White Wine Infused Prawns with Garlic and Dry Pepper Sauce

White Wine Infused Prawns with Garlic and Dry Pepper Sauce

This is one of the simplest of recipes, based on the classic Spanish tapas dish. It is best-served piping hot with lots of crusty bread or boiled yam to mop up the spicy juices

you can use dry pepper or black pepper, Here we used Aleppo pepper which has a mild, fruity flavour, but chilli flakes will be just as good if a little hotter.

Serves 4 to 6

500g raw king prawns, peeled
4 tbsp olive oil
2 garlic cloves, very finely sliced
1 tsp Aleppo pepper/black pepper(or dried chilli flakes)
60ml Dominio Del Rey white wine
fresh parsley, very finely chopped (to serve)

Place a frying pan over a medium to high heat, pour the oil, allow the oil to heat up to the point it develops a haze (don’t let it burn) Add garlic, dry pepper/black pepper/ Aleppo pepper into the hot oil. Immediately it will start to sizzle.

Tip in the prawns and stir to coat in the fragrant oil. they will begin to cook and turn opaque. As soon as the prawns have turned to pink, add the wine which should bubble nicely. Cook for a further minute and the prawns are ready to serve, Lightly seasoned with salt.

Sprinkle the chopped parsley.

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