Gambas Al Ajillo (Garlic Prawns)

Looking for a different way of cooking prawns. Something easy and done in minutes. This is it.

It can be served over pasta or as tapas or appetizer. I served mine with a savory millet & blanched french beans.

Ingredients: serves 2

250g shelled tiger prawns (size 26-30)

1/2 teaspoon salt

1/2 teaspoon paprika

2 tablespoon olive oil

4 cloves garlic, sliced

2 tablespoon liquer or sherry

1 teaspoon dried oregano

2 tablespoon chopped English parsley


  • Make sure prawns are drained of liquids and fairly dry. Season with the salt & paprika.
  • Heat olive oil in pan and lightly fry the garlic till it turns golden.
  • Add the prawns and fry till they change colour (orange when cooked) or when they curl & plump up.
  • Add the liquer and oregano. Mix the prawns well in this and cook till the liquer has almost evaporated.
  • Turn off the heat, throw in the parsley, give it a stir and plate.
  • Served with savory millet & blanched beans.



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