Gambas al ajillo (garlic prawns)

Gambas al ajillo (garlic prawns)


4 people made this

About this recipe: I've tried loads of different versions made of this dish but none compare to my dad's recipe! Serve with a little bread for mopping up the juices.

kylsea -, Gibraltar

Serves: 6 

  • 1kg raw king prawns, peeled and heads removed
  • 200ml to 300ml white wine
  • 2 to 3 tablespoons olive oil
  • 2 bulbs garlic, peeled
  • 1 teaspoon crushed chillies
  • Tabasco® sauce, to taste
  • salt. to taste

Prep:40min  ›  Cook:45min  ›  Ready in:1hr25min 

  1. Combine the prawn heads together with enough wine to cover, about 200ml to 300ml. Bring to the boil then reduce the heat to low and allow to cook for a further 8 to 10 minutes.
  2. Warm the oil in a frying pan over a medium low heat then add the garlic and cook until tender, about 12 to 15 minutes. Add the peeled prawns and cook until an even pink colour.
  3. Pass the wine (which has been boiling with prawn heads) through a sieve and onto the cooked prawns. If it doesn't cover the prawns add more wine and leave to simmer softly for about 15 to 20 minutes; discard the prawn heads.
  4. Add the crushed chillies, salt and Tabasco® to taste and mix well for 5 minutes. Remove from heat, serve and enjoy!

Recently viewed

Reviews (1)


- Rated on - 03 Jul 2015

Write a review

Click on stars to rate