Ingredients
- Prawns 450g, large, deveined and shelled, with tails intact
- SpinneysFOOD Fine Sea Salt ½ tsp to taste
- Garlic 4 cloves
- Hot red chilli 1, small, dried
- Lemon 1
- SpinneysFOOD Fresh Parsley A handful
- SpinneysFOOD Spanish Extra Virgin Olive Oil 310ml
- SpinneysFOOD Organic Apple Cider Vinegar 1 tbsp
- SpinneysFOOD Bottled Drinking Water 1 tbsp
- Crusty bread To serve
Nutrition (Per serving)
- Calories 324
- Fat 4.8g
- Saturates 0.8g
- Protein 28.6g
- Carbs 41.3g
- Sugars 2.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Gambas al ajillo (garlic shrimp)
Spanish 15 Mins Prep · 15 Mins Cook
- Place the prawns in a large bowl along with the salt and toss together. Set aside for 10 minutes.
- Meanwhile, finely slice the garlic and lightly crush the dried red chilli. Zest the lemon. Finely chop the parsley.
- Heat the oil in a large cast-iron pan over a low heat. Add the garlic and sauté until fragrant, approx. 8-10 minutes. Add the chilli and sauté for approx. 30 seconds.
- Add the prawns to the pan and cook over a low heat, stirring occasionally until the prawns turn pink, approx. 5 minutes. Add in the vinegar, water, lemon zest and parsley. Season well and stir to combine. Remove from the heat.
- Serve the gambas al ajillo with crusty bread.