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Prawns in Garlic Sauce

"Gambas al Ajillo"

Here at Tapas Bonitas we make prawns in garlic oil, in garlic butter or in garlic sauce, using several different prawn recipes, but right now this particular recipe for prawns in garlic sauce is our favourite by far. The secret of this Spanish tapas recipe is in the spicy stock that we substract from the prawn skins and legs that are left over after peeling. We add this stock to the prawns after frying and we leave it to simmer with the oil for a while to form a powerful prawns garlic sauce.

For this garlic prawns recipe we use raw prawns without heads and rated at 31-40/lbs. Of course you could use any size or type of shrimp scampi, gamba, langostino or crayfish!

Garlic Prawns Recipe: Ingedients; Preparation;

Spanish Prawns in Garlic Sauce. Picture of Prawns in Garlic Sauce. Of all recipes for cooking prawns we feel this is one of the best!


For this recipe for prawns in garlic sauce you will need the following ingredients:

8 cloves
2 cloves
1/3 cup
2 cups
1/2 teaspoon
Prawns *), rated 31-40/lbs, raw, skin on;
Garlic, in 1/8" slices;
Garlic, finely chopped; (to make the stock)
Red Chili Pepper, sliced;
Olive Oil;
Seasalt (or to taste);
Parsley, finely chopped;
Lemon Juice or Lime Juice, preferably freshly squeezed;
Bread (for dipping in the sauce ;o)

Who's afraid of a little bit of garlic?


*) By "prawns" we mean ordinary prawns. Of course shrimp scampis, gambas, langostinos or crayfish in garlic sauce will taste very good also!

As a tapa, the above quantity of prawns should be enough for four persons. But if you are a prawnaholic you could also make it into a luxury tapa and share the lot between two...   ;o)

Making Tasty Shrimp Stock. You can make a very tasty shrimp stock by cooking the skins and legs of the shrimps in water with garlic and a bit of salt.

Prawns in Garlic Sauce Preparation

Preparation of this cooked prawns recipe is really not that difficult:

Peel the prawns leaving the tail on, collect the skins and legs in a pan;

Pour about half an inch of water over the skins and legs, add two cloves of finely chopped garlic, add salt to taste, and cook the skins until about a 1/4 inch of water is left in the pan;
Pour the shrimp stock through a fine sieve, set apart for later use;

Heat the olive oil in a small skillet or a wok, and gently sautee the garlic slices and Chili pepper until the garlic starts to turn light brown;

Add the prawns, stir well, and increase the heat to shortly fry the prawns;

As soon as the prawns show a bit of crust and color nicely it is time to add the stock; Mix well and leave to slowly simmer for at least a couple of minutes;

Shrimps in Garlic Oil. Spanish Garlic Prawns go very well with a nice and cold glass of white wine - or how about a cold beer!

Serve the cooked prawns in a flat bowl, sprinkle some lemon juice or lime juice over the prawns, also sprinkle some medium course seasalt over them, and garnish with some chopped parsley.

¡Buen Provecho!

Serve hot, and make sure everybody has plenty of bread to dip in the sauce!

Scampi in Garlic Sauce.

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