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Spain, Camping

Gambas al Ajillo (Garlic Prawns)

A Spanish tapa of prawns and garlic cooked in olive oil, eaten by dipping bread. The number one favourite for camping.

ServingsServes 2
Total cooking time15 min
DifficultyEasy

Method

  1. Get out a 15 cm cast-iron pan (skillet). Pat the prawns dry and sprinkle them with salt.

    Add in this stepPeeled prawns (shrimp) 200 gSalt ½ tsp

  2. Put the olive oil, garlic and chili in the pan and cook over low heat for until the garlic turns pale gold.

    Add in this stepOlive oil 100 mlGarlic (cloves, sliced) 6Dried chili (peperoncino) 1

    low heat

  3. Add the prawns and cook over medium heat for , turning once, until they turn pink. Then turn off the heat.

    medium heat

  4. Sprinkle with parsley and serve in the pan with the baguette.

    Add in this stepParsley to tasteBaguette 100 g

Cook's tip

Garlic turns bitter once it browns. On a powerful camping burner, keep the pan slightly off the flame.

Cooking it at camp

Toss cooked pasta in the leftover oil for a second dish.