Whilst my Mac is being re-habilitated I don’t have access to my holiday pics, so I’ll have to come back to the stuff I rustled up in France at a later date. But my camera is still working, and I’ve bought my schizo old mac back from the dead, so I can do a bit of posting in the meantime.
This recipe is my take on the tapas classic Gambas al Ajillo, and It’s pretty simple and quick too. Buy the biggest, fattest prawns you can afford. Serves two as a main course.
Ingredients
8 King prawns / Tiger prawns
2 cloves garlic, finely chopped
1 dried or fresh red chilli, chopped
20g unsalted butter
35ml extra virgin olive oil
Juice of 1/2 large lemon
Salt to taste
Handful of flat leaf parsley, chopped
