Spanish Garlic Shrimp (Prawns) - Gambas al Ajillo
If there’s one Spanish tapas recipe that captures the heart of Mediterranean cooking, it’s Gambas al Ajillo.
Servings: 4
Ingredients
- 1 lb prawns with shell and head peeled and deveined
- 1/2 cup Olivetta extra virgin olive oil
- 10 garlic cloves finely sliced
- 2 chillies finely sliced, optional
- juice from 1/2 lemon
- 1/2 cup parsley finely chopped
- salt
- sourdough to serve
Instructions
- Fry prawn shells and heads: In a large fry pan over a medium – high heat, heat the olive oil. Add the prawn heads and shell and fry for 2 – 3 minutes or until the shells turn pink and the oil is orange. Strain the shells from the oil and discard of them.
- Fry aromatics: Return the oil to a clean fry pan. Over a medium heat, add the garlic and chili to the oil and fry for 1 minute while stirring consistently. Add the shrimp, season with salt and cook for 2 – 3 minutes depending on the size or until they turn pink and are no longer opaque.
- Garnish and serve: Remove the pan from the heat and stir through the parsley and lemon juice. Serve immediately with slices of sourdough.
Video
Notes
Prawns (with shell and head on if possible): The shells and heads add incredible depth when fried in the oil, creating that restaurant-style flavour. If you cannot get prawns with their shell or head, add a teaspoon of paprika to the oil to bring that same golden colour and extra flavour.
Nutrition
Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 8mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 856IU | Vitamin C: 45mg | Calcium: 27mg | Iron: 1mg
