How to make Garlic Prawns with Sherry

A perennially popular starter for holiday-makers and locals. Sizzling garlic prawns finished with a splash of sherry creates the most aromatic sauce – perfect for sharing and mopping up with warm crusty bread.

Recipe provided by Nerina of Event & Catering Solutions Lanzarote.

INGREDIENTS

• 400g raw king prawns, peeled

• 4 large garlic cloves, finely sliced

• 1 small red chilli, finely chopped

• 3 tbsp olive oil

• 60ml fino or manzanillo sherry

• Sea salt & cracked black pepper

• Small handful of fresh parsley, chopped

• ½ lemon, cut into wedges

• Warm crusty bread, to serve

METHOD

1. Heat the olive oil gently in a large frying pan or terracotta dish.

2. Add the sliced garlic and chilli and cook slowly for 1-2 minutes until fragrant but not coloured. Remove the garlic with a slotted spoon and put to one side.

3. Increase the heat slightly and add the prawns. Cook for around 1-2 minutes on each side until just turning pink.

4. Pour in the sherry and allow it to bubble gently for a minute so the alcohol softens and the flavours deepen into the oil.

5. Finish with chopped parsley, a squeeze of fresh lemon and a little cracked black pepper.

6. Serve with warm bread to soak up the rich garlicky sherry sauce.

Chef’s tip: Terracotta cazuelas (dishes) of various sizes can be bought cheaply in most large supermarkets. Soak new dishes in water overnight, dry and wipe with oil to “cure” them.