Ingredients
- 1/3 cup Spanish essential olive oil
- 6 large cloves garlic clove, peeled and sliced
- 1 arbol chile, seeded and sliced, or 3/4 teaspoon crushed red pepper flakes
- 1 1/2 pounds tail-on giant prawns, deveined
- 1 teaspoon kosher salt
- 2 teaspoons freshly squeezed lemon juice
- 1 tablespoon chopped fresh parsley leaves
- Paprika, for garnish
- Crusty bread, for serving
Directions
Heat essential olive oil inside a skillet or ovenproof porcelain container, over medium-low heat. Add garlic clove slices and chile or crushed red pepper and prepare, stirring until aromatic, 12 to fifteen minutes. Take care not to allow the garlic clove burn. Remove in the heat and awesome to 70 degrees. Add some prawns towards the essential olive oil mixture, cover, and refrigerate for 8 hrs or overnight, turning the shrimp from time to time.
Heat a sizable skillet over medium-high temperature. Season the shrimp mixture with salt and add 1 / 2 of the shrimp and 1 / 2 of the marinade towards the skillet. Saute just until pink and tender, a couple of minutes. Transfer the shrimp and cooking juices to some covered porcelain container or heatproof bowl. Add 1 / 2 of the fresh lemon juice and parsley, and canopy. Allow shrimp to face covered for one to two minutes while cooking remaining batch of shrimp. Repeat with remaining shrimp. marinade, fresh lemon juice, and parsley.
Divide the shrimp evenly among warmed, Spanish-style porcelain containers or ramekins and garnish each dish having a pinch of paprika. Serve immediately with crusty bread for dipping.
Serves: 6 (doesn't include crusty bread) Calories: 235 Total Fat: 14 grams Saturated Fats. 2 grams Protein: 23 grams Total carbohydrates: 3 grams Sugar: .5 grams Fiber: grams Cholesterol: 172 milligrams Sodium: 490 milligrams
Recipe thanks to Emeril Lagasse, 2005