Spanish Tiger Prawns (shrimps)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 kg raw tiger shrimp, shell-on
• 3 whole dried bird's eye chiles
• 1/2 lemon
• 3 garlic cloves, sliced
• 300 ml dry sherry
• 300 ml extra virgin olive oil
• salt and pepper

Recipe

• 1 mix a count the olive oil and sherry in a shallow dish. add garlic, chillies, salt and pepper. squeeze lemon into mixture.
• 2 remove shells from prawns. squeeze the heads into the mixture, place the prawns and heads into the mixture and discard the remaining shells. the squeezing of the heads is a very important step and should not be forgotten, however squeemish!
• 3 ensure the prawns are mostly covered by the mixture. if not, add more sherry and olive oi in equal measures.
• 4 cover and leave to marinade at cool room temperature for as long as possible, preferably 3 hours. if less time is available, add more garlic and chillies. mix occasionally to cover the prawns.
• 5 remove prawns from mixture, leaving heads in the sauce, and place to one side.
• 6 heat the marinade over a high heat until bubbling and the heads have turned pink.
• 7 return the raw prawns to the pan and stir until just cooked.
• 8 remove some heads from the pan if desired, although a few make an attractive addition, and the spanish traditionally suck any remaining juice from them.
• 9 serve in the pan in the centre of the table with lots of crust bread for dipping.