Garlic prawns have got to be one of those perennial favourites for a quick yet impressive starter. Try this delicious version by Russell Blaikie, inspired by his travels through Spain. You can see the guys from Delish: Great Food Worth Sharing whip up this dish here.
Ingredients (serves 6 as a starter)
– 24 Shark Bay king prawns, whole raw (u15 size is good) or 600 grams prawn cutlets
– 200 ml extra virgin olive oil
– 3 cloves garlic, chopped finely
– 2 red chillies, de-seeded and finely chopped
– Pinch of Aleppo pepper (pul biber) or chilli flakes
– Pinch of smoked paprika
– 150 ml white wine
– Handful of parsley leaves, chopped
– Sea salt and freshly ground black pepper
– Fresh rustic bread
– Lemon wedges to serve
– Peel the prawns, leaving the tails on. Keep the prawn shells in the freezer for a bisque!
– Make a small incision along the back and remove the intestine.
– Heat the oil in a large frypan over medium heat.
– When heated, add chilli and garlic.
– Stir and cook for about 1 minute, being careful not to burn the garlic.
– Add the prawns, increase heat to medium-high and cook for another minute. The prawns will change colour and curl.
– Add white wine and cook until it has almost evaporated.
– Add the Aleppo pepper, paprika, salt and pepper and pour into a warm serving dish.
– Sprinkle with parsley and serve with wedges of lemon and thick slices of crusty bread to mop up the sauce.
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