Garlic & Chilli Prawns with Pan Con Tomate

A super easy and really delicious tapas, starter or lunch. The garlic, parsley and lemon combination brings a depth, zinz and freshness to the prawns making this dish both incredibly light but as equally moorish. The Pan Con Tomate also follows suit, using only 4 ingredients (not including salt and pepper) it's both fresh and incredibly easy to whip up.

Serves - 4 Prep time - 5 cook time - 15 mins


 

Ingredients:


Garlic Prawns

  • 4 tbsp of extra virgin olive oil

  • 500g of uncooked prawns (important to be uncooked prawns)

  • A handful of fresh parsley chopped

  • 2 birds eye green chillis sliced

  • 6 garlic cloves pressed and sliced

  • 0.5 tsp of salt

  • 0.5 tsp of cracked black pepper

  • 1 tsp of Spanish paprika

  • 1 lemon

Pan Con Tomate

  • A sprinkle of salt

  • Half a beef tomato grated

  • 2 tbsp of extra virgin olive oil (a good olive oil really adds to this)

  • 0.5 tsp of cracked black pepper

  • 1 tiger baguette

  • 1 garlic clove sliced in half

 

1. If using prawns from a fishmonger with skin and heads on as seen in pictures, start by deveining the prawns, to do this using a sharp knife carefully cut a small line into the prawn by running down the length of the prawn’s middle, with the tip of the knife, remove the black intestine and discard and place the prawns back in the fridge. (Many fishmongers may have already done this for you, or most supermarket prawns also come deveined if so skip this step)


2. For the Pan Con Tomate - In a bowl grate the beef tomato and add the olive oil, salt and pepper stir and leave to the side. Slice the bread in 2cm size slices and rub each slice with the garlic clove, now top with the tomato mix (around a tsp per slice).


3. In a large frying pan add the olive oil to a low heat, add the sliced garlic, chilli's and the parsley. Cook for one minute then turn up to a high heat add the prawns, the paprika, the juice of half a lemon and cook until both sides of the prawns are pink (around 3/4 minutes).


4. Add 70ml of water to the prawns cook for a further 1 minute. Remove the prawns and keep the remaining sauce on a high heat until the water has 3/4 evaporated, now top the prawns with the sauce and serve with the Pan Con Tomate.




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