Gambas la guilho (garlic prawns) recipe

Although traditionally a Spanish dish, gambas la guilho has been adopted as a popular petisco in tascas and cervejarias across Portugal. Best served with a glass of cold vinho verde. Prep time: 3 minutes| Cooking time: 8 minutes

Although traditionally a Spanish dish, gambas à la guilho has been adopted as a popular petisco in tascas and cervejarias across Portugal. Best served with a glass of cold vinho verde.

Prep time: 3 minutes | Cooking time: 8 minutes

SERVES

Two

INGREDIENTS

  • 250g tiger prawns
  • 50ml olive oil
  • 20ml brandy
  • 100ml water
  • 30g unsalted butter
  • Chopped chives, to serve

For the prawn sauce

  • 50g garlic cloves, peeled
  • 50g fresh red chillies, deseeded
  • 150ml olive oil
  • 20ml lemon juice

METHOD

  • In a food processor, blitz the prawn sauce ingredients until smooth.
  • Peel the prawns, leaving the heads and tails on. Once peeled, make a small cut in the back of the prawn and remove the vein. Season the prawns with salt.
  • Heat the olive oil in a frying pan and add the prawns. Cook the prawns on each side until coloured, about three minutes depending on the size. Add the brandy and let it reduce
  • Add the prawn sauce, water and butter. Reduce until the sauce is smooth. Check the seasoning and serve sprinkled with chives.
  • Recipe from Bar Douro (bardouro.co.uk)

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