Garlic prawns are one of the most well-known tapas recipes in traditional Spanish cuisine. A simple, quick, and tasty cover that is very easy to prepare.
Although I’ve seen garlic prawns prepared in a variety of ways, each teacher has their own cookbook, this is one of the simplest dishes in the Spanish cookbook. It is usually associated with good bread dipped in oil flavored with seafood and garlic. A sliver of bread topped with prawns and garlic can be a delectable tapa.
It is usually served with the shrimp already peeled, though in Spain it is served with the shrimp’s head. You get more flavor this way, but it’s a little more uncomfortable to eat. Tapas are commonly served as an aperitif or as a main course in bars and restaurants.
A good extra virgin olive oil, well-browned garlic, and a spicy and crunchy touch will make the prawn juicy and create a great flavor combination in the same dish.
If you can’t find prawns, they can be made with prawns or prawns. Which are far superior to those tasteless miniature rice prawns. The white prawn, on the other hand, is unrivaled in terms of flavor. The best prawns in Spain can be found in Huelva, but they are expensive, costing around € 120 per kilo.
I hope you are encouraged by this recipe, which always wins at home and, in addition to being ready in 10 minutes, serves as a foundation for other recipes. I recommend this spaghetti with prawns or the combination a la Gallega, prawns, and octopus with garlic. You will inform me.
- 1 kg. frozen or fresh shrimp
- 20 garlic cloves
- 2 dried chillies (cayenne peppers also work)
- Extra virgin olive oil (about 20 tablespoons)
- Salt and freshly ground black pepper (to taste)
- Optional (not valid for purists of this recipe) 1 splash of white wine or even a touch of Sherry vinegar. And if you want to decorate a little chopped fresh parsley.
Cleaning the prawns:
- As previously stated, we have two options: fresh or frozen prawn. We remove the head and tail of fresh prawns. If they are already peeled, you can skip this step.
- We washed the prawns in a bowl to remove any impurities. We use a cotton cloth or absorbent paper to dry.If the shrimp are frozen, it is best to place them in the fridge the day before and gradually thaw them. We use a strainer in a bowl or any other container where the water can drain without coming into contact with the prawns.
- The next day, we drain the water well. We dry them as if they were new.
- In either case, we remove the intestine and season to taste with salt. We made a reservation.
Garlic prawn preparation:
- Put the extra virgin olive oil and the chillies in a casserole (clay if you have it, but one of the ones you have at home).
Peel and thinly slice the garlic cloves.
- We heat and brown the rolled garlic cloves, allowing them to brown because we don't want them to taste burnt.
- A trick is to remove the garlic (almost chips) and continue with the recipe; they will be incorporated at the end. As a result, we get the garlic at its point, which has been hydrated with some of the broth released by the shrimp. The garlic prawns are to die for.
- We add the prawns that have been previously drained in the oil. We increase the heat and season to taste. Do not be alarmed if the oil changes color in a minute; the shrimp releases its broth and, as the temperature rises, emulsifiers.
- Combine the chilies and garlic in a mixing bowl. We combine flavors by stirring them together. We serve the prawns as soon as they reach the proper cooking temperature, are juicy, and have that delicious spicy point. Avoid getting burned because the oil is almost boiling. Serve with fresh bread and a glass of cool white wine to appreciate kitchens.
- I think the spicy goes well with the recipe, but if you don't like it, don't use it. The garlic itself has a spicy flavor. And if you like it but can't stand it too much, try varying the amount; with a chilli, it will get to you. Cayenne peppers have a mild spicy flavor, or as they say in Mexico, a spicy rich flavor.
- If the seafood is fresh, it must be extremely fresh. The prawns are delicate and quickly lose their freshness and quality. Don't throw away the shells from the tail and head of the prawns; they can be used to make a fantastic fish and shellfish stock.
- If you want to keep the recipe as pure as possible, we must remove the intestine (the black thread that is in the center of the shrimp). We must remove it by using a toothpick or the tip of a knife to assist us. We prick the visible end of the intestine with a toothpick and pull it. It should come out whole, as if it were a thread, without requiring the shrimp to be opened. It's a fantastic job; I'll leave the decision to you.
- Excess water is detrimental to this recipe; however, if the prawns provide more water than this lid requires, you may load the recipe. But don't worry, it's a very simple recipe that will turn out perfectly if you follow all of my instructions. If you leave the garlic cloves on the heat for too long before adding the prawns, they will burn.
- This is the traditional method, though this recipe can also be found with prawns or prawn tails. The cooking times will vary very little, but you must keep that in mind; it is also delicious. If you make them in an iron casserole, serve them in an earthenware casserole, as tradition dictates.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 626Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 945mgSodium 713mgCarbohydrates 16gFiber 1gSugar 3gProtein 123g