Gambas la guilho (garlic prawns) recipe

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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