Sizzling Spanish Garlic Prawns Tapas Style Recipes

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SPANISH GARLIC PRAWNS RECIPE (GAMBAS AL AJILLO)



Spanish Garlic Prawns Recipe (Gambas al Ajillo) image

Spanish Garlic Prawns Recipe (Gambas al Ajillo) is a Spanish dish that is mixed with prawn, olive oil, garlic, and paprika. It is garnished with parsley.

Provided by Saif Al Deen Odeh

Categories     Main

Time 1h10m

Number Of Ingredients 7

500 grams of prawns (OR Shrimp if you don't have prawn)
1 teaspoon of spanish paprika
1/2 cup of extra virgin olive oil
8 cloves of garlic
2 tablespoon of chopped parsley
salt and black pepper for taste
half slice of lemon

Steps:

  • Add an olive oil. Wait till it turns hot
  • Once it is hot, add garlic and let it cook up to one minute or until it turns light brown
  • Add the prawns in the pan, and cook for 30 seconds in each side or until it turns light pink. DO NOT overcooked the prawn
  • Add paprika, lemon, salt and black pepper in the pan. Sir it quickly for less than 10 seconds, and turn off the heat. Add parsley for garnish.

Nutrition Facts : Calories 350 kcal, Carbohydrate 6 g, Protein 20 g, Fat 25 g, SaturatedFat 3 g, Cholesterol 130 mg, Sodium 270 mg, Fiber 2 g, ServingSize 1 serving

SIZZLING SPANISH GARLIC PRAWNS - TAPAS STYLE



Sizzling Spanish Garlic Prawns - Tapas Style image

Sizzling Spanish seafood, perfect for a summer's evening or a tapas party. This simple, baked dish is one of our favourites, great with a glass of ice-cold Fino. You can serve these in the middle of the table - in a large, attractive earthenware dish or in individual bowls. Provide plenty of paper napkins for fingers and faces!! Or, finger bowls with iced lemon water would be a nice idea. Tactile food at its best!

Provided by French Tart

Categories     Lunch/Snacks

Time 13m

Yield 6 serving(s)

Number Of Ingredients 6

900 g raw king prawns, peeled and butterflied
3 tablespoons parsley, chopped
1 teaspoon chili flakes (smoked paprika) or 1 -2 teaspoon pimentos (smoked paprika)
4 tablespoons olive oil
4 -6 garlic cloves, thinly sliced
4 -6 tablespoons dry sherry, fino is good

Steps:

  • Heat the oven to 220C/fan 200C/gas 7.
  • Preparing prawns:To butterfly the prawns simply slit the prawns lengthways but don't go all the way through and remove the vein.
  • Divide the prawns, garlic, chilli or pimenton, sherry and olive oil between 6 small ovenproof dishes or use 1 large one.
  • Cook for 8 - 12 minutes, depending on the size of the dish or dishes, or until pink and sizzling.
  • Sprinkle with the parsley and serve with crusty bread & lemon wedges.

Nutrition Facts : Calories 199.2, Fat 10.6, SaturatedFat 1.4, Cholesterol 189, Sodium 858.5, Carbohydrate 2.6, Fiber 0.3, Sugar 0.1, Protein 20.7

SPANISH GARLIC PRAWNS



Spanish garlic prawns image

These "Gambas al ajilo" are great served as part of a tapas selection. Serve with crusty bread to mop up the juices.

Provided by Rebecca Simpson-Hargreaves

Categories     Starters & nibbles

Yield Serves 6

Number Of Ingredients 6

4 tbsp extra virgin olive oil
3 garlic cloves, chopped
2 chillies (hot or mild, to taste), deseeded, chopped
1 tbsp smoked paprika (or if not available, standard paprika)
½ onion, finely chopped
300g/10½oz bag cooked, frozen peeled prawns, defrosted, (or use raw king prawns, peeled and de-veined)

Steps:

  • Heat the oil over a gentle heat and add the garlic, chillies, paprika and onion. Cook until the onion is soft, without any colour.
  • Add the prawns to the pan, and increase the heat slightly. Cook for 5-10 minutes (If you are using raw prawns, add to the pan and cook until the prawns have turned dark pink ).
  • Serve with crusty bread to mop up the flavoursome juices.

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)



Spanish Garlic Shrimp (Gambas al Ajillo) image

Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.

Provided by Chef John

Categories     Appetizers and Snacks     Tapas

Time 20m

Yield 4

Number Of Ingredients 7

4 cloves garlic
1 pound frozen large shrimp (21-25 count) - thawed, peeled, and deveined
kosher salt to taste
1 teaspoon hot smoked paprika
¼ cup extra-virgin olive oil
2 tablespoons dry sherry
1 tablespoon chopped Italian flat-leaf parsley

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.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 2.5 g, Cholesterol 172.6 mg, Fat 15.1 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 344.3 mg, Sugar 0.1 g

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