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Author Notes: Tapas are essentially small portions of food that are served with drinks at lunchtime or before your evening meal. The Spanish don’t usually drink without having some kind of an accompaniment on the side, and originally these small morsels were served free with the drinks. As times changed and traditions developed, different parts of Spain started to have their own unique tapas dishes using ingredients that were readily available in that region and in sync with their palates. This particular dish is an Andalucian favourite!
My insatiable appetite for prawns, garlic, and chilli, all combined into one beautiful dish has made this my favourite go-to recipe of all time. Serve with big chunks of crusty bread to mop up all the delicious juices, and you’re sorted. —Kirthana | Theblurrylime
Serves 3 - 4
- 500 grams medium prawns, peeled and de-veined
- 7 cloves of garlic, finely chopped
- 2 green chillies, finely chopped
- 1/4 cup olive oil
- 5 sprigs corainder leaves and roots, chopped
- 1/2 teaspoon red chilli flakes (or to taste)
- 1 teaspoon Lime juice
- Salt (to taste)
- Pour the olive oil into a pan and once slightly warm, add the chopped garlic and chillies. Sauté for a few seconds over low flame, making sure the garlic doesn’t colour too quickly.
- Tip in the prawns and cook for a few minutes until they turn pinkish and are cooked through. Add the salt, red chilli flakes, lime juice, and coriander leaves, and cook for a further 2-3 minutes.
- This recipe was entered in the contest for Your Best Recipe for the Shore
- This recipe was entered in the contest for Your Best One-Pan Dinner