There are many different ways of preparing prawns with garlic in Spain - this recipe comes from our friend Esperanza and uses shell-on prawns. It makes a really easy but impressive dish either for a starter or a main course. Ideal for preparation and serving in a terracotta 'cazuela' or a small paella pan - both available from Paella Plus.
Ingredients
shell-on prawns (grey uncooked prawns are best but the pink cooked ones also work fine. Tiger prawns also work well)
parsley
lemon
white wine
salt
olive oil
butter
garlic
Tip: Put half a dozen peeled cloves of garlic into a quantity of olive oil and blend together using hand blender/processor - this gives a good strong flavour without bits of garlic in the dish. Any unused garlic oil will keep well in the fridge for later use
Method
Rinse the prawns
Heat the garlicky olive oil in the cazuela or pan (or put in several chopped cloves of garlic with 2 or 3 tbsp olive oil)
Add the prawns and sizzle on quite a high heat (if using raw prawns note that they go pink when cooked - it's very quick!)
Throw in some chopped parsley, then a knob of butter
Sprinkle a little salt - keep sizzling!
Sprinkle in a little white wine (not too much)
Serve immediately with parsley, lemon wedges and crusty bread for dipping into the delicious juices left in the bottom of the dish.
(n.b. cooking this dish takes only 3-5 minutes from start to finish)
(don't forget the paper napkins and/or finger bowls after this dish!)
