Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, garlic butter prawns 'gambas al ajillo'. One of my favorites. This time, I’m gonna make it a 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 favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Garlic butter prawns 'Gambas al Ajillo' is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have garlic butter prawns 'gambas al ajillo' using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Garlic butter prawns 'Gambas al Ajillo':
- Prepare 600 g x frozen (raw) tiger or king prawns
- Prepare 100 g x unsalted butter or extra virgin olive oli
- Prepare 1 tbsp extra virgin olive oil
- Prepare 5 x cloves chopped garlic
- Make ready 1 x handfull chopped parsley
- Make ready 50 ml x white wine or sherry
As with any simple dish, the quality of the ingredients will make a significant difference in the. Gambas al ajillo is one of the most popular tapas in Spain and it also is one of my favourites. Be careful not to overcook them. Gambas al ajillo is a delicious classic Spanish tapas that is very popular in every tapas bar in Spain.
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
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. It often happens that the simplest recipes are the tastiest ones. Or at least this is the case with today's garlic prawns or 'gambas al ajillo', which is one of the most popular tapas recipe in Spain and for good reason. This is one of the easiest, quickest and tastiest Spanish recipes you can do.
So that’s going to wrap this up for this special food garlic butter prawns 'gambas al ajillo' recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
