Easy Spanish-Style Garlicky Prawns with Sherry Recipe

Inspired by the vibrant tapas bars of Andalusia, this dish brings the warmth of Southern Spain straight to your table. It is traditionally cooked in a shallow clay dish and shared among friends over cold drinks. It's the ultimate quick appetizer that feels like an instant celebration.

Ingredients

0/9

1 lb raw large prawns, peeled and deveined6 cloves garlic, thinly sliced1/3 cup extra virgin olive oil1/4 cup dry Amontillado or Fino sherry1/2 tsp sweet Spanish paprika (pimenton)1/4 tsp red pepper flakes1/2 tsp kosher salt2 tbsp fresh flat-leaf parsley, finely chopped1 crusty baguette, sliced and warmed

Instructions

0/5

1

Pat the prawns completely dry with paper towels and season them lightly with kosher salt. Drying the prawns ensures they sear beautifully in the hot oil instead of steaming.

2

In a large skillet, heat the extra virgin olive oil over medium-low heat. Add the sliced garlic and red pepper flakes, cooking gently for about 2 minutes until the garlic is fragrant and turns a very pale golden color, being careful not to let it burn.

3

Increase the heat to medium-high and add the seasoned prawns to the skillet in a single layer. Sear the prawns for 1 to 2 minutes on the first side until they begin to turn pink at the edges.

4

Flip the prawns over, then immediately pour in the dry sherry and sprinkle the sweet Spanish paprika over the top. Let the sherry bubble and reduce by half for about 2 minutes, which creates a rich, emulsified sauce with the olive oil.

5

Remove the skillet from the heat just as the prawns curl into a loose C shape and are cooked through. Stir in the freshly chopped parsley, transfer to a serving bowl, and serve immediately with warm, crusty baguette slices for dipping.

Tips

• Do not burn the garlic; slicing it instead of mincing helps prevent it from bittering and burning in the hot oil.
• Choose a high-quality dry sherry like Amontillado or Fino rather than cooking sherry, which contains added sodium and lacks depth of flavor.
• Pat the prawns dry thoroughly before cooking so they sear properly and do not release excess water into the oil sauce.

Substitutions

• Swap prawns for sea scallops - note that scallops cook just as quickly but will offer a sweeter, buttery taste and texture.
• Swap dry sherry for dry white wine with a splash of fresh lemon juice - note that this will yield a brighter, more acidic sauce rather than the deep, nutty flavor of sherry.
• Swap extra virgin olive oil for unsalted butter - note that while less traditional, this creates a richer, creamier sauce that pairs wonderfully with the garlic.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the prawns in a pan over low heat with a splash of water or olive oil just until warmed through, taking care not to overcook them.

FAQs

Can I use frozen prawns for this recipe?

Yes, you can use frozen prawns, but make sure they are completely thawed and patted dry with paper towels before cooking. Excess moisture from frozen seafood will dilute the garlic oil and prevent a good sear.

What is the best type of sherry to use?

A dry Spanish sherry such as Fino, Manzanilla, or Amontillado works best for this recipe. Avoid sweet dessert sherries or grocery store cooking sherry, which is loaded with sodium and preservatives.

How do I prevent the garlic from burning?

Start cooking the garlic in cold oil over medium-low heat to slowly draw out its flavor. If the oil gets too hot too quickly, remove the pan from the heat source for a few seconds to lower the temperature.