Garlic Prawns

Travel bans don't mean you cannot recreate some exotic tasty flavors directly in your plate!

With the warmer days coming up, we thought we’d share with you an unmissable Spanish tapas recipe, which can also be a great option for main course: garlic prawns.

Ingredients (serves 2)

- 1 kg jumbo prawns in shell - 500 g peeled (should make approximately 24)¨

- 80 g butter

- 2 tbsp extra virgin olive oil

- 2 small red chili peppers (or paprika powder if you prefer to keep it mild)

- 1 sprig of parsley

- 8 cloves of garlic

- 2 lemons, quartered

- salt and pepper to taste

Method

- Preheat your oven to 200C.

- Clean the prawns, removing the shell, the head but keeping the tail; making a very superficial cut on the back to remove the little black thread (it is the intestine).

- Wash the chilies, remove the pepper seeds, and chop into very fine strips.

- Press the garlic and set aside in a bowl.

- In two medium or one big stoneware tapas dish (oven-friendly, of course!) combine the butter, olive oil, the pressed garlic cloves, and the chili.

- Place your dish in the oven and cook for about 12 minutes, allowing the butter and oil to melt together, and absorb the garlic and chili flavors.

- In the meantime, wash and chop the parsley.

- Remove the dish from the oven and add the prawns, stirring until well combined.

- Season with salt and pepper, and sprinkle parsley.

- Bake for about 8 minutes, lowering the oven temperature to 180 ° C.

- Serve hot with the lemon quarters, placing the hot stoneware on a trivet. And don't forget to cut some fresh bread to dip in the sauce. 😉