Gambas al ajillo - shrimps with garlic

Name: gambas al ajillo - shrimps with garlic
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Spanish
Ingredients: 500 g peeled raw tiger prawns; 4 toe garlic; 2 twig parsley; 100 ml extra virgin olive oil; 1 dried laurel leaves; 1 tl dried chili pepper out of mill; 1 mespoint coarse sea salt

Spanish prawns with garlic, olive oil, chili pepper and parsley.

Ingredients

Directions

Let the shrimps thaw by immersing them for a few minutes in warm water. Drain and pat dry with kitchen paper.
Slice the garlic into slices and the parsley.
Heat the oil in a deep frying pan or skillet. Fry the garlic gently with the bay leaf until the fragrance is released.
Grind a little chilli pepper above it. Add the shrimp and cook over medium heat until cooked in 3-5 minutes.
Divide the shrimps over four warm low dishes (from Spanish pottery), remove the laurel. Sprinkle the parsley and sea salt over it.