chilli garlic prawns
This is a favourite recipe of ours, first eaten on long summer evenings in Andalucia and now rediscovered in Devon, where we found fresh local prawns for £2.50 a dozen (even better with a couple thrown in for free on the back of a couple of crabs and the excellent Gravad Lax we also bought).
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chilli garlic prawns
- 6 or so per person raw shell-on prawns
- 1-2 per person peeled and chopped garlic cloves
- 1-2 per person dried chillies (can substitute with fresh or flakes)
- small bunch roughly chopped fresh parsley
- a good squeeze of lemon juice
- a very liberal glug of good quality extra virgin olive oil
Preheat your oven to 180C.
In a large shallow oven-proof dish (those brown terracota glazed ones are ideal) mix the prawns, garlic, chilli, parsley, lemon juice and oil. Season.
Cook for 15-20 minutes, giving a quick stir half-way through to allow the juices to mix.
Eat immediately with your fingers and plenty of fresh bread for the juices.
