Gambas a la Ajillo (Sauteed Prawns)

traditional Spanish Tapas. Serves 4

Yield:
4 Servings
Category:
Seafood
Cuisine:
Spanish

INGREDIENTS:

  • For the Prawns:
  • 16 tiger prawns
  • 1/4 tsp dried chile flakes
  • sea salt
  • 1/4 cup olive oil (preferably Spanish)
  • 8 cloves garlic, sliced
  • 1/2 cup dry white wine
  • chopped fresh parsley
  • For the Salsa:
  • 4 medium tomatoes (1 pound), finely chopped
  • 1 yellow bell pepper, finely chopped
  • 1 medium english cucumber, peeled, seeded and finely chopped
  • 1 stalk celery, finely chopped
  • 1/2 small red onion, finely chopped
  • 2 tablespoons minced fresh chives
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • Several dashes hot sauce, to taste

DIRECTIONS:

  1. Season prawn with dried chilli flakes. Heat olive oil over medium heat until it sputters. Add garlic; let it turn golden and add prawns and sea salt. Turn the prawns once after about 1 1/2 minutes. Add white wine and sprinkle with parsley.
  2. Serve sizzling with a baguette slice for dipping in the sauce.

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