Camarones al ajillo (garlic prawns)
“This is a simple yet incredibly flavourful recipe that showcases the natural taste of the prawns combined with the intense aroma of garlic and a touch of heat and depth from the guajillo chillies, complementing the prawns with an additional layer of complexity.”
Ingredients
- 1 1/2 tbs extra virgin olive oil
- 6 garlic cloves, crushed
- 4 guajillo chillies (from specialty grocers), stems and seeds removed, finely chopped
- Juice of 2 limes
- 400g large green prawns, peeled (tails intact), deveined
- 1 bunch coriander, leaves picked and roughly chopped, stems thinly sliced
- Corn chips, to serve
Method
1.Heat the oil in a large frypan over medium heat. Add the garlic and cook, stirring constantly as it burns easily, for 30 seconds until it becomes translucent. Add chilli and cook, stirring constantly, for 1 minute or until oil starts to change colour and mixture is fragrant. Season to taste.
2.Add half the lime juice and mix well. Increase heat to medium-high. Add prawns and cook, stirring occasionally to ensure even cooking, for about 3 minutes until pink and opaque.
3.Add chopped coriander leaves and stems, and remaining lime juice. Check seasoning and cook, stirring, for another 1 minute to combine.
4.Serve immediately with corn chips.