Gordon's Garlic Prawns Recipe
Gordon: "Of Catalan origin, this simple tapas dish is now served all over Spain. Use very fresh prawns to ensure a sweet, succulent result. Eat them with your fingers and don't forget to provide a bowl for the empty prawn shells and individual bowls of lemon water for rinsing sticky fingers."
- 600g large raw prawns
- 4 tbsp olive oil
- 5-6 garlic cloves, peeled and thinly sliced
- 2 dried red chillies, finely chopped
- Sea salt and black pepper
- A few flat-leaf parsley leaves, chopped
- Lemon wedges
1. Either leave the prawns in their shells, or if you prefer, remove the heads, peel and devein, leaving the tails intact.
2. Heat the olive oil in a large frying pan. Add the garlic, dried chillies and a pinch each of salt and pepper. Fry over a medium-low heat for about a minute until the garlic begins to colour very slightly. Immediately tip the prawns into the pan, increase the heat and fry for about 1½ minutes on each side until bright red and opaque.
3. Arrange the prawns on a warm platter or individual plates, drizzle over the garlic-infused oil from the pan and sprinkle with a little chopped parsley. Serve immediately, with lemon wedges. Accompany with plenty of crusty bread.
© Gordon Ramsay