These garlic prawns have an extra touch of flavor and are perfect for enjoying this classic dish or serving at a beach bar or restaurant on the coast, without breaking the bank. So, since at this time of year, the price of prawns tends to skyrocket, we are going to make this version of the traditional recipe with prawns, that usually maintain a stable price during the year. It is even a good option to buy them frozen.
We start by peeling the prawns, reserve their heads, and remove the intestine or black thread from the tail. Chop two garlic cloves into slices (not very thin). In a clay pot, we put the extra virgin olive oil and the garlic, adding a piece of dried chilli or cayenne.
As soon as the garlic begins to “dance”, we add the shrimp tails lightly seasoned with salt, distributing them over the entire surface. Then, lower the heat and turn the prawns over, letting them cook for a couple of minutes (or three), on each side.
We put the heads of the prawns in a saucepan, add a good jet of extra virgin olive oil and we fry over high heat. With the mortar mallet we press the heads so that they release their juices. Let the oil infuse, then strain and pour over the garlic prawns.
Finally, we sprinkle the prawns with a little chopped parsley and take them to the table well supplied with bread to enjoy the flavor of the oil with garlic, chilli pepper and essence of the heads of the prawns in the shape of an intense and unforgettable sauce.
Graupera clay pot
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Photos | Direct to the palate
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