Recipe Grilled King Prawns with Almonds, Verdejo Wine and Morado Garlic.
Hello,
Prawns are a classic that cannot be absent in our Christmas tables.
We present you our Big version with almonds, wine and, surely, garlic!
Happy New Garlic!
Method
Peel and finely slice the garlic cloves.
Add a splash of olive oil to a griddle pan over a medium-high heat.
Add the garlic and, just before it begins to turn golden, add the prawns and quickly cook on both sides.
Add the almonds and parsley, and once everything starts to brown, pour in the glass of wine.
Leave for a few seconds until the wine has reduced a little and then add the Lea & Perrins sauce.
Leave the mixture to reduce and then take off the heat.
Top with fleur de sel or salt flakes and serve.
FINISHING THE DISH:
Arrange the king prawns on a serving dish or tray, all facing the same direction. Pour the remaining juices from the pan over the top, along with the almonds and garlic, and sprinkle a little more salt over each prawn.
CHEF'S TIPS_Miguel Ángel Mateos:
- It is important to take care with prawzns, as their intestinal tracts can often contain dirt. These are easy to spot, appearing as black lines running along the prawns. To make sure that these does not spoil the dish, they can be removed with the help of a skewer.
- The cooking time for prawns is key, as if overdone, the meat can become dry and stick to the skin.
- The king prawns used here can easily be substituted by shrimps or small prawns.
- It is important for the garlic to be the first thing to hit the oil, in order to infuse it with a rich aroma and give the dish extra flavour.
- If you see that the garlic slices are beginning to burn, you can take them off the pan and put them aside to add at the end on top of the prawns.