Garlicky Prawn and Sherry Tapas

cook 10 mins
  • 300 g (10 oz) raw large prawns, tails on
  • 2 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 3 tablespoons fino or other dry sherry
  • salt
  • handful of flat leaf parsley, chopped, to garnish
  • Heat the oil in a frying pan. Add the garlic followed by the prawns. Cook for 3 minutes, turning once, until golden. Pour over the sherry and let it bubble for 1–2 minutes. Season with salt, scatter over the parsley and serve immediately.
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