Gambas al Ajillo

Spanish · 18 min · Shrimp · pescatarian, gluten-free, dairy-free, keto, low-carb

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Ingredients

• 500 g raw peeled prawns
• 6 garlic cloves
• 1 dried chili
• 120 ml extra virgin olive oil
• small handful flat-leaf parsley
• 1 tsp fine salt
• 2 tbsp dry sherry

Method

1. Pat the prawns dry and season with salt.
2. Warm the olive oil in an earthenware or heavy pan over medium heat with the thinly sliced garlic and crumbled chili.
3. When the garlic turns pale gold, after about 2 minutes, add the prawns.
4. Cook 2 minutes per side until pink and just opaque.
5. Add the sherry and let it bubble for 30 seconds.
6. Scatter with chopped parsley and serve sizzling with bread.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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