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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 15 minutes

    Serves: 4 - 6


    • 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


    1. 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.

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