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Prawns in Garlic Sauce

This recipe comes from The Epicurean Table which is run by Patricia Conant Webb.

Now living in Spain, Patricia describes her love of good food and cooking as follows:

"My culinary style is influenced by my travelling lifestyle and epicurious approach to foods of my host countries when I lived or travelled to them. I lean most heavily toward the Mediterranean cuisine, Belgian and in general European ways with food.

My deep appreciation for Near and Middle Eastern foods stems from having spent much time and research in such countries.

Over 30 years ago, and unbeknownst to me at the time, I began my quest to quench my epicurious palate. Curious about flavours, food, possibilities and influenced by my travels, I Iistened to my palate, experimented, and created my recipes. Out of a collection of barely legible notes developed a database which has grown into a book. This web site was created to share with whomever passes by, samplings of those recipes created at the Villa".

Patricia has kindly given permission for some of her recipes to be reproduced on Hub-UK but if you want to see more as well as read some of her informative articles you will need to have a look at the web site <click here>

This dish is a favourite Spanish tapa. If you love the simplicity of prawns sautéed and love garlic, then this is the dish for you! This can be a main dish, accompaniment to a mainly vegetable dinner or appetiser depending on proportions.


20 to 24 large prawns (US = large shrimp)
2 chilli peppers
100 mls. olive oil
1 T. bread crumbs
2 - 3 cloves of garlic

  • Clean the prawns. Remove the heads, carefully peel away the shell, leaving the tails intact. De-vein, dry and set aside.
  • Heat the oil to smoking. Lower the heat slightly and place one halved garlic clove and the chili pepper in the oil. Sauté until the garlic is golden.
  • Mince the rest of the garlic and set aside.
  • Remove and discard the garlic along with the chilli pepper.
  • Drop in the prawns and the bread crumbs and toss with a spoon for a minute or two. (Two minutes if using King Prawn.)
  • Add the minced garlic, stir well, lid and remove from heat.
  • Allow to set for a minute or two before serving. Prawns should be just tender, slightly crunchy. If cooked too long, they will be tough and difficult to digest.

As an appetizer variation:

  • The shrimp can be allowed to cool to warm.
  • Add a little lemon juice, salt and pepper, stirred into the oil, then spooned over a bed of mixed lettuce to which you have added hearts of palm, asparagus and chopped fresh coriander (or parsley).
  • Sprinkle over a little ground almond and serve immediately. Lettuce and ingredients may be cool but not refrigerator cold.


Halve the recipe when using as an accompaniment or appetiser for two!

Serves 4

Patricia Conant Webb

<click here>

All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author.
The Epicurean Table © 1999-2002 Patricia Conant Webb