Friday, May 25, 2012

Gambas al Ajillo - Prawns with Garlic Sauce

One of my favorite tapas of all times is gambas al ajillo - prawns/shrimp in a garlic sauce made with olive oil and garlic.  This dish is simple, impressive and can be either a dinner for two people or tapas for 4-6.  Once again, we were lucky to find these fresh caught spotted prawns from our favorite HamaHama Oyster co .  If you are in the Olympic Peninsula area and want a place to visit, it would be totally worth the visit!

Serve this dish with a side of arroz con frijole negro "rice with black bean" or pan "bread".


1/2 pound uncooked fresh prawn tails
4-6 cloves garlic minced
1 jalopeno seeded and finely chopped
1/3 cup olive oil

1. Heat deep pot or cast iron over medium high heat.
2. When hot, add garlic, jalopeno and olive oil.  Stir for about a minute or so, don't let the garlic brown too much.
3. Drop the prawns in and stir to coat.  Allow to cook about 3 minutes until the meat turns white.  It is important not to overcook these because then they will get tough.
4. Remove from heat and stir a few more times to coat the shrimp in the delicious oil.
5. Serve with black beans, rice or crusty bread to soak up the garlic oil.  You will have to peel these and be careful, they are hot!

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