Garlic prawns

In Spain prawns are eaten in some many different ways but the most popular style would be garlic prawns which are one of our most popular dishes.

With a few different ways to make them, our favourite style is with a green sauce made with olive oil, garlic, parsley and a touch of lemon sauce.

We would recommend fresh prawns to be tastier but can be done also with frozen ones. Your option also is to choose between peeled or unpeeled ones.

This plate can be a "tapa" or a main plate. Making enough for 2 serve Prep time 10 minutes. Ingredients: 8 non-peeled prawns or 10 peeled

SAUCE:

1 clove of garlic grated

1/4 cup olive oil (EVO preferred)

6-8 leaves of parsley 1 tbsp Sherry vinegar

1 tbsp lemon juice 1 tsp of salt flakes

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Method 1. Heat the pan or grilled pan with a little bit of olive oil until is very hot. 2. Add the prawns and put a bit of salt. Turn them around when they are brown and add a bit more salt. 3. When the are almost cooked add the sauce on top, we want the sauce mix with the prawns and heated through but we don't want to be cooked.

Sauce:

1. Grate the garlic on a microplane or use a garlic crusher

2. Cut the parsley finely

3. Put garlic and parsley in a bowl and add olive oil.

4. Add the lemon and vinegar and combine. This sauce is one of the most popular in Spain. You can add it to any seafood or fish and even to chicken or pork. The key is to just heat the sauce through and not brown it, to keep it fresh and to get a better flavour.

Byron & María

The Coastal Cocina