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Gambas al Ajillo (garlic prawns)
Delicious with the addition of alioli

Servings: 10 for 1st course or 6 for main.

Servings: 10 for 1st course or 6 for main.
Ingredients
  • 48 medium sized prawns (shrimp) about 1 ¼ lb. peeled and deveined, with tail on
  • 4 TBS EVOO
  • 8 garlic cloves, peeled and bruised
  • 6 small dried chillies
  • 8 small fresh bay leaves
  • ½ fresh squeezed lemon juice
  • Sea salt
  •  
  • subheading: FOR ALIOLI:
  • 5 garlic cloves, finely chopped
  •  
  • Large pinch of salt
  •  
  • ½ cup EVOO
  •  
  • 2 tsp lemon juice, plus extra to taste
  •  
  • ½ cup sunflower/safflower oil
  •  
  • Fine sea salt and fresh ground white pepper
Steps
  1. subheading: To Make Alioli:
  2. Pound garlic and salt to a smooth, thick, creamy consistency with mortar & pestle.
  3. Slowly drip in EVOO, mixing with pestle.
  4. Switch to a whisk and mix in lemon juice, pepper and, half the other oil slowly.
  5. Add 1 to 2 tsp cold water and whisk well while adding the remaining oil.
  6. Mixture will be very THICK.
  7. Set aside for 30-mins for the garlic to mellow, then add extra salt, pepper and lemon juice to taste.
  8. subheading: To Make the Prawns:
  9. Place prawns on a plate, sprinkle lightly with salt.
  10. Heat oil in a frying pan, add the garlic and sauté until brown.
  11. Add chillies, bay leaves and prawns all at once and sauté without turning until they are crusted and curled on one side.
  12. Turn prawns over and crust the other side, about 3.5 mins in total.
  13. Transfer the prawns to a PREHEATED cazuelas, sprinkle with lemon juice and top with a spoonful of alioli.
  14. Serve IMMEDIATELY while still bubbling hot.
 

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