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Gambas al Ajillo
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Gambas al Ajillo
From Sophie Grigson's Sunshine Food (BBC, £20)
- Preparation time: 10 minutes
- Cooking time: 5 minutes
-
Total time:
15 minutes
Serves: 4 - 6
Ingredients
- 300/350g peeled, raw, small prawns or large shrimps
- Coarse salt
- 150ml extra virgin olive oil
- 6 large garlic cloves, sliced thinly
- 1 or 2 dried red chillies
- Chopped fresh parsley or coriander, to serve
Method
- Heat the oil in a small frying pan - around 21cm across. Add the garlic and chillies and let them sizzle merrily for a few seconds. Just as the garlic is beginning to take on a hint of colour, add the prawns and stir carefully. Cook for a further 2-3 minutes over a high heat, until the little prawns are a juicy, cooked pink. Draw off the heat, quickly sprinkle over the parsley or coriander and serve at once, still sizzling.
Comments
This recipe was first published in July 2002.
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