Spanish Garlic Prawns Recipes

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SPANISH GARLIC PRAWNS RECIPE (GAMBAS AL AJILLO)



Spanish Garlic Prawns Recipe (Gambas al Ajillo) image

Spanish Garlic Prawns Recipe (Gambas al Ajillo) is a Spanish dish that is mixed with prawn, olive oil, garlic, and paprika. It is garnished with parsley.

Provided by Saif Al Deen Odeh

Categories     Main

Time 1h10m

Number Of Ingredients 7

500 grams of prawns (OR Shrimp if you don't have prawn)
1 teaspoon of spanish paprika
1/2 cup of extra virgin olive oil
8 cloves of garlic
2 tablespoon of chopped parsley
salt and black pepper for taste
half slice of lemon

Steps:

  • Add an olive oil. Wait till it turns hot
  • Once it is hot, add garlic and let it cook up to one minute or until it turns light brown
  • Add the prawns in the pan, and cook for 30 seconds in each side or until it turns light pink. DO NOT overcooked the prawn
  • Add paprika, lemon, salt and black pepper in the pan. Sir it quickly for less than 10 seconds, and turn off the heat. Add parsley for garnish.

Nutrition Facts : Calories 350 kcal, Carbohydrate 6 g, Protein 20 g, Fat 25 g, SaturatedFat 3 g, Cholesterol 130 mg, Sodium 270 mg, Fiber 2 g, ServingSize 1 serving

GAMBAS AL AJILLO (SPANISH GARLIC SHRIMP RECIPE)



Gambas al Ajillo (Spanish Garlic Shrimp Recipe) image

In just 10 minutes, you can make this easy gambas al ajillo recipe with extra juicy shrimp swimming in a garlicy olive oil sauce. Just add your favorite crusty bread to dunk in the sauce!

Provided by Suzy Karadsheh

Categories     Appetizer

Number Of Ingredients 9

1 lb large shrimp peeled and deveined
Kosher salt
½ cup extra virgin olive oil
10 garlic cloves, (chopped)
1 teaspoon red pepper flakes ((start with less if you don't want it too spicy))
1 teaspoon paprika
2 tablespoons dry sherry or dry white wine
Juice of ½ lemon
½ cup chopped fresh parsley

Steps:

  • Pat the shrimp dry and season with kosher salt. Set aside for now.
  • Heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add the garlic and red pepper flakes. Cook over medium heat up to 60 seconds or until the garlic gains some color (be careful not to burn it).
  • Add the shrimp and paprika. Cook briefly, tossing regularly, and watching that the flesh turns opaque with a pearly pink color (about 3 minutes or so; this will depend on the size of the shrimp). Remove the pan from the heat.
  • Stir in sherry, lemon juice and parsley.
  • Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.

Nutrition Facts : Calories 249.5 kcal, Carbohydrate 2.4 g, Protein 16 g, Fat 19.2 g, SaturatedFat 2.6 g, Cholesterol 190.5 mg, Sodium 982.2 mg, Fiber 0.4 g, ServingSize 1 serving

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)



Spanish Garlic Shrimp (Gambas al Ajillo) image

Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.

Provided by Chef John

Categories     Appetizers and Snacks     Tapas

Time 20m

Yield 4

Number Of Ingredients 7

4 cloves garlic
1 pound frozen large shrimp (21-25 count) - thawed, peeled, and deveined
kosher salt to taste
1 teaspoon hot smoked paprika
¼ cup extra-virgin olive oil
2 tablespoons dry sherry
1 tablespoon chopped Italian flat-leaf parsley

Steps:

  • Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
  • Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 2.5 g, Cholesterol 172.6 mg, Fat 15.1 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 344.3 mg, Sugar 0.1 g

SPANISH PRAWNS



Spanish Prawns image

This recipe for Spanish Prawns is so simple and is perfect as a starter for your dinner party. Serve up with some buttered crusty bread to soak up the juices.

Provided by Gav

Categories     Starters and Appetizers

Time 15m

Number Of Ingredients 7

180g Jumbo King Prawns (or shrimp) (fresh or frozen)
4 cloves of garlic
1 red chilli
1 tbsp fresh parsley (finely chopped)
80ml Extra Virgin Olive Oil (preferably Spanish)
1/2 tsp paprika
Juice of 1/2 lime

Steps:

  • First, prepare the prawns. If they are fresh you will need to remove the hard bits like the head and outer shell (maybe retaining the tail) and strip out any black lines on the underside. If they are frozen they are probably prepared and you will just need to defrost them.
  • To defrost the prawns place them in lukewarm water for a few minutes before sieving them and patting them dry with kitchen paper. Make sure any excess water is removed.
  • Chop the garlic, the red pepper and the parsley.
  • Heat the oil in a pan and add the garlic, red pepper and paprika and cook for about 2 minutes.
  • Then add the prawns and cook for 3-4 minutes on each side (for uncooked raw prawns. If they are cooked prawns then you only need to cook for 2 minutes on each side). After cooking the first side, add the parsley and the lime juice.

Nutrition Facts : Calories 798 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 240 milligrams cholesterol, Fat 56 grams fat, Fiber 4 grams fiber, Protein 39 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1925 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 39 grams unsaturated fat

SPANISH GARLIC SHRIMP



Spanish Garlic Shrimp image

This recipe from Gourmet Magazine is an example of what one can expect to be served at a Spanish tapas bar. They are very quick to prepare and can be made up to one day in advance, keeping in mind that they should be brought to room temperature before serving. I only use 1/2 teaspoon of red pepper flakes but you can use a whole teaspoon if you like your food spicy.

Provided by Irmgard

Categories     Spanish

Time 15m

Yield 26-32 shrimp

Number Of Ingredients 10

1/3 cup olive oil
4 garlic cloves, chopped
1/2 teaspoon red pepper flakes
1 lb shrimp, unshelled
2 teaspoons sweet paprika
1/4 cup medium-dry sherry
1/4 cup fresh parsley, minced
fresh lemon juice, to taste
salt
black pepper

Steps:

  • In a large, heavy skillet set over moderately high heat, heat the oil until it is hot.
  • Add the garlic and cook, stirring, until it is pale golden.
  • Add the red pepper flakes and the shrimp and cook the mixture, stirring, for 1 minute, or until the shrimp are pink and just firm to the touch.
  • Sprinkle the shrimp with paprika and cook the mixture, stirring, for 30 seconds.
  • Add the sherry, boil the mixture for 30 seconds, and sprinkle with parsley.
  • Season the mixture with lemon juice, salt and pepper to taste, and transfer it to a serving bowl.
  • Serve at room temperature.

PATSY'S GARLIC & CHILLI PRAWNS



Patsy's garlic & chilli prawns image

Patsy first tried these amazing garlic and chilli prawns in Torremolinos in southern Spain, where she enjoyed them as part of a delicious tapas spread. Eaten by the sea with a glass of chilled white wine, this was the standout dish. These gorgeous prawns are super-easy to recreate at home; the beachfront setting is optional, but for maximum Spanish effect, the chilled wine and crusty bread are not!

Provided by Bart van Olphen

Categories     Lunch & dinner recipes     Seafood     Dinner for two     Spanish     Prawns     Lunch & dinner recipes     One-pan recipes

Time 10m

Yield 2

Number Of Ingredients 7

8 large raw shell-on king prawns, from sustainable sources
3 cloves of garlic
1 fresh red chilli
a few sprigs of fresh flat-leaf parsley
50 ml olive oil, ideally Spanish
½ teaspoon smoked paprika
1 lemon

Steps:

  • Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.
  • Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves.
  • Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, before stirring in the paprika.
  • Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns.
  • Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
  • Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine.

Nutrition Facts : Calories 281 calories, Fat 25.6 g fat, SaturatedFat 3.7 g saturated fat, Protein 10.8 g protein, Carbohydrate 2.2 g carbohydrate, Sugar 0.7 g sugar, Sodium 0.8 g salt, Fiber 0.4 g fibre

SPANISH GARLIC PRAWNS



Spanish garlic prawns image

These "Gambas al ajilo" are great served as part of a tapas selection. Serve with crusty bread to mop up the juices.

Provided by Rebecca Simpson-Hargreaves

Categories     Starters & nibbles

Yield Serves 6

Number Of Ingredients 6

4 tbsp extra virgin olive oil
3 garlic cloves, chopped
2 chillies (hot or mild, to taste), deseeded, chopped
1 tbsp smoked paprika (or if not available, standard paprika)
½ onion, finely chopped
300g/10½oz bag cooked, frozen peeled prawns, defrosted, (or use raw king prawns, peeled and de-veined)

Steps:

  • Heat the oil over a gentle heat and add the garlic, chillies, paprika and onion. Cook until the onion is soft, without any colour.
  • Add the prawns to the pan, and increase the heat slightly. Cook for 5-10 minutes (If you are using raw prawns, add to the pan and cook until the prawns have turned dark pink ).
  • Serve with crusty bread to mop up the flavoursome juices.

SPANISH PRAWNS



Spanish prawns image

Richly flavoured smoky prawns with a feel of Spain about them

Provided by davidnunn1

Time 15m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • (optional) If using whole prawns, remove the shells and heads. I flavour my cooking oil by frying the heads and shells over a moderate heat, squashing the heads to release all of the lovely prawn flavour. Remove the solids with a slotted spoon and discard.
  • Combine all the marinade ingredients in a bowl. Enjoy the lovely aroma, then add the prawns. Leave to marinate for half an hour, stirring once or twice to ensure the prawns are well coated.
  • Heat the oil in a wide frying pan, and tip the prawns in. Cook until opaque - don't over or under cook the prawns.
  • Transfer the prawns to the plates. Add the lemon juice to the pan whilst it is still hot and use to deglaze. Pour the resulting sauce over the top of the prawns.
  • Goes well with spicy sweet potato wedges and cauliflower 'couscous'.

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