Shrimp in garlic broth

Ingredients for 4 servings:

• 450 g cooked prawns
• 125 ml olive oil
• 5 garlic cloves, finely chopped
• 2 chili peppers, fresh hot red
• 2 tbsp parsley, freshly chopped flat
• Pinch(s) of salt and pepper, white
• Baguette(s), freshly baked
• 4 slices of lemon

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

‘Sautéed Prawns’

Heat the olive oil in a cast-iron pan or wok over low heat. Fry the garlic and chilies for 1-2 minutes, stirring occasionally. Add the prawns and stir-fry for 2-3 minutes, until hot and well coated with the garlic oil. Turn off the heat, add the parsley to the prawns, and mix well. Season with salt and white pepper to taste. Divide the prawns and garlic oil among 4 warmed plates (in Spain, use clay bowls) and serve garnished with lemon slices. Serve with plenty of baguette. Tip: If using raw prawns, peel the prawns, cut a slit along the back, remove the intestines, wash the prawns, and pat dry. Increase the frying time to 5-6 minutes, until the prawns are cooked through and bright pink. If using frozen prawns, ensure the prawns are fully thawed before frying.