Gambas al Ajillo (Garlic Prawns)

Ingredients:

• 6 to 8 Prawns per person
• 5 to 10 large cloves of Garlic, minced. (I prefer 10)
• 1 teaspoon sweet Spanish paprika
• 2 Gundillas, or dried cayenne chillie peppers.
• A large glug of dry sherry
• Enough Olive Oil to completely cover the prawns. (Any kind will do, but extra virgin works best)
• 2 teaspoons of chopped parsley
• Juice squeezed from half a lemon
• French stick to serve

Method:

1: Peel and devein the prawns

2: In the earthenware dish, heat the oil over a medium heat and then add the chillis and garlic. Fry the for a couple of minute taking care not to burn. If the garlic burns, then discard the oil and start again.

3: Turn the heat up to high and add the prawns, Lemon juice, paprika and dry sherry. Cook for 3 to 4 minutes until the prawns turn pink.

4: Remove from the heat and sprinkle with parsley. Splash the oil with some iced water causing the prawns to sizzle and immediately cover with and upturned dinner plate.

5: Serve immediately; you will impress your guests with sizzling prawns when you remove the dinner plate at the table.

6: Allow everyone to help themselves and ensure that there is plenty of bread to mop up the leftover garlic oil.

Wash down with lots of chilled white wine or ice cold beer.



Source:

http://hubpages.com/food/How-to-Make-Perfect-Tapas-Gambas-al-Ajillo