Last spring I froze a number of containers of our local spotted prawns. Beheaded but tails left on and frozen in water. This is the best way to freeze prawns or shrimp if you want them to retain their fresh caught flavour and texture.
I still had two containers of local spotted prawns in the freezer. Perfect for when I haven’t made any plans for dinner. I called Moe yesterday from work and had him pull one of them out of the freezer. They didn’t take long to defrost when run under water and they only took a couple of minutes to cook.
Making a slight adjustment to my standard Spanish Tapa – Garlic shrimp recipe I sauted the prawns with lots of garlic in olive oil seasoned with red hot pepper flakes, added about a quarter cup of chicken broth, 3 tablespoons butter and fresh chopped parsley and served them over spaghetti. Another quick and simple dinner.
Spanish Tapa – Garlic Shrimp
6 Tablespoons olive oil
4 cloves of garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 pound medium or large shrimp, peeled and deveined
2 tablespoons of chicken broth
2 tablespoons lemon juice
2 Tablespoons minced parsley
Italian or French Bread cut into cubes
Heat the oil, garlic and red pepper flakes in a large, shallow pan. When the garlic just begins to turn golden, add the shrimp and cook over high heat for about 3 minutes, stirring constantly. Add the broth
and lemon juice.
If serving in the living room, pour into a large earthenware bowl and sprinkle with salt and parsley. Serve immediately.
Note: Use more chicken broth and lemon juice if you like more sauce to dip the bread into.