Recipe byThe ZestyPlate Kitchen
Quick Spanish-style garlic prawns flashed in olive oil with a splash of dry sherry and a scatter of parsley. A simple, fragrant tapa ready in minutes.
These garlicky prawns with sherry take all of five minutes: juicy prawns flash-fried with sliced garlic and a splash of dry sherry that reduces into a savoury glaze. It is tapas at its most pared-back, a lot of flavour for very little work. Serve it sizzling with bread and watch it disappear.
Jump to recipe
Prep 5 min
Cook 5 min
Total 10 min
Easy
Scale:
- 3 tablespoons Olive Oil
- 3 cloves Chopped Garlic
- 400g Prawns
- 2 tbsp Dry Sherry
- Handful Parsley
Nutrition (per serving)
355
kcal
28g
Protein
5g
Carbs
23g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat the olive oil in a large frying pan, add the garlic slices, and cook for a few seconds. Stir in the prawns and cook for a couple of minutes until they begin to turn pink.
- Pour in the sherry and cook for a few minutes more, just until the prawns are cooked through, then scatter with parsley and serve.
Tips from the ZestyPlate Kitchen
- Slice the garlic rather than crushing it, so it flavours the oil gently without catching.
- Get everything to hand before you start, because this is over in a couple of minutes.
- Let the sherry bubble briefly to drive off the alcohol and concentrate the flavour.
- Pull the prawns off the heat the moment they turn pink and opaque, before they toughen.
Frequently Asked Questions
A dry sherry such as fino or manzanilla is the traditional choice and gives a savoury depth. At a push, a dry white wine stands in.
Yes, just thaw them fully and pat them dry first, so they fry properly rather than steaming in the pan.
They go from grey to pink and curl into a loose C. If they tighten into an O, they have gone too far.
Crusty bread to mop up the garlicky, sherry-laced oil. They make a fine quick tapa or starter.
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