Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, garlic butter prawns 'gambas al ajillo'. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
King prawns simmered in garlic butter with wine and parsley 'Gambas al Ajillo' check out my first novel. All Reviews for Spanish Garlic Shrimp (Gambas al Ajillo). I served over some buttered pasta.
Garlic butter prawns 'Gambas al Ajillo' is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Garlic butter prawns 'Gambas al Ajillo' is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook garlic butter prawns 'gambas al ajillo' using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Garlic butter prawns 'Gambas al Ajillo':
- Get 600 g x frozen (raw) tiger or king prawns
- Take 100 g x unsalted butter or extra virgin olive oli
- Prepare 1 tbsp extra virgin olive oil
- Take 5 x cloves chopped garlic
- Take 1 x handfull chopped parsley
- Get 50 ml x white wine or sherry
Gambas al Ajillo is a classic Spanish tapa that comes together in minutes from a handful of ingredients. Served it with bread for dipping in the garlic shrimp infused oil. As with any simple dish, the quality of the ingredients will make a significant difference in the. This delicious gambas al ajillo recipe makes the perfect Spanish garlic shrimp tapas.
Instructions to make Garlic butter prawns 'Gambas al Ajillo':
- Defrost, remove heads and shells from prawns, for this recipe I chose to slice each prawn tail in half lengthways, but you can leave them whole if you prefer. Keep the prawn heads and tails in the freezer for making soups or stocks they have so much flavour.
- You can see me here cut through the back of the prawn tail and with your knife scrape out the vein or tract. That is basically the gross stuff that nobody wants to eat. If you're not cutting the prawns you can still make an incision a couple of mm into the tail and remove the vein that way.
- Heat a heavy based frying pan or skillet and add a little olive oil and the raw chopped garlic, sweat the garlic for a couple of minutes. Add the butter and melt, do not do this on a high heat as you do not want to colour the butter.
- Add the wine or sherry and simmer until the wine has evaporated then add in the prawns.
- Simmer the prawns over a low heat (if they boil rapidly they may be tough to eat) once they turn pink they are cooked, taste and season to your liking. Add the parsley and serve with bread and a cold glass of wine or of course sherry. These screen shots are taken from my video on youtube https://www.youtube.com/watch?v=NUWnfsphM8Q
They are quick and easy to prepare and always a big hit. One of the most popular tapas or small plates in all of Spain is gambas al ajillo, the Spanish take on garlic shrimp or prawns. Gambas al ajillo is a delicious classic Spanish tapas that is very popular in every tapas bar in Spain. One of my favorite dishes to cook is gambas al ajillo or garlic prawns. In a few minutes you get a taste of this delicious Spanish classic without the long flight to Spain.
So that’s going to wrap this up with this special food garlic butter prawns 'gambas al ajillo' recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
