Sautéed Giant Prawns With Garlic And Chilli Recipes

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FLAMING GARLIC AND WHISKY GAMBAS! (KING PRAWNS - GIANT SHRIMP)



Flaming Garlic and Whisky Gambas! (King Prawns - Giant Shrimp) image

French, Spanish and Scottish fusion cooking at its best! Take large gambas (king prawns or giant shrimp) and sauté them in garlic butter.....then add a generous slug of Scotch whisky - set them alight - flambé them for a minute or so...........serve them hot with crusty bread to mop up all the sinful garlic butter and whisky juices - maybe with a salad of mixed baby leaves! Sublime...........divine decadence on a platter! I like these - can you tell??! Allow 2 to 3 per person for a starter and about 4 to 5 per person for a main course, when served with accompaniments. Tactile eating - so provide plenty of napkins or finger bowls!

Provided by French Tart

Categories     Lunch/Snacks

Time 13m

Yield 3-4 serving(s)

Number Of Ingredients 8

12 raw gambas prawns, shrimp, shell on
4 large garlic cloves, peeled and finely minced
4 ounces butter
2 -4 tablespoons Scotch whisky, to taste
salt
pepper
parsley, finely chopped for garnish
lemon wedge (to garnish)

Steps:

  • Melt the butter over a gentle heat in a large frying pan and then add the minced garlic. Sauté the garlic for about 1 minute.
  • Add the gambas and turn up the heat - sauté them for about 3- 5 minutes, turning them constantly until they are a vivid pink.
  • Add the whisky and heat for about 15 seconds: VERY CAREFULLY set the whisky alight and shake the pan around - please be VERY careful!
  • As soon as the flames have died down, serve the hot gambas with the garlic and whisky butter, scattering the chopped parsley on top of them. Season lightly with salt and pepper or allow the diners to season them themselves.
  • Allow about 2 to 3 per head for a starter and about 4 to 5 per head for a main meal.
  • Serve with a lemon wedge, crusty bread, assorted salads, rice or pasta.

SAUTéED GIANT PRAWNS WITH GARLIC AND CHILLI



Sautéed giant prawns with garlic and chilli image

Succulent prawns, fragrant garlic and warming chilli make this dish a quick and easy classic, perfect for any occasion.

Provided by Antonio Carluccio

Categories     Main course

Yield Serves 4

Number Of Ingredients 9

100ml/3½fl oz olive oil
16 fresh giant prawns, peeled, heads intact
1 lemon, juice only
3 garlic cloves, thinly sliced
1 red chilli, finely chopped
2 tbsp olive oil
2 garlic cloves, finely chopped
250g/9oz fine green beans, blanched for 3 minutes
2 tbsp finely chopped fresh mint

Steps:

  • Heat the oil in a large frying pan until just sizzling. Increase the heat, add the prawns and fry until cooked through (about 3 minutes). Add the lemon juice, garlic and chilli and stir to combine. Remove from the heat and set aside.
  • For the salad, heat the oil in a medium pan and add the garlic, frying for 1-2 minutes until lightly coloured. Add the blanched beans and stir to combine.
  • To serve, add the prawns, a portion of the sauce and salad to individual bowls. Remove the heads from the prawns and squeeze all the wonderful juices into the sauce.

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