Spanish baked prawns

Latest comments and suggestions

Results 1-20

• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ray

  25 September 2008

  Ray rated and commented on this recipe

  

  So easy, so convenient & so tasty!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Heidi

  13 July 2009

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Helen

  24 September 2009

  Helen commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• alys rn

  27 December 2009

  alys rn rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• KUCHNIA

  10 February 2010

  KUCHNIA rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• pauline esky

  13 April 2010

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Helen B

  16 June 2010

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Helen B

  16 June 2010

  Helen B rated and commented on this recipe

  

  Opps .. forgot to rate

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Selma

  11 July 2010

  Selma rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Carl,D9

  17 July 2010

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Carl,D9

  17 July 2010

  Carl,D9 commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Starshiptrooper

  22 July 2010

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• AK19

  09 November 2010

  AK19 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4004/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.