Gambas al Ajillo (Prawns in Garlic and Oil)

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Gambas al Ajillo (no coconut milk)

Mrs PGM spent a lot of time in Spain when she was at University (she studied modern languages). Consequently, we eat lots of Spanish style food. This is one of my favourites, it’s quick and simple. Good quality olive oil makes a difference, I buy mine from https://elanthy.com/ It’s from Greece and really lovely.

Ingredients
2 tbsps olive oil
3 cloves of chopped garlic (don’t use the press)
1 red pepper, skinned, deseeded and chopped
¼ tsp cayenne pepper, or a fresh chilli
200g uncooked prawns (I like the big tiger ones)
½ tin of coconut milk (optional)

Method
1.     Heat the oil in a pan.
2.     When the oil is sizzling add the garlic and salt.
3.     When the garlic has a little colour add the pepper and prawns.
4.     If you’re using cooked prawns, make sure everything is hot, if you’re using uncooked prawns, you will know they’re ready when they go a vibrant pink colour. The prawns are great served now, but if you fancy a Far Eastern twist add half a tin of coconut milk and warm through.

Gambas al Ajillo (with coconut milk)

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