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Garlic prawns
Also known as garlic shrimp · gambas ajillo · prawns in garlic oil · garlic butter prawns
Prawns sizzled in olive oil with sliced garlic and chilli, still bubbling at the table, bread for the oil. Loud, fast, gone.
Typical serving
380 kcal
usually 300–480 kcal
 Protein | 28 g |
|---|---|
 Carbs | 9 g |
 Fat | 26 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Ingredients
Serves 2 · dimmer marks are storecupboard
- 300gprawns — peeled, tails left on
- 4 tbspolive oil
- 6garlic cloves
- 1dried chilli
- 1 small handfulparsley
- ½lemon
- to tastesea salt
Method
4 steps
chop · 4mGarlic sliced thin rather than crushed. Crushed garlic burns black long before the prawns are ready, and burnt garlic is the whole dish.
fry · 5mOil, garlic and chilli into a cold pan together and brought up slowly, until the garlic is pale gold and no further than that.
- fry · 3m
Heat up, prawns in one layer, about a minute a side until they curl tight and go opaque all the way through. They turn rubbery within half a minute of that, so the pan comes off early rather than late.
finish · 2mParsley, a squeeze of lemon, salt, and the oil swirled through. All of that oil is the sauce and it wants bread.
Worth knowing
Gambas al ajillo arrives audibly — the dish is served in the cazuela it cooked in, and the sizzle is part of the order.
More from the Mediterranean kitchen
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Browse macros for every Mediterranean dish Foodakl can log: Iberian · Greek & Balkan
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