Sizzling Garlic Prawns

In Spain, gambas al ajillo is a favorite tapa, served sizzling hot in shallow earthenware casseroles called cazuelas. Good crusty bread is a must for dunking in the sauce. This recipe is from Tapas and More Great Dishes of Spain by Janet Mendel.

Recipe courtesy of iVillage member canarybird

Seafood

Appetizer

Ingredients

3/4 pound small shrimp in their shells		1 small dried red chili pepper, seeds removed and halved, or 1/4 tsp crushed red pepper flakes
Salt		1 tablespoon lemon juice
Paprika, preferably Spanish		1 tablespoon dry white wine (vermouth is fine)
4 tablespoons olive oil		2 tablespoons minced parsley
4 garlic cloves, sliced

directions

Total:

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1
Shell the shrimp. (It's not necessary to devein them.) Sprinkle with salt and paprika.
2
Heat the oil, garlic and chili peppers or pepper flakes in a medium skillet. When the garlic is just beginning to brown, add the shrimp and cook, stirring, about 1 minute, or until just done and firm to the touch. Stir in the lemon juice, wine and parsley. Serve immediately, preferably in a small casserole.

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