Recipe of Delicious Garlic butter prawns  'Gambas al Ajillo'

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, garlic butter prawns  'gambas al ajillo'. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Garlic butter prawns  'Gambas al Ajillo' is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Garlic butter prawns  'Gambas al Ajillo' is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. 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. Prepare 1 tbsp extra virgin olive oil
4. Take 5 x cloves chopped garlic
5. Make ready 1 x handfull chopped parsley
6. Take 50 ml x white wine or sherry

Steps 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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