GAMBAS AL AJILLO

Garlic Prawns (shrimp)

I was fortunate enough to experience a great many years in my younger adult (before children) life in Spain when my parents lived there for many years, they had their own traditional restaurant there, my husband and I being care free and young would just pop over all the time, sharing food is my families world and we have many great memories of great authentic local Spanish food. 

This gorgeous Spanish tapas of garlic prawns (shrimp) is one of the most popular tapas on the Costas, sumptuous garlic, a whole fresh cayenne chilli pepper and white wine vinegar infused olive oil cooked prawns (shrimp) served bubbling hot to your bar stool with warm fresh crusty bread for mopping up all that wonderful infused oil I can confirm this is just divine.   I like to be very generous with the portion of prawns allowing approximately 15-20 per person as this is one of those little dishes that in private will have you licking the bowl!

Cooking time 10 minutes / Optional Oil Infusing 30 mins - 1 day

Ingredients

(serves 2)

40 fresh cold water raw prawns

1 cup olive oil

15 cloves garlic sliced

2 small cayenne pepper whole chillies pierced
2 tsp white wine vinegar

1 fresh baked warm crusty baguette torn!

I like to infuse my olive oil with the sliced garlic a few days in advance for this dish, not essential but it really does ramp up the flavour.  Heat the olive oil warm, not hot, add the sliced garlic and leave to infuse for 30 minutes or a few days.  Strain the oil and reserve the garlic to one side, have everything ready to go as this is a fast cook around 2 minutes, have the crusty baguette warmed in the oven.

I cook this on a gas flame in our original terracotta dishes from Spain, place the dish directly on the heat, add the infused oil and bring to a safe bubbling simmer, add the prawns, garlic and whole pierced cayenne chilli, leave for one minute, stir to turn the prawns and cook for another 30 seconds, add the white wine vinegar, stir through and serve the hot terracotta bowl bubbling hot on a heat proof plate immediately with the warm crusty baguette to tear and soak up all the lovely garlic oil and enjoy.