Garlic Prawns

Gambas al Ajillo

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About


  • 450g (1lb) prawns, shells on
  • 6 tablespoons olive oil</


Pat the prawns dry with kitchen paper. Heat the oil in a frying pan and sauté the garlic for a minute, then sprinkle in the cayenne pepper. Tip in the prawns and stir them well. Cook quite gently for 2-3 minutes, then spoon in the sherry and lemon juice. Stir through and serve at once, sprinkled with sea salt.