Description
Spanish Garlic Prawns, also known as Gambas al Ajillo, is a classic Spanish tapas dish featuring succulent prawns cooked in fragrant garlic-infused olive oil with smoked paprika and a touch of heat from red pepper flakes. Finished with a splash of sherry and fresh lemon juice, this quick and flavorful appetizer is perfect served with crusty bread to soak up the delicious sauce.
Ingredients
Scale
Seafood
- 1 pound large raw prawns or shrimp, peeled and deveined
For the Sauce
- ½ cup extra-virgin olive oil
- 6 to 8 cloves garlic, thinly sliced
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons dry sherry or white wine
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
To Serve
- Lemon wedges
- Crusty bread (optional, for soaking up the sauce)
Instructions
- Prepare the Prawns: Pat the prawns dry with paper towels and season them lightly with the fine sea salt and black pepper to enhance their natural flavors before cooking.
- Heat the Olive Oil and Garlic: In a large skillet over medium heat, warm the extra-virgin olive oil. Add the thinly sliced garlic and sauté for 30 to 60 seconds until fragrant but take care not to let it brown, as burnt garlic becomes bitter.
- Add Spices: Stir in the smoked paprika and crushed red pepper flakes, allowing their flavors to infuse the olive oil for a few seconds.
- Cook the Prawns: Lay the prawns in a single, even layer in the skillet. Cook for 1 to 2 minutes on each side until the prawns turn pink and opaque, signaling they are perfectly cooked.
- Add Sherry and Finish Sauce: Pour the dry sherry or white wine into the skillet and let it bubble for about 30 seconds to reduce slightly, then stir in the fresh lemon juice and chopped parsley to brighten and freshen the sauce.
- Final Seasoning and Serve: Remove the skillet from heat, taste, and adjust seasoning if needed. Serve the Spanish Garlic Prawns immediately with lemon wedges and crusty bread to soak up the flavorful garlic-infused oil.
Notes
- Use a high-quality extra-virgin olive oil for the best flavor, as it forms the base of the sauce.
- Avoid browning the garlic to prevent bitterness.
- This dish cooks very quickly; have all ingredients measured and ready before starting.
- Serve immediately for the best taste and texture.
