Best Sizzling Spanish Garlic Prawns Tapas Style Recipes

GAMBAS AL AJILLO (SPANISH GARLIC SHRIMP)

Steps:

• Peel the shrimp completely, without the shells and heads, and season lightly with a pinch of salt. Soak in chilled water for 10 minutes.
• Remove the shrimp from the water and set them aside. Meanwhile, peel the garlic and cut it into thin slices.
• In the skillet, set to medium heat, add half of the olive oil, and once hot add the finely chopped onion. Cook the onion until golden, then add the sliced garlic. Cook for around 3-4 minutes or until the garlic starts to golden slightly.
• Add the remaining oil and give it a minute to heat up. Add all of the shrimp and cook for around 3 minutes on each side or until golden.
• Once you flip the shrimp, add the sherry and a little lemon zest and stir occasionally to allow the shrimp to collect with the garlic and spices.
• Add the chili, and toasted paprika, and stir through. Cook for another minute.
• Once everything has slightly browned, remove from the heat and sprinkle with some fresh parsley.
• To serve:
• Either serve in small clay pots or just serve the skillet on a wooden chopping board. Always serve this dish with a mountain of fresh bread!

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)

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.

GAMBAS AL AJILLO (SPANISH GARLIC SHRIMP RECIPE)

Steps:

• Pat the shrimp dry and season with kosher salt. Set aside for now.
• Heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add the garlic and red pepper flakes. Cook over medium heat up to 60 seconds or until the garlic gains some color (be careful not to burn it).
• Add the shrimp and paprika. Cook briefly, tossing regularly, and watching that the flesh turns opaque with a pearly pink color (about 3 minutes or so; this will depend on the size of the shrimp). Remove the pan from the heat.
• Stir in sherry, lemon juice and parsley.
• Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.

TAPAS-STYLE SPANISH PRAWNS.

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.

SIZZLING GARLIC SHRIMP

Steps:

• Divide oil, garlic, red-pepper flakes, and salt evenly among 4 earthenware or ceramic flame-proof crocks.
• One at a time or all at once, heat crocks over high heat until oil sizzles, 1 to 1 1/2 minutes. Add 12 shrimp to each crock, and cook just until pink, about 2 minutes. Immediately remove crocks from heat, sprinkle shrimp with parsley, and serve them still sizzling.