There are people that they have a magnet for prawns —specifically my brother-in-law—, because it seems that his fingers attract any type of shellfish. However, when we presented this recipe for garlic prawns, the magnet effect was multiplied by 100.
It can be understood, because few appetizers are more tempting that everything that has to do with garlic. Chicken, mushrooms (even in Thermomix), prawns, eels, mushrooms… All these ingredients are wonderfully dressed.
Even more so if we resort to the classic clay pots, where we can also add some chilli or a Cayenne pepper to raise the tone of the recipe.
What is certain is that these garlic prawns, as a tapa or as a starter, are irresistible and an ideal way to eat them with classicism and by smearing bread in the oil that remains at the bottom.
We peel the prawns, leaving head and tailbut removing the rest of their skin (you can reserve them to make a fish stock or broth) and salt them.
Then we slice the garlic and place it in a medium skillet with five tablespoons of cold oilwhile raising the temperature to medium heat.
When the garlic start to brownAdd the prawns and cook until they start to turn white.
We serve hot in clay pots.
Pack of 12 round clay pots, outer diameter 13.9 cm, inner diameter 12.3 cm, suitable for vitro and oven
With what to accompany the garlic prawns
We could keep up with the garlic, but it may be too much, so we can bet on other seafood recipes such as grilled prawns or take advantage of the garlic situation and resort to grilled cuttlefish.
As extra tricks for our prawns we could also flambé them with a little cognacadd a splash of white wine to give them more aroma or serve at the end with a little lemon juice, which refreshes them and makes them more interesting.
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