julia said:
Hoy por fin he hecho la receta de gambas al ajillo. Muy rica y un pelín diferente.Queria comentaros que estoy suscrita a vuestro blog hace tiempo varios años . Últimamente hice un pedido de Laura Ashley, para una amiga. Me gustaría tener vuestro ebook de recetas.Un saludo y muchas gracias.
José said:
En el punto 5 pone que se echen dos cucharadas del líquido… ¿no es peligroso echar agua en aceite caliente?.