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


  • 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)


  • 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. 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

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