Prawn "Amigos"
This Portuguese dish of jumbo king prawns in extra virgin olive oil with dried chilli flakes, fresh garlic, tomatoes, parsley, sherry vinegar and lemon has a distinct, tangy taste that will leave you wanting more. Using raw, unpeeled prawns will add even more flavour but if you're looking to save time then frozen, raw, peeled prawns taste delicious too. Serve with fresh, crusty bread, or stir in some long grain rice for a healthier alternative.
Servings 2
Ingredients
- 3-4 tbsp extra virgin olive oil
- 200 g peeled and deveined jumbo king prawns raw
- 3-4 garlic cloves sliced (use more or less, dependent on how strong you'd like it to be)
- ½ - 1 tsp dried chilli flakes to taste
- 75 g plum or cherry tomatoes
- 100 ml white wine
- 200 g long grain rice cooked (125g uncooked, approx)
- 1 thick slice of fresh lemon
- 1 tbsp sherry vinegar
- pinch of salt
Instructions
- Pour the olive oil into a heat-proof clay earthenware dish (if you don't have one, just use a frying pan like I did) and heat over a medium flame for 1-2 minutes.
- Add the sliced garlic, chilli flakes, tomatoes and salt (to retain moisture) and cook over a medium heat for a further 2 minutes to release the aromas and impart sweetness, stirring continuously so the garlic doesn't burn.
- Add the prawns and cook for no more than 3 minutes, so as not to overcook them; if you're using a clay earthenware dish, the prawns will continue to cook even after you've taken the dish off the heart.
- Add the white wine, a dash of sherry vinegar, a thick slice of fresh lemon and chopped parsley, and stir to combine.
- Stir the rice into the oily prawn broth (unless you're serving it with crusty bread, that is), and serve whilst still hot. You may wish to serve the rice in a separate side dish, so that it can be stirred into the dish at the table.
Notes
To avoid overcooking the prawns, prepare all the ingredients beforehand (including the rice and the side salad).