GARLIC OLIVE OIL SPREAD RECIPES

Name: Patsy's garlic & chilli prawns
Total time: 10 min
Yield: 2
Cuisine: spanish
Ingredients: 8 large raw shell-on king prawns from sustainable sources; 3 cloves of garlic; 1 fresh red chilli; a few sprigs of fresh flat-leaf parsley; 50 ml olive oil ideally Spanish; ½ teaspoon smoked paprika; 1 lemon

GARLIC AND CHILLI PRAWNS RECIPE | JAMIE OLIVER SEAFOOD RECIPES

Garlic and chilli prawns recipe | Jamie Oliver seafood recipes image

Patsy first tried these amazing garlic and chilli prawns in Torremolinos in southern Spain, where she enjoyed them as part of a delicious tapas spread. Eaten by the sea with a glass of chilled white wine, this was the standout dish. These gorgeous prawns are super-easy to recreate at home; the beachfront setting is optional, but for maximum Spanish effect, the chilled wine and crusty bread are not!

Total Time 10 minutes

Yield 2

Number Of Ingredients 7

Ingredients

8 large raw shell-on king prawns from sustainable sources
3 cloves of garlic
1 fresh red chilli
a few sprigs of fresh flat-leaf parsley
50 ml olive oil ideally Spanish
½ teaspoon smoked paprika
1 lemon

Steps:

1. Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.
2. Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves.
3. Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, before stirring in the paprika.
4. Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns.
5. Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
6. Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine.

Nutrition Facts : Calories 281 calories, FatContent 25.6 g fat, SaturatedFatContent 3.7 g saturated fat, ProteinContent 10.8 g protein, CarbohydrateContent 2.2 g carbohydrate, SugarContent 0.7 g sugar, SodiumContent 0.8 g salt, FiberContent 0.4 g fibre

GARLIC AND CHILLI PRAWNS RECIPE | JAMIE OLIVER SEAFOOD RECIPES

Garlic and chilli prawns recipe | Jamie Oliver seafood recipes image

Patsy first tried these amazing garlic and chilli prawns in Torremolinos in southern Spain, where she enjoyed them as part of a delicious tapas spread. Eaten by the sea with a glass of chilled white wine, this was the standout dish. These gorgeous prawns are super-easy to recreate at home; the beachfront setting is optional, but for maximum Spanish effect, the chilled wine and crusty bread are not!

Total Time 10 minutes

Yield 2

Number Of Ingredients 7

Ingredients

8 large raw shell-on king prawns from sustainable sources
3 cloves of garlic
1 fresh red chilli
a few sprigs of fresh flat-leaf parsley
50 ml olive oil ideally Spanish
½ teaspoon smoked paprika
1 lemon

Steps:

1. Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.
2. Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves.
3. Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, before stirring in the paprika.
4. Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns.
5. Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
6. Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine.

More about "garlic olive oil spread recipes"

GARLIC AND CHILLI PRAWNS RECIPE | JAMIE OLIVER SEAFOOD RECIPES

Patsy first tried these amazing garlic and chilli prawns in Torremolinos in southern Spain, where she enjoyed them as part of a delicious tapas spread. Eaten by the sea with a glass of chilled white wine, this was the standout dish. These gorgeous prawns are super-easy to recreate at home; the beachfront setting is optional, but for maximum Spanish effect, the chilled wine and crusty bread are not!
From jamieoliver.com
Total Time 10 minutes
Cuisine spanish
Calories 281 calories per serving

1. Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.
2. Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves.
3. Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, before stirring in the paprika.
4. Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns.
5. Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
6. Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine.

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