Garlicky Prawns with Sherry
Garlic prawns kissed with dry sherry — Andalusia's five-minute table-stopper.
- Total
- 35 min
- Serves
- 4
Andalusian tapas at its most disarming: prawns flashed in olive oil with garlic, flambéed briefly with dry sherry, and showered with parsley. The sherry's nutty edge against the sweet shellfish is the region speaking. Five ingredients, five minutes, and a small plate that commands the whole table's attention.
Ingredients
- 3 tablespoons Olive Oil
- 3 cloves Chopped Garlic
- 400g Prawns
- 2 tbsp Dry sherry
- Handful Parsley
Instructions
- Heat the olive oil in a large frying pan. Tip in the garlic slices and cook for a few secs.
- Then stir through the prawns and cook for a couple of mins until they start to turn pink.
- Pour over the sherry and cook for a few mins more, just until the prawns are cooked through.
- Sprinkle with parsley before serving.
Nutrition (per serving)
- Calories
- 290
- Protein
- 25 g
- Fat
- 20 g
- Carbs
- 2 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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