Recipe of Homemade Garlic butter prawns  'Gambas al Ajillo'

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, garlic butter prawns  'gambas al ajillo'. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Garlic butter prawns  'Gambas al Ajillo' is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Garlic butter prawns  'Gambas al Ajillo' is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook garlic butter prawns  'gambas al ajillo' using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Garlic butter prawns  'Gambas al Ajillo':

1. Get 600 g x frozen (raw) tiger or king prawns
2. Get 100 g x unsalted butter or extra virgin olive oli
3. Take 1 tbsp extra virgin olive oil
4. Prepare 5 x cloves chopped garlic
5. Get 1 x handfull chopped parsley
6. Get 50 ml x white wine or sherry

Instructions to make Garlic butter prawns  'Gambas al Ajillo':

1. Defrost, remove heads and shells from prawns, for this recipe I chose to slice each prawn tail in half lengthways, but you can leave them whole if you prefer. Keep the prawn heads and tails in the freezer for making soups or stocks they have so much flavour.
2. You can see me here cut through the back of the prawn tail and with your knife scrape out the vein or tract. That is basically the gross stuff that nobody wants to eat. If you're not cutting the prawns you can still make an incision a couple of mm into the tail and remove the vein that way.
3. Heat a heavy based frying pan or skillet and add a little olive oil and the raw chopped garlic, sweat the garlic for a couple of minutes. Add the butter and melt, do not do this on a high heat as you do not want to colour the butter.
4. Add the wine or sherry and simmer until the wine has evaporated then add in the prawns.
5. Simmer the prawns over a low heat (if they boil rapidly they may be tough to eat) once they turn pink they are cooked, taste and season to your liking. Add the parsley and serve with bread and a cold glass of wine or of course sherry. These screen shots are taken from my video on youtube https://www.youtube.com/watch?v=NUWnfsphM8Q

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