Spanish baked prawns

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• Bbobsblum

  06 January 2011

  Bbobsblum rated and commented on this recipe

  

  Delicious, very quick and easy, I used white wine instead of sherry and worked great, served with warm ciabatta. Will definately make again.

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• Emmapc

  06 February 2011

  Emmapc rated and commented on this recipe

  

  Very, very easy to make and tasted delicious! I got a bit confused with butterflying and pulling out veins etc, but got there in the end! Fresh, crusty bready with this to mop up the juices, is a must!

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• kristina

  14 February 2011

  kristina commented on this recipe

  to make this for a crowd do you just multiply up all the ingredients, or change the balance of prawns vs other ingredients?

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• kristina

  14 February 2011

  kristina commented on this recipe

  i assume frozen raw king prawns, well thawed would be suitable?

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• kimmcb

  17 May 2011

  kimmcb rated and commented on this recipe

  

  cooked these as part of a tapas evening for friends - wow they are wonderful! Everyone said how tasty they were and there were none left by the end of the meal! They were so simple to make, I prepared them in the afternoon and then left them in the fridge to marinade until just before we ate. They took two minutes, but were delicious - as someone else mentioned, you need bread to soak up the tasty juices! I didn't have any dry sherry and used port instead.

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• Milly

  01 June 2011

  Milly rated and commented on this recipe

  

  Very tasty, and impressed my guests. Fiddley to butterfly and de-vein the prawns though, and mine didn't look too pretty when cooked, but tasted great.

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• momskitchen

  30 September 2011

  momskitchen rated and commented on this recipe

  

  Delicious. I used (lots of) fresh chilli. Made in the afternoon and threw into the oven 5 mins before we were ready to sit for dinner. Lots of crusty bread. A big hit with all. Yummy.

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• JoD

  21 October 2011

  JoD rated and commented on this recipe

  

  I made these as part of a tapas meal and we loved them. They were my fiancee's favourite dish of the meal. I definitely plan to make them again.

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• Rabbit

  17 December 2011

  Rabbit rated and commented on this recipe

  

  I did this in a pan on the hob, used white wine instead of sherry, and mopped it all up with some naan bread. Delicious.

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• Rabbit

  17 December 2011

  Rabbit commented on this recipe

  PS I didn't butterfly the prawns.

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• MrsB

  22 January 2012

  MrsB rated and commented on this recipe

  

  Absolutely perfect as it was. Wouldn't change a thing. Well apart from doubling it next time as it disappeared too quickly!! It went down a storm at our dinner party as one of three tapas starters. The ciabatta bread we served with it was perfect to mop up the juices.

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• strawberryblond

  09 March 2012

  strawberryblond rated this recipe

  

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• crumbortwo

  28 April 2012

  crumbortwo rated and commented on this recipe

  

  I thought this was great but it all comes down to the quality of the prawns. We ate this as a starter and used fresh unshelled king prawns from an excellent fishmonger.

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• Nerrin

  14 May 2012

  Nerrin rated this recipe

  

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• Gina

  21 November 2012

  Gina rated and commented on this recipe

  

  Loved the recipe, did it as part of my tapas and they were just the way I like them and I'm lucky I had some of those terracotta dishes, you need them to sizzle, tasty and just enough for 2 people...

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• JudeCK

  03 March 2013

  JudeCK rated and commented on this recipe

  

  Disappointing. Baking the prawns makes them a bit flaccid. Would be better in the wok. Also not spicy enough.

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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 27.0g, carbohydrate 1.4g, fat 12.1 g, saturated fat 1.6g, fibre 0.4g, salt 0.73 g

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