Prawn tapas

    Prawn tapas

    (63)
    33saves
    35min


    60 people made this

    About this recipe: Rich, delicious prawns that make a perfect addition to your tapas spread. Prawns are sauteed in olive oil then served with a garlic, wine and lemon sauce.

    Ingredients
    Serves: 4 

    • 250ml olive oil
    • 900g large prawns - peeled and deveined
    • 125g plain flour
    • 360ml dry white wine
    • 1 tablespoon Worcestershire sauce
    • 5 cloves garlic, minced
    • 5 tablespoons fresh lemon juice
    • 125ml chicken stock
    • 110g butter, diced
    • salt and pepper to taste
    • 2 tablespoons chopped fresh parsley

    Method
    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. In a deep frying pan, heat the olive oil over medium-high heat. Lightly coat the prawns in flour. In batches, saute prawns in oil until golden brown; each batch should take approximately 2 minutes. Drain on kitchen paper.
    2. Discard oil and add the wine, Worcestershire sauce, garlic, lemon juice and chicken stock to the frying pan. Cook over high heat until liquid has reduced by half (approximately 5 minutes). Stir in butter and season with salt and pepper to taste. Lower heat to medium, add prawns and cook for 1 minute (until prawns are heated). Sprinkle with parsley before serving.
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    Reviews & ratings
    Average global rating:
    (63)

    Reviews in English (63)

    by
    58

    I made this twice. The first time I followed the recipe exactly and it was very good. The second time, I didn't flour the shrimp and I thought it was even better. Thanks for sharing your wonderful recipe.  -  30 Aug 2003  (Review from Allrecipes US | Canada)

    by
    38

    This recipe is delicious!! For those that said the flour made it gooey - next time don't use so much flour. Just barely coat the shrimp and shake off excess. Nummy!!  -  18 Apr 2003  (Review from Allrecipes US | Canada)

    by
    31

    My husband and I thought this recipe was great! However, next time, we will not add the floured shrimp back into the sauce but rather pour the sauce mixture overthe floured shrimp just before serving to prevent the shrimp becoming gluggy  -  22 Jan 2008  (Review from Allrecipes US | Canada)

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