Summary

Ingredients

• 450 g shrimp (s), cooked
• 125 ml olive oil
• 5 clove (s) garlic, finely chopped
• 2 chilli pepper (s), fresh hot red
• 2 tablespoon parsley, freshly chopped smooth
• Pinch (s) salt and pepper, whiter
• Baguette (s), freshly baked
• 4 slices lemon (s)

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Instructions

1. Heat the olive oil in a cast iron pan or in a wok on a low heat. Fry the garlic and chiles in it, stirring occasionally, for 1-2 minutes. Add the prawns and stir-fry for 2-3 minutes until hot and well moistened with the garlic oil. Turn off the stove, add the parsley to the prawns and mix well. Season to taste with salt and white pepper.
2. Spread the prawns and garlic oil on 4 preheated plates (in Spain in clay bowls) and serve garnished with lemon wedges. A lot of baguette is enough.
3. Tip: When using raw prawns, peel the prawns, cut into the back, remove the intestines, wash the prawns and pat dry. Extend the frying time to 5-6 minutes, until the shrimp are cooked through and bright pink. With frozen food, make sure that the shrimp are fully thawed before frying.