Recipe
for :
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Tapas: Gambas al Ajillo - Garlic Prawns
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This
recipe has been reproduced with the kind permission
of Proper-Spanish-Tapas.com
The
site is the work of Steve and Carole who have retired
to the good life in Spain and are passionate about their
tapas.
There
is a whole lot more to find out about Tapas on the web
site as well as more information about Spanish food.
Want to know about Sapnish sherry? Have a look at the
web site: Proper-Spanish-Tapas.com
Another
example of how the simplest of tapas can be so tasty.
Don’t use pre-cooked or frozen prawns for this
dish, you need decent-sized fresh ones.
Ingredients
1
kg (2 lb) fresh prawns (shrimp)
6 or 8 cloves garlic, finely chopped
olive oil, for cooking
Method
- Pre-heat
the oven to 250°C (500°F, gas 9).
- You
can leave the heads on the prawns or take them off,
it’s up to you, but do peel them and leave the tails
on. Carefully pull out the vein, starting at the head
end.
- Take
four individual ovenproof dishes and put about 1 cm
(½ inch) of oil in each one.
- Divide
the chopped garlic beween them also and put them in
the oven for 10 minutes or until they’re sizzling
hot.
- Remove
from the oven and divvy up the prawns into the four
pots.
- Put
back into the oven for another 5 minutes or so until
the prawns are nicely pink and cooked.
- Serve
immediately, straight from the oven, while they’re
still sizzling.
-
Don’t forget to mop up all that hot, garlicky oil
with some fresh bread!
Serves
4
Proper
Spanish Tapas
www.proper-spanish-tapas.com
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