https://www.copymethat.com/r/F41Q5Irg2/gambas-al-ajillo-garlic-prawns/
88481882
jCDUwmY
F41Q5Irg2
2024-03-29 12:39:30
Gambas al Ajillo (garlic prawns)
loading...
X
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
- subheading: To Make Alioli:
- Pound garlic and salt to a smooth, thick, creamy consistency with mortar & pestle.
- Slowly drip in EVOO, mixing with pestle.
- Switch to a whisk and mix in lemon juice, pepper and, half the other oil slowly.
- Add 1 to 2 tsp cold water and whisk well while adding the remaining oil.
- Mixture will be very THICK.
- Set aside for 30-mins for the garlic to mellow, then add extra salt, pepper and lemon juice to taste.
- subheading: To Make the Prawns:
- Place prawns on a plate, sprinkle lightly with salt.
- Heat oil in a frying pan, add the garlic and sauté until brown.
- Add chillies, bay leaves and prawns all at once and sauté without turning until they are crusted and curled on one side.
- Turn prawns over and crust the other side, about 3.5 mins in total.
- Transfer the prawns to a PREHEATED cazuelas, sprinkle with lemon juice and top with a spoonful of alioli.
- Serve IMMEDIATELY while still bubbling hot.