Spanish Garlic Prawn Tapa Recipe (Gambas al Ajillo)

In Grenoble it is a bit difficult to find raw prawns, they are always sold already cooked. In addition, if you find them raw, they are very expensive. However, there is a chain of frozen food, which has a good reputation for selling quality products, where you can buy raw prawns at a very acceptable price. And it is true, if the prawns are thawed carefully, they have a very good taste. This is where I usually buy my box of raw frozen prawns whenever I need them to prepare something such as a paella or this recipe for garlic prawns.

What is important to get perfect prawns is to thaw them in the refrigerator the day before in a container that allows them not to be in contact with water as it melts. I use for this purpose a silicone mold which has a bottom with holes, but a bowl with a strainer comes also in handy. Finally, do not forget to remove the “black thread” shrimp not eat them “dirty”.

Spanish Garlic Prawn Tapa Recipe (Gambas al Ajillo)

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Serves: 4 Time: 15 m Difficulty: Easy

Ingredients

• 250 g of peeled raw prawns
• 10 garlic cloves, peeled and sliced
• 2-3 cayenne peppers, halved
• 100 ml of olive oil
• salt
• Parsley, finely chopped

Directions

1. Salt the prawns.
2. In a skillet about 23-24 cm diameter, heat the olive oil over medium heat.
3. When the oil is hot, add garlic and cayenne pepper.
4. When the garlic becomes to golden, add the prawns.
5. Sauté for about a minute on each side.
6. Sprinkle with parsley ans stir a little.
7. Remove from heat and serve immediately on a clay pot.

Hints, Tips, and Tricks

• Do not forget to serve with white bread to dip in.
• You can use other hot peppers than cayenne.
• Vary the amount of hot pepper to taste. I use two Cayenne peppers depending on their size, for a not too hot dish, more than three, if I feel hotter.
• Do not use very small or very thin prawns.
• If you use frozen prawns, thaw them at least one day in the refrigerator and dry well. It is preferable to thaw in a sieve inside a bowl or other container in which the water is not in contact with the prawns.
• Use only raw prawns, precooked prawns will be a little dry in this recipe. Ideally we only need to color them in the garlic oil.
• Do not throw the prawn shells, use them to prepare a fish stock.
• To remove the black thread ( the bowel), pull it out with tweezers.
• Make a longitudinal cut for a nice presentation.

 

Categories: marisco ^[1] recipe ^[2]

Tags: ajo ^[3] gambas ^[4]