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These are my husband’s absolute favourite!!  We first had these when we were visiting Spain  –  they serve “Garlic Gambas” during the tapas hour.  Whether you call them Prawns, Shrimp, or Gambas...they are delicious!

I like to make these as an appetizer or starter for guests and I serve them with rustic crusty bread to soak up all that sumptuous garlicky sauce.

Now keep in mind these are for one of those diet splurge days!  Enjoy responsibly 🙂

Serves 4

Ingredients

  • 4 tablespoons  extra virgin olive oil
  • 2 tablespoons unsalted organic butter
  • 1 1/2 lbs  Prawns, peeled and de-veined (there are 16 – 20 prawns in a pound, so a pound and a half should give you approximately 6 -7 prawns per person)
  • 5 cloves garlic, minced (more if you like)
  • 4 tablespoons or 1/4 cup fresh squeezed lemon juice (organic)
  • 1/2 teaspoon red pepper chili flakes ( more if you like)
  • Sea salt and Pepper
  • 2 tablespoons chopped organic flat leaf parsley
  • 2 tablespoons chopped organic cilantro (optional)
  • 2 tablespoons chopped organic basil (optional)
  • 1 loaf of crusty bread (optional for gluten friendly)

Directions

  1. In a  large saucepan, heat the olive oil, butter, pepper chili flakes on high for about just one minute.
  2. Then add the prawns and garlic and sauté quickly for about 3 minutes.  Just till the prawns turn pink.
  3. Add the lemon juice, and  season with salt and pepper to taste.   I do not add salt, but adjust seasoning to your liking.
  4. Transfer to a warmed serving dish, sprinkle with the parsley, basil and cilantro.
  5. Serve at once with crusty bread (optional).

Entertaining Tips

Serve these in a beautiful dish filled with the juices along side a basket of chunky bread cubes or slices.  Serve with napkins, little plates and small forks as a nice touch.

Dinner option:  Often I serve these lovely prawns over a bed of steamed Zucchini noodles or seven grain wild rice for a light dinner.  You can also substitute pasta if you like.

Wine Pairing:

Fiona Beckett is an award wining food and wine pairing expert and she suggests that garlic loves sauvignon blanc and other citrussy whites like unoaked white Rioja, southern Italian whites like Fiano and Falanghina and Pinot Grigio.  Anything except a big oaky Chardonnay.

I usually pair a lovely sauvignon blanc with these prawns – my favourite is the ultimate French Sauvignon Blanc – Sancerre!   It is known for its flinty, savory Sauvignon Blanc from the Loire Valley of France.  Of course Champagne goes well with everything!