Spanish baked prawns

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 220C/fan 200C/gas 7.
2. Divide the prawns, garlic, chilli, sherry and olive oil between 2 small ovenproof dishes.
3. Cook for 6-8 minutes until pink and sizzling.
4. Sprinkle with the parsley and serve with crusty bread.

Preparing prawns

To butterfly the prawns simply slit the prawns lengthways but don't go all the way through and remove the vein.

Per serving

239 kcalories, protein 27g, carbohydrate 1.4g, fat 12.1 g, saturated fat 1.6g, fibre 0.4g, salt 0.73 g

Latest comments and suggestions

• ricksteinmyhero

  02 November 2007

  ricksteinmyhero rated and commented on this recipe

  

  Great starter and great flavours of garlic and chilli. Especially good with dry,crisp white wine.

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• Jen

  22 February 2008

  Jen rated and commented on this recipe

  

  This was nice but didn't wow me the way Gambas pil pil does in a tapas bar.

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• Kate_Lilly_Ollie

  13 May 2008

  Kate_Lilly_Ollie rated and commented on this recipe

  

  Cooked this recipe several times and it is always a winner in our household!

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• Kirsten

  18 August 2008

  Kirsten rated and commented on this recipe

  

  I thought these were great! Not too fussy; I made them an hour in advance and just put them in the oven as I needed them. I'd definately recommend them.

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• Samanthajane

  02 September 2008

  Samanthajane commented on this recipe

  I cooked these as part of a tapas menu at the weekend. They were very easy and very tasty. You need some crusty bread to mop up the juices too. I would make them again as they can be prepared in advance and just put in the oven when your guests arrive.

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• Ray

  25 September 2008

  Ray rated and commented on this recipe

  

  So easy, so convenient & so tasty!

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• Jenny V

  10 June 2009

  Jenny V rated and commented on this recipe

  

  Made these as part of a tapas meal for the girls, so easy, even after a few glasses of wine, and turned out to be the favourite dish of the night! Managed to buy some huge prawns frozen from the local fish monger - now husband is insisting I make them for him!

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• Marola

  23 June 2009

  Marola commented on this recipe

  I'm very confused....How do you cut through the back of the prawn and not remove the vein? The vein runs along the back! But, why should you want to leave it in? According to other web sites it should be removed as it tastes gritty and dirty!!

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Ingredients

• 300g raw king prawns , peeled and butterflied
• a small handful of parsley , chopped
• a large pinch of chilli flakes
• 2 tbsp olive oil
• 2 garlic cloves , thinly sliced
• 2 tbsp dry sherry , fino is good

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Difficulty and servings

Serves 2

Preparation and cooking times

Cook 20 mins

Ingredients

• 300g raw king prawns , peeled and butterflied
• a small handful of parsley , chopped
• a large pinch of chilli flakes
• 2 tbsp olive oil
• 2 garlic cloves , thinly sliced
• 2 tbsp dry sherry , fino is good

Per serving

239 kcalories, protein 27g, carbohydrate 1.4g, fat 12.1 g, saturated fat 1.6g, fibre 0.4g, salt 0.73 g

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