Sunday, January 10, 2016

Prawns and garlic stewed in olive oil

This is a really simple dish. There is only one trick to it, which is to start with cold oil so that the prawns stew slowly, rather than frying quickly.

olive oil
200g of peeled prawns
4 cloves of garlic, peeled and finely sliced

Put plenty of olive oil in a medium sized saucepan. Add the prawns and the garlic and cook over a medium heat until the prawns are cooked. (Don't overcook them; they should be juicy, not tough.)
Sprinkle with a little salt and some parsley and serve.

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