Tapas Recipe: Garlic Prawns

garlic prawns recipe

Chef's Armoury garlic prawns

There are as many tapas recipes for garlic prawns as there are days in the year. Here’s one of our favourites …

Garlic Prawns Recipe

Ingredients

  • 8 cloves garlic, crushed and chopped
  • 8 – 10 green tiger prawns, tail on
  • Good quality olive oil
  • Passata (Italian tomato simmering sauce)
  • A handful of sliced basil
  • Salt
  • Fresh chilli (optional)

Method

  • Put ½ inch oil in your tapas pan along with the garlic.

tapas pan

  • Cook over medium/low heat until the garlic softens a little. Make sure the pan isn’t too hot, as you don’t want to brown the garlic.

garlic prawns, tapas pan

  •  Add prawns and salt. Cook prawns for about a minute on side and turn over.

garlic prawns, tapas recipe

  • After another minute turn up heat and add Passata (add chilli now if you like). Bring to a simmer for one minute.
  • Turn off heat, stir through basil and check for seasoning.
  • Serve immediately in the pan so the prawns stay hot.

garlic prawns, tapas recipe

Chef’s tips

  • Always de-vein the prawns
  • Serve with crusty bread on the side to soak up the sauce
  • Try this recipe with scampi instead of prawns

4 Responses to Tapas Recipe: Garlic Prawns

  1. Jaimie Cook says:

    Looks great! But I don’t think I could pull off the prep in 3 minutes.

  2. Tina says:

    I can tell this dish will taste great!

  3. Joseph says:

    Hi,
    Iam bit confused that some say , it’s not good to use tomatoes in castiron as it will ruin its seasoning but in here you used tomatoes, I am a fan of castiron cookware, and Iam having Oigen which I bought from Chefs Armoury and Lodge, but after reading the articles on castiron cooking I never tried cooking with tomatoes in my cookware. Hope you can give a good advice on this.
    I would like to buy the tapas pan only to cook the prawns.
    Merry Christmas
    Jo

  4. Hi Joseph,

    If your pan is well seasoned you should be fine. Garlic prawns are a quick dish so should not be an issue.

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