Name: Gambas Pil Pil garlic prawns recipe
Cook time: 20 min
Yield: Serves: 2
Ingredients: 4tbsp olive oil; 2 garlic cloves, thinly sliced; 2 shallots, peeled and thinly sliced; ½tsp sweet smoked paprika; Pinch of dried chilli flakes, optional; 100g miniature new potatoes; 1 red pepper, deseeded and chopped; 60g kale; 2tbsp dry sherry; 200g raw tiger prawns; Large handful of chopped parsley; 1 lemon; Aioli or garlic mayonnaise, to serve

By GoodtoKnow

published 12 July 2019

in Recipes

A classic Spanish tapas dish, this prawn pil pil dish would make the perfect Spring recipe to add a real variety to your diet this month. With plenty of fragrant garlic and spicy paprika, red pepper and a helping of dry sherry, this prawn pil pil recipe is full of flavor and works really well as a main option when served up with new potatoes and kale. It’s simple, healthy and really tasty, so is the perfect treat to try for dinner this week.

Ingredients

4tbsp olive oil
2 garlic cloves, thinly sliced
2 shallots, peeled and thinly sliced
½tsp sweet smoked paprika
Pinch of dried chilli flakes, optional
100g miniature new potatoes
1 red pepper, deseeded and chopped
60g kale
2tbsp dry sherry
200g raw tiger prawns
Large handful of chopped parsley
1 lemon
Aioli or garlic mayonnaise, to serve

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Method

Heat the oven to 200°C or Gas Mark 6. Heat 3½tbsp oil in a shallow frying pan over a low heat.
Gently cook the garlic, shallots, paprika and chilli flakes for 10-12 mins, until softened.
Meanwhile, boil the new potatoes for 10-12 mins, until tender. Set aside and keep warm. Toss the red pepper in the remaining oil.
Put into a roasting tin and roast for 10 mins, until slightly charred. Add the kale and toss well. Return the roasting tin to the oven for a further 2 mins.
Combine together with the potatoes. Add the sherry and prawns to the garlic mix and cook for 2 mins on each side, until just pink and cooked through.
Scatter the pil pil with parsley and zest of ½ a lemon and cut wedges from the other half to accompany it.
Serve with the vegetables and aioli or mayo.

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