Garlic prawns

This is one of the starters that we like the most. It is one of the fixed ones at Christmas and also the rest of the year, especially when we have guests.

They are made in a moment and the most important thing is to eat them as we make them because they immediately lose their heat (when we took this photo we had already eaten half). That is why it is advisable to serve them in clay pots that keep the heat for longer.

I barely add salt, but that's a matter of taste. If we use frozen prawns, defrost them previously, drain them and dry with kitchen paper.

If you like it, at the end (in the last seconds) you can add the juice of half a lemon, although I personally like them only with the oil, the garlic and chilli.

They are also ideal to give you a special touch to your pasta dishes. Try them with these noodles or in this fusili recipe… Spectacular!

Garlic prawns

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Do not forget to use the chilli to give this dish a spicy point.

• Elena Calderon

• Recipe type: Fish
• Rations: 4

• Cooking time: 13M
• Total time: 13M

Ingredients

• 70 g of extra virgin olive oil
• 5 cloves of garlic
• 1 or 2 cayenne or chilli chunks
• 350-400 g of peeled prawns
• 1 / 2 teaspoon salt

Preparation

1. We pour the oil and garlic into the glass and program 3 seconds, speed 5. We lower, with the spatula, the remains that have been on the walls and in the glass lid towards the blades.

2. We add the chilli and program 10 minutes, varoma temperature and spoon speed, without beaker so that it evaporates better.

3. Add the peeled prawns, previously sprinkled with a little salt and program 3 minutes, varoma temperature and spoon speed, without putting the beaker.

4. We remove from the glass and serve immediately.

More information - Noodles with garlic, baby eels and prawns / Fusili with zucchini and prawns

Adapt this recipe to your Thermomix® model