Gambas al Ajillo- Spanish Tapa – Garlic Prawns

 

This is one of our favourites.  Especially when it is made with fresh caught local Spot Prawns.  Rather than serve it as a “Tapa”  or an appetizer portion I serve it as a main course.  With lots of homemade French Baguette to sop up all the wonderful garlic sauce.

 Spanish Tapa – Garlic Shrimp
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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
salt
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.

Goes great with a nice dry white wine, dry sherry, or Martini .  Note:  Use more chicken broth and lemon juice if you like more sauce to dip the bread into.

3 Comments Add yours

  1. Barbara says:

    Oh my yes! You have to have French bread at the ready to dip in that flavorful sauce! Super recipe!

  2. You beat me to it Ann! I had pulled out a recipe for garlic and herb prawns just this morning- they looked SO good at the fish monger's yesterday! Great postxoxo Pattie

  3. Linda says:

    I am now drooling Ann…literally drooling!Wow!

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