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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix a count the olive oil and sherry in a shallow dish. Add garlic, chillies, salt and pepper. Squeeze lemon into mixture. | 2. Remove shells from prawns. Squeeze the heads into the mixture, place the prawns and heads into the mixture and discard the remaining shells. The squeezing of the heads is a very important step and should not be forgotten, however squeemish! | 3. Ensure the prawns are mostly covered by the mixture. If not, add more sherry and olive oi in equal measures. | 4. Cover and leave to marinade at cool room temperature for as long as possible, preferably 3 hours. If less time is available, add more garlic and chillies. Mix occasionally to cover the prawns. | 5. Remove prawns from mixture, leaving heads in the sauce, and place to one side. | 6. Heat the marinade over a high heat until bubbling and the heads have turned pink. | 7. Return the raw prawns to the pan and stir until just cooked. | 8. Remove some heads from the pan if desired, although a few make an attractive addition, and the Spanish traditionally suck any remaining juice from them. | 9. Serve in the pan in the centre of the table with lots of crust bread for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tiger shrimp	1		raw	-	-	-	-
bird eye chile	3			-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066
garlic clove	3		sliced	-	-	-	-
sherry	300			-	-	-	-
extra virgin olive oil	300			-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.