Hello! Prawns are a classic that can't be missing from our Christmas tables! We present our Big version with almonds, wine and, of course, Happy New Garlic!!
35 min
4 pax
Easy
Peel and finely slice the garlic cloves.
In a frying pan, like a griddle, we add a splash of olive oil and heat it over medium-high heat.
Add the garlic and, just before it browns, sear the prawns on both sides.
We add the almonds and parsley, and once they have taken on color, we pour in the glass of wine.
After a few seconds, when the wine has reduced a little, add the Worcestershire sauce.
We let the mixture reduce and remove it from the heat.
Add the Fleur de Sel or Flaky Salt and plate.
FINISHED DISH:
On a flat plate or tray, arrange all the prawns facing the same direction. Pour over them the juices remaining in the pan, along with the almonds and garlic, and add a little more salt to each one.
– We must be careful with prawns, as their intestines are often full of grit. We can see this through them, like a black thread. To prevent this from ruining the dish, we can remove it with a skewer.
– The cooking time for seafood is very important, because if we overcook it the meat can become very dry and the skin will stick together.
– We can substitute prawns with scarlet shrimp, shrimp, etc.
– It is important to add the garlic to the oil at the very beginning, so that it infuses it with aroma and gives more flavor to our dish.
– If we see that the sliced garlic is going to burn, we can remove it from the pan and set it aside to add at the end, on top of the prawns.
