Sautéed Prawns a Spicy Main Dish
In Provence, it’s easy to stop by your local fishmonger and buy freshly caught fish, oysters, and mussels from the Mediterranean. Shellfish such as prawns are not locally caught, but still easily found at most fish purveyors. This dish of Sautéed Prawns is quick to make and delicious. Prepare your mise-en-place in advance, and in under five minutes, the shrimp are ready to eat.
Sautéed Gambas (Sautéed Prawns)
- 5 tbsp olive oil
- 1 tsp Paprika
- 1 tsp Red Pepper Flakes
- 5 Garlic Cloves finely minced
- 5 lbs (2 1/4 kg) medium shrimp peeled (leave the tails on) and deveined
- 2 tbsp Fresh Lemon Juice
- 2 tbsp Dry Sherry
- salt and freshly ground black pepper to taste
- 2 tbsp Fresh Flat-leaf Parsley chopped
- In a sauté pan over medium heat, warm the olive oil.
- Add the garlic, red pepper flakes and paprika and sauté for 1 minute.
- Turn the heat to high, add the shrimp, lemon juice and sherry, stir well, and sauté until the shrimp turn orange and are opaque throughout about 2 1/2 minutes.
- Season with salt and black pepper, sprinkle with the parsley and serve.
Culinary Adventure in Marrakesh
Discover the spices and cuisine of Marrakesh with Pitcher & Powell for five days in October. Join a small group of ladies for a culinary adventure. Sign-up now for this combination of cooking classes cook, touring the market, learning about local cuisine and relaxing yoga in a beautiful central location. Click here for more details.