Tapas Style Spanish Prawns Recipes

SPANISH PRAWNS

Spanish Prawns image

This recipe for Spanish Prawns is so simple and is perfect as a starter for your dinner party. Serve up with some buttered crusty bread to soak up the juices.

Provided by Gav

Time 15m

Number Of Ingredients 7

Ingredients

180g Jumbo King Prawns (or shrimp) (fresh or frozen)
4 cloves of garlic
1 red chilli
1 tbsp fresh parsley (finely chopped)
80ml Extra Virgin Olive Oil (preferably Spanish)
1/2 tsp paprika
Juice of 1/2 lime

Steps:

First, prepare the prawns. If they are fresh you will need to remove the hard bits like the head and outer shell (maybe retaining the tail) and strip out any black lines on the underside. If they are frozen they are probably prepared and you will just need to defrost them.
To defrost the prawns place them in lukewarm water for a few minutes before sieving them and patting them dry with kitchen paper. Make sure any excess water is removed.
Chop the garlic, the red pepper and the parsley.
Heat the oil in a pan and add the garlic, red pepper and paprika and cook for about 2 minutes.
Then add the prawns and cook for 3-4 minutes on each side (for uncooked raw prawns. If they are cooked prawns then you only need to cook for 2 minutes on each side). After cooking the first side, add the parsley and the lime juice.

Nutrition Facts : Calories 798 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 240 milligrams cholesterol, Fat 56 grams fat, Fiber 4 grams fiber, Protein 39 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1925 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 39 grams unsaturated fat

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

Ingredients

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

TAPAS-STYLE SPANISH PRAWNS.

Tapas-Style Spanish Prawns. image

A simple but tasty dish that combines prawns and chorizo sausage. The addition of smoked paprika and fresh lemon zest really add some zing to this meal.

Provided by Pietro

Categories European

Time 26m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 chorizo sausage, thinly sliced
2 red onions, thinly sliced
4 garlic cloves, thinly sliced
1 teaspoon smoked paprika
500 g raw peeled prawns, deveined, tails intact
400 g chopped tomatoes
1/3 cup sweet red pepper strips
2 teaspoons finely grated lemon rind
salt and pepper
1/2 cup chopped parsley
extra chopped fresh parsley leaves, to garnish
lemon wedge, to serve

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.

Nutrition Facts : Calories 306.7, Fat 16.6, SaturatedFat 5, Cholesterol 183.9, Sodium 1090.7, Carbohydrate 13.1, Fiber 2.9, Sugar 5.5, Protein 26.3

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

Ingredients

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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