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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (212g) Recipe makes 6 servings |
||
| Calories 285 | ||
| Calories from Fat 105 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.7g | 17% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 7.0g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 228mg | 76% | |
| Sodium 230mg | 9% | |
| Potassium 353mg | 10% | |
| Total Carbohydrate 3.7g | 1% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.5g | ||
| Protein 30.7g | 61% | |
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Sizzling Spanish Garlic Prawns - Tapas Style
By: French Tart
May 22, 2007
Sizzling Spanish seafood, perfect for a summer's evening or a tapas party. This simple, baked dish is one of our favourites, great with a glass of ice-cold Fino. You can serve these in the middle of the table - in a large, attractive earthenware dish or in individual bowls. Provide plenty of paper napkins for fingers and faces!! Or, finger bowls with iced lemon water would be a nice idea. Tactile food at its best!
SERVES 6
Ingredients
- 900 g raw king prawns, peeled and butterflied
- 3 tablespoons parsley, chopped
- 1 teaspoon chili flakes or pimento
- 4 tablespoons olive oil
- 4-6 garlic cloves, thinly sliced
- 4-6 tablespoons dry sherry, fino is good
Directions
1
Heat the oven to 220C/fan 200C/gas 7.2
Preparing prawns:To butterfly the prawns simply slit the prawns lengthways but don't go all the way through and remove the vein.3
Divide the prawns, garlic, chilli or pimenton, sherry and olive oil between 6 small ovenproof dishes or use 1 large one.4
Cook for 8 - 12 minutes, depending on the size of the dish or dishes, or until pink and sizzling.5
Sprinkle with the parsley and serve with crusty bread & lemon wedges.
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- Course > Appetizers
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Seafood > Shellfish > Shrimp
- Cuisine > European > Southern (Mediterranean) > Spanish
- Cuisine > European > Southern (Mediterranean) > Portuguese
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Presentation > Finger Food
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Savory
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: kiwidutch
On Jul 3, 2007
Not having pimentos to hand I used some chipotle in adobe in this and PHEW it was firery ! BUT the addition of lemon juice was a wonderful leveler of flavours and a brilliant (and IMHO necessary, also the large doses of garlic!)contrast to the heat. I might have given these a 5 star rating except that DH gave these a 3.. he said that in his opinion shrimps should never be this spicy... ( take his opinion for whatever it's worth, Im only the messenger LOL)Therefore we compromised and this gets a 4 star rating. I will be making this for myself however and he will be missing out on a yummy treat. Thanks !
From: Chef #765734
On Apr 4, 2008
Love this recipe. My hubby found it since we're into tapas. Prepared this for a party and it was a hit. Used medium sized prawns and didn't butterfly them. Also used red pepper flakes in lieu of chili flakes. Used minced garlic instead of sliced garlic- I modified the recipe to use what I had on hand in the pantry. This recipe is easy, yummy, and a keeper. Great job French Tart!
From: cookiedog
On Jul 16, 2007
I love garlic and this recipe didn't disappoint! The best part of this wonderful dish is dipping a baguette into the sherry/garlic butter. nI gave these a stir half way through the bake time to insure even cooking. A great easy recipe! Thank you FT!
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