This traditional Andalusian recipe, adapted from Janet Mendel's Great Dishes from Spain, brings the taste of coastal Spain to the dinner table. The simplicity brings out the flavor of the prawns (shrimp) and generates the most satisfying sauce to mop up with fresh bread. These are also fabulous served over rice or polenta.
Prep time:10 minutes
Cook time:5-8 minutes
- 1/2 pound medium raw prawns (shrimp)
- 8 tablespoons olive oil
- 4 cloves of garlic, sliced crosswise
- 4 slices dried cayena pepper, seeded
- 2 tablespoons water
- Pinch of Pimenton (paprika)
- Pinch of coarse salt
- Good, fresh bread for serving
- Large skillet
Step 1. Prepare the prawns
Thaw prawns if frozen. Peel and devein the prawns if they do not come this way already. Rinse the prawns and pat them dry.
Step 2. Cook the prawns
Heat the oil in a frying pan until it is shimmering, but not smoking.
Add the garlic and seeded cayenne. Cook until the garlic begins to color, about 1 minute.
Add the shrimp in a single layer. Cook, stirring until they just start to curl inward and turn lightly pink, about a minute. Flip and cook just until pink on the other side (no grey visible), about 1-2 more minutes depending on shrimp size. Do not over cook!
Step 3. Finish the prawns
Remove from from the heat and stir in the water. Sprinkle with the paprika and salt.
Spoon the prawns and juices onto plates. Serve with thick slices of good bread.