Spanish Tiger Prawns (Shrimps)

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix a count the olive oil and sherry in a shallow dish. Add garlic, chillies, salt and pepper. Squeeze lemon into mixture.
  • Remove shells from prawns. Squeeze the heads into the mixture, place the prawns and heads into the mixture and discard the remaining shells. The squeezing of the heads is a very important step and should not be forgotten, however squeemish!
  • Ensure the prawns are mostly covered by the mixture. If not, add more sherry and olive oi in equal measures.
  • Cover and leave to marinade at cool room temperature for as long as possible, preferably 3 hours. If less time is available, add more garlic and chillies. Mix occasionally to cover the prawns.
  • Remove prawns from mixture, leaving heads in the sauce, and place to one side.
  • Heat the marinade over a high heat until bubbling and the heads have turned pink.
  • Return the raw prawns to the pan and stir until just cooked.
  • Remove some heads from the pan if desired, although a few make an attractive addition, and the Spanish traditionally suck any remaining juice from them.
  • Serve in the pan in the centre of the table with lots of crust bread for dipping.
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