Description
Spanish Garlic Prawns, also known as Gambas al Ajillo, is an irresistible seafood appetizer featuring succulent prawns cooked in fragrant garlic-infused olive oil with a hint of smoky paprika and a touch of heat from red pepper flakes. Enhanced with a splash of dry sherry and fresh lemon juice, this traditional Spanish tapas dish is perfect for serving hot with crusty bread to soak up all the flavorful oils.
Ingredients
Scale
Seafood
- 1 pound large prawns (peeled and deveined, tails on)
Seasonings & Aromatics
- 6 cloves garlic, thinly sliced
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Liquids
- 1/3 cup olive oil
- 2 tablespoons dry sherry or white wine
- Juice of 1/2 lemon
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the prawns: Pat the prawns dry using paper towels to remove any excess moisture. Season them lightly with salt and black pepper to enhance their natural flavor.
- Sauté the garlic: In a large skillet, heat the olive oil over medium heat. Add the thinly sliced garlic and cook for 1 to 2 minutes, stirring constantly until the garlic turns golden and releases its fragrant aroma. Be careful not to let the garlic burn as it will impart bitterness.
- Add spices: Stir in the red pepper flakes and smoked paprika to the garlic oil, allowing the flavors to infuse and intensify for about 30 seconds.
- Cook the prawns: Turn the heat up to medium-high and add the prawns in a single layer. Cook them for about 1 to 2 minutes on each side until they turn pink and opaque, indicating they are cooked through.
- Deglaze the pan: Pour in the dry sherry or white wine to deglaze the skillet, scraping up any flavorful browned bits from the bottom. Continue cooking for 30 seconds to 1 minute to reduce the liquid slightly.
- Finish with lemon and parsley: Squeeze fresh lemon juice over the prawns and sprinkle with chopped fresh parsley. Give everything a gentle toss to combine and remove the skillet from heat.
- Serve immediately: Transfer the garlic prawns to a serving dish and enjoy hot with crusty bread to soak up the delicious garlicky oil.
Notes
- For the best flavor, use fresh, high-quality prawns.
- This dish is traditionally served as a tapas plate in Spain, often sizzling straight from the pan.
- You can substitute shrimp for prawns if desired.
- Don’t skip the crusty bread as it’s excellent for soaking up the flavorful garlic oil.
