Spanish Baked Prawns
This recipe features succulent king prawns marinated with a delightful blend of parsley, chili flakes, garlic, and dry sherry. The prawns are cooked to perfection, creating a delicious dish with a hint of zest from the lemon juice deglaze. Perfectly paired with spicy sweet potato wedges and cauliflower 'couscous,' this meal is sure to delight your taste buds.
— Constant Cookbook
Ingredients
- 300g raw king prawns , peeled and butterflied
- a small handful of parsley , chopped
- a large pinch of chilli flakes
- 2 tbsp olive oil
- 2 garlic cloves , thinly sliced
- 2 tbsp dry sherry , fino is good
Instructions
- (optional) If using whole prawns, remove the shells and heads. I flavour my cooking oil by frying the heads and shells over a moderate heat, squashing the heads to release all of the lovely prawn flavour. Remove the solids with a slotted spoon and discard.
- Combine all the marinade ingredients in a bowl. Enjoy the lovely aroma, then add the prawns. Leave to marinate for half an hour, stirring once or twice to ensure the prawns are well coated.
- Heat the oil in a wide frying pan, and tip the prawns in. Cook until opaque - don't over or under cook the prawns.
- Transfer the prawns to the plates. Add the lemon juice to the pan whilst it is still hot and use to deglaze. Pour the resulting sauce over the top of the prawns.
- Goes well with spicy sweet potato wedges and cauliflower 'couscous'.
Prep Time
PT20M
Yield
Serves 2
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