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Home Pittige gamba's met knoflook en chilipeper

Spicy Quick Seafood Spanish Gluten-free Appetizer

Spicy food doesn't have to be complicated. These prawns with garlic, fresh chili pepper and a splash of lemon juice are on the table in fifteen minutes and taste like you spent hours in the kitchen. For this recipe use a frying pan without non-stick coating, because at high heat you can quickly seal the prawns perfectly and get that irresistible browned crust. Serve with crusty bread to mop up the spicy garlic oil.

x_ckl_recipe_markerSpicy prawns with garlic and chili pepper These spicy prawns with garlic and chili pepper are ready in no time and deliver a guaranteed flavor explosion at the table. Perfect for anyone who likes food with a kick. How to make spicy prawns with garlic and chili pepper? Appetizer Spanish 2 servings 10 min 15 min

Pat the prawns dry with kitchen paper. Being dry is important for a nice sear.
Finely chop the garlic and slice the fresh red chili peppers into thin rings. Remove the seeds if you want it a little less spicy.
Heat the frying pan over high heat. Add the olive oil and wait until it's very hot, almost lightly smoking.
Add the garlic and chili and fry for 30 seconds while stirring. Be careful not to burn the garlic.
Place the prawns in the pan in a single layer. Fry them 1½ to 2 minutes per side until they are pink and lightly golden.
Deglaze with the lemon juice and add the butter. Give the pan a little shake so everything combines into a glossy sauce.
Season with sea salt and freshly ground pepper. Scatter the fresh parsley over and serve immediately with crusty bread.

Spicy Quick Seafood Spanish Gluten-free Appetizer 400 g raw prawns, peeled and cleaned (leave the tails on) 4 garlic cloves 2 fresh red chili peppers 4 tbsp olive oil 1 tbsp butter juice of 1 lemon sea salt and freshly ground pepper to taste handful fresh flat-leaf parsley, roughly chopped crusty bread, to serve Frying pan Cutting board Sharp knife Paper towels Wooden spatula or tongs Frying pan without Non-stick coating frying-pan-without-non-stick-coating Chopping Board chopping-board Tapas Dishes tapas-bowls Pans pots-and-pans Beka Frying pan Maestro 5-Ply Ø 20 cm – suitable for all heat sources – without non-stick coating Beka Koekenpan Beka Frying pan Cicla stainless steel Ø 20 cm – suitable for all heat sources – ceramic non-stick coating Beka Koekenpan Blackwell Frying pan carbon steel Ø 20 cm – without non-stick coating Blackwell Koekenpan De Buyer Frying pan Lyonnaise Carbon Plus - Sheet steel - ø 32 cm - without non-stick coating De Buyer ["Koekenpan"] Warm salad with seared halloumi and roasted vegetables foodies-warme-salade-met-geschroeide-halloumi-en-geroosterde-groenten Pittige Koreaanse Bulgogi met Gochujang foodies-pittige-koreaanse-bulgogi-met-gochujang-2 Entrecôte met kruidenboter en geroosterde knoflookchampignons foodies-entrecote-met-kruidenboter-en-geroosterde-knoflookchampignons Spicy gambas al ajillo as a tapas bite foodies-pittige-gambas-al-ajillo-als-tapas-hapje

Recipe

Spicy prawns with garlic and chili pepper

These spicy prawns with garlic and chili pepper are ready in no time and deliver a guaranteed flavor explosion at the table. Perfect for anyone who likes food with a kick.

Course	Appetizer
Kitchen	Spanish
Servings	2 servings

Preparation time

Preparation time	10 min
Total	15 min

Equipment

Frying pan
Cutting board
Sharp knife
Paper towels
Wooden spatula or tongs

Ingredients

400 g raw prawns, peeled and cleaned (leave the tails on)
4 garlic cloves
2 fresh red chili peppers
4 tbsp olive oil
1 tbsp butter
juice of 1 lemon
sea salt and freshly ground pepper to taste
handful fresh flat-leaf parsley, roughly chopped
crusty bread, to serve

How to make spicy prawns with garlic and chili pepper?

Pat the prawns dry with kitchen paper. Being dry is important for a nice sear.
Finely chop the garlic and slice the fresh red chili peppers into thin rings. Remove the seeds if you want it a little less spicy.
Heat the frying pan over high heat. Add the olive oil and wait until it's very hot, almost lightly smoking.
Add the garlic and chili and fry for 30 seconds while stirring. Be careful not to burn the garlic.
Place the prawns in the pan in a single layer. Fry them 1½ to 2 minutes per side until they are pink and lightly golden.
Deglaze with the lemon juice and add the butter. Give the pan a little shake so everything combines into a glossy sauce.
Season with sea salt and freshly ground pepper. Scatter the fresh parsley over and serve immediately with crusty bread.

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A good frying pan without a coating is exactly what this recipe needs. At high heat you get that real, delicious sear on the prawns that you never achieve with a non-stick surface. The pan also builds up tasty browned bits that you loosen with the lemon juice and butter into a flavorful little sauce. Smart, tasty and no fuss.

Want it even spicier? Add half a teaspoon of dried chili flakes along with the fresh chili, or use a Spanish guindilla instead of a red chili. Serve the prawns as tapas with a glass of dry white wine and enjoy the moment together. This is the kind of dish where everyone secretly reaches for another piece of bread at the table.