Spanish Prawns Recipes

Steps:

• Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
• Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

Steps:

• Heat 1 tablespoon oil in a large saucepan over medium heat.
• Add the onion and chorizo, and cook, stirring, for 5 minutes until the onion softens and the chorizo starts to crisp. Stir in harissa and cook for a further minute.
• Add tomatoes, lentils, capsicum and stock, bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 20 minutes until the mixture has thickened slightly.
• Season the prawns with sea salt and freshly ground black pepper, then add to the pan. Cover and cook for 5 minutes or until the prawns are just cooked through.
• Stir in the parsley, then serve with crusty bread and a mixed salad.

Steps:

• (optional) If using whole prawns, remove the shells and heads. I flavour my cooking oil by frying the heads and shells over a moderate heat, squashing the heads to release all of the lovely prawn flavour. Remove the solids with a slotted spoon and discard.
• Combine all the marinade ingredients in a bowl. Enjoy the lovely aroma, then add the prawns. Leave to marinate for half an hour, stirring once or twice to ensure the prawns are well coated.
• Heat the oil in a wide frying pan, and tip the prawns in. Cook until opaque - don't over or under cook the prawns.
• Transfer the prawns to the plates. Add the lemon juice to the pan whilst it is still hot and use to deglaze. Pour the resulting sauce over the top of the prawns.
• Goes well with spicy sweet potato wedges and cauliflower 'couscous'.

Steps:

• Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.
• Uncover, then stir - the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.

Steps:

• Mix a count the olive oil and sherry in a shallow dish. Add garlic, chillies, salt and pepper. Squeeze lemon into mixture.
• Remove shells from prawns. Squeeze the heads into the mixture, place the prawns and heads into the mixture and discard the remaining shells. The squeezing of the heads is a very important step and should not be forgotten, however squeemish!
• Ensure the prawns are mostly covered by the mixture. If not, add more sherry and olive oi in equal measures.
• Cover and leave to marinade at cool room temperature for as long as possible, preferably 3 hours. If less time is available, add more garlic and chillies. Mix occasionally to cover the prawns.
• Remove prawns from mixture, leaving heads in the sauce, and place to one side.
• Heat the marinade over a high heat until bubbling and the heads have turned pink.
• Return the raw prawns to the pan and stir until just cooked.
• Remove some heads from the pan if desired, although a few make an attractive addition, and the Spanish traditionally suck any remaining juice from them.
• Serve in the pan in the centre of the table with lots of crust bread for dipping.

Steps:

• Heat the oven to 220C/fan 200C/gas 7.
• Preparing prawns:To butterfly the prawns simply slit the prawns lengthways but don't go all the way through and remove the vein.
• Divide the prawns, garlic, chilli or pimenton, sherry and olive oil between 6 small ovenproof dishes or use 1 large one.
• Cook for 8 - 12 minutes, depending on the size of the dish or dishes, or until pink and sizzling.
• Sprinkle with the parsley and serve with crusty bread & lemon wedges.