Spanish baked prawns

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• ricksteinmyhero

  2007-11-02 21:32:06.568266

  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

  2008-02-22 20:41:08.520446

  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

  2008-05-13 20:03:33.148917

  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

  2008-08-18 21:41:51.122689

  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

  2008-09-02 20:17:52.775291

  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

  2008-09-25 20:16:38.024278

  Ray rated and commented on this recipe

  

  So easy, so convenient & so tasty!

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• Jenny V

  2009-06-10 11:23:43.533236

  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

  2009-06-23 18:10:29.954768

  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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• Heidi

  2009-07-13 18:51:01.388568

  Heidi rated and commented on this recipe

  

  Marola, I think it was poor use of grammar, maybe it should have been "To butterfly the prawns simply slit the prawns lengthways and remove the vein but don't go all the way through." It's a good recipe, easy and tasty. Can vary the herbs etc.

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• Helen

  2009-09-24 09:52:04.530225

  Helen commented on this recipe

  Helen 24th Sep 2009 Fab dish & so easy & impressive - am using again this w/e as dinner parter starter

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• alys rn

  2009-12-27 17:33:30.330283

  alys rn rated this recipe

  

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• KUCHNIA

  2010-02-10 12:27:28.202523

  KUCHNIA rated this recipe

  

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• pauline esky

  2010-04-13 08:52:47.49298

  pauline esky rated and commented on this recipe

  

  this is so easy and and taste so good, we can't buy sherry in Bulgaria so I subsitute with cognac

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• Helen B

  2010-06-16 19:34:04.194351

  Helen B commented on this recipe

  Made it with white wine as had no sherry and this it is georgeous ... so easy and tasty ... yet another one for the binder

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• Helen B

  2010-06-16 19:34:38.272931

  Helen B rated and commented on this recipe

  

  Opps .. forgot to rate

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• Selma

  2010-07-11 16:05:02.092858

  Selma rated this recipe

  

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• Carl,D9

  2010-07-17 16:25:47.732037

  Carl,D9 commented on this recipe

  Jen is right, not the same as in Spain (is it the sun or heat, perhaps?) but to get the sizzle, and if you have those brown terracotta dishes like en Espana, pop them in a very hot oven for a few minutes to get that authentic Spanish sizzle when you spoon some into each one!

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• Carl,D9

  2010-07-17 16:26:33.698555

  Carl,D9 commented on this recipe

  ..oh yeah, FRESH chilli finely chopped is so much better!

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• Starshiptrooper

  2010-07-22 05:07:30.349303

  Starshiptrooper commented on this recipe

  This was nice to sit out and watch the sunset in the keys , while enjoying a nice light meal. It went well with wine, broiled clams and soft shell clams... Now if you want a little pow for a shrimp meal. You need to try my two versiona of Shrimp Scampi. No brag , just fact. I ve heard many say they like mine better then many they have tasted at a resturant. It is true there are many version of scampi. To many serve it by it self and well, broiled. It it looses it's taste that way Mine can be served over over rice or pastas. I would go with the pasta

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• AK19

  2010-11-09 15:46:08.526179

  AK19 rated this recipe

  

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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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