seafood - prawns, garlic, sauce
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives or other works.
Prawns in Garlic Sauce
a favourite Spanish tapa
If you love the simplicity of prawns sautéed and love garlic, then this is the dish for you! This can be a main dish, accompaniment to a mainly
vegetable dinner or appetiser depending on proportions.
serves 2 as a main or 4 as an accompaniment or appetiser
20 to 24 large prawns
(US=large shrimp)
2 chilli peppers
100 mls. olive oil
1 T. bread crumbs
2-3 cloves of garlic
salt
Clean the prawns. Remove the heads, carefully peel away the shell, leaving the tails intact. De-vein,
dry and set aside.
Heat the oil to smoking. Lower the heat slightly and place one halved garlic clove and the chili pepper
in the oil. Sauté until the garlic is golden. Mince the rest of the garlic and set aside. Remove and
discard the garlic along with the chilli pepper.
Drop in the prawns and the bread crumbs and toss with a spoon for a minute or two. (Two minutes if using King Prawn.) Add the minced garlic, stir well, lid and remove from heat.
Allow to set for a minute or two before serving. Prawns should be just tender,
slightly crunchy. If cooked too long, they will be tough and difficult to digest.
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As an appetizer variation, the shrimp can be allowed to cool to warm, a little lemon juice, salt and pepper, stirred into the oil, then
spooned over a bed of mixed lettuce to which you have added hearts of palm, asparagus chopped fresh coriander (or parsley).
Sprinkle over a little ground almond and serve immediately. Lettuce and ingredients may be cool but not refrigerator cold.
note: Halve the recipe when using as an accompaniment or appetiser for two!
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added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant