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Thursday, 30 April 2015

Bite Size: Tapas & Pintxos #4 - Gambas Al Ajillo

What exciting few weeks ahead! Stay tuned for the announcement, but for now I can tell you:

How would you like to go out to eat in Dubai and find a place where you can pick through a delicious a la carte menu I have created and cooked myself?! And not just any place, nor just any menu!!! I will go before I say too much,

Stay Tuned and till then feast with your family and friends on this amazing, quick, easy and fantastic garlic infused Prawn; bite size AKA...

Gambas Al Ajillo
You Need
1.5 Kg prawns, peeled and deveined with tail in tact
3/4 cup olive oil
2 tbsp butter
1 garlic head, peeled and crushed
1/4 cup spring onions, thinly sliced
Salt & Black pepper to taste

Toasted mini disks of Pan con Tomate to serve (see recipe on this link)

Season the deveined prawns with salt and black pepper and set aside.

Place the oil and butter along with the crushed garlic in an oven proof saucepan (traditionally a cast iron pot) and place the pan in a preheated very hot oven until the mixture is almost bubbling (around 10 minutes).

Add the seasoned prawns to the bubbling liquid and return to the oven for 5 minutes or until the prawns are cooked through. Make sure not to overcook, there is nothing worse than the rubbery texture of overcooked prawns.

Remove from the oven and place a prawn over each disk of the pan con tomate and drizzle with the cooking liquid. Line on the serving tray and serve hot, warm or cold.

Enjoy ;)

Come back soon for everyone's favourite: Patatas Bravas!!

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