Spanish prawns with sherry and garlic

    Spanish prawns with sherry and garlic

    (46)
    52saves
    15min


    48 people made this

    About this recipe: This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the prawns.

    Ingredients
    Serves: 4 

    • 4 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1 teaspoon crushed red chilli flakes
    • 1 teaspoon paprika
    • 450g medium prawns, peeled and deveined
    • 2 tablespoons dry sherry or lemon juice
    • salt and freshly ground black pepper to taste
    • 2 tablespoons chopped flat leaf parsley

    Method
    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Heat olive oil, garlic, red chilli flakes and paprika in a large frying pan over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the prawns. Cook until the prawns turn pink and opaque, about 3 minutes.
    2. Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.
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    Reviews & ratings
    Average global rating:
    (46)

    Reviews in English (44)

    by
    30

    This is a beautiful dish, and I enjoyed the paprika even more than I thought I would. The recipe doesn't specify, but I used what I thought was an appropriate, fragant smoked Spanish paprika which was really, really good. I used the amount called for even tho' I thought it might be too much for me, but it was just a lovely, delicate smoky flavor that also lent color to the dish. Same with the chili pepper flakes - I thought I'd be sorry using the amount called for and nearly chickened out. Glad I didn't - that, too, was just right. I prepared this with one alteration, which was simply to wait until the shrimp was nearly cooked to add the garlic, since garlic and high heat don't mix and burnt garlic is just plain nasty. In deference to the title I chose dry sherry rather than lemon, and because I welcomed the opportunity to do something other than lemon for a change. I served this alongside a tossed green salad which made for a lovely, fresh, light but deliciously satisfying meal.  -  26 Apr 2010  (Review from Allrecipes US | Canada)

    by
    17

    A terrific tapas. Quick, easy, delicious, using only a few ingredients that work beautifully together. Drank a Spanish white wine from the Basque region, Xarmant Txakoli. It's a fresh, bright, lowish alcohol white that's slightly effervescent. A great complement for this.  -  19 Sep 2008  (Review from Allrecipes US | Canada)

    by
    10

    I really enjoyed this recipe. I served it with brown rice and roasted brussels sprouts (recipe is on this site). It didn't need as much oil as stated and I wish I had used less. I added two extra cloves of garlic and will add more red pepper the next time I make it.  -  26 Nov 2007  (Review from Allrecipes US | Canada)

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