Prawns in Chile Garlic Sauce
- 1/3 cup Spanish olive oil
- 6 large cloves garlic, peeled and sliced
- 1 arbol chile, seeded and sliced, or 3/4 teaspoon crushed red pepper flakes
- 1 1/2 pounds tail-on giant prawns, deveined
- 1 teaspoon kosher salt
- 2 teaspoons fresh lemon juice
- 1 tablespoon chopped fresh parsley leaves
- Paprika, for garnish
- Crusty bread, for serving
Heat olive oil in a skillet or ovenproof earthenware container, over medium-low heat. Add garlic slices and chile or crushed red pepper and cook, stirring until fragrant, 12 to 15 minutes. Be careful not to let the garlic burn. Remove from the heat and cool to room temperature. Add the prawns to the olive oil mixture, cover, and refrigerate for 8 hours or overnight, turning the shrimp occasionally.
Heat a large skillet over medium-high heat. Season the shrimp mixture with salt and add half of the shrimp and half of the marinade to the skillet. Saute just until pink and tender, about 2 minutes. Transfer the shrimp and cooking juices to a covered earthenware container or heatproof bowl. Add half of the lemon juice and parsley, and cover. Allow shrimp to stand covered for 1 to 2 minutes while cooking remaining batch of shrimp. Repeat with remaining shrimp, marinade, lemon juice, and parsley.
Serves: 6 (does not include crusty bread); Calories: 235; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 23 grams; Total carbohydrates: 3 grams; Sugar: 0.5 grams; Fiber: 0 grams; Cholesterol: 172 milligrams; Sodium: 490 milligrams
Recipe courtesy Emeril Lagasse, 2005
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Robert Irvine