Garlic prawns

Gambas al ajillo

Preparation info
    • Difficulty


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By Signe Johansen

Published 2018

  • About

Having tried many iterations of prawns in garlic over the years I found a lot of recipes were quite flat in flavour, but more frustratingly, the garlic was incinerated and acrid in taste from being overcooked. So, when I came across a clever way to intensify both the garlic flavour and the prawn flavour from J. Kenji López-Alt on Serious Eats I had to give it a go. Mine’s a slightly simplified version, and