* Exported from MasterCook *

GARLIC PRAWNS-GAMBAS AL AJILLO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : 0-5G Low Carb Regional Spanish
Seafood Fish Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 shrimp, large, R-T-C
1/4 cup olive oil
3 cl garlic -- peel, slice thinly
1 hot chili peppers -- red, finely chopped
or 1 dash chilie powder
salt -- to taste


In Spain, prawns are quickly cooked over direct heat in small flame-proof dishes of glazed earthenware called cazuelas. This is one of the most popular tapas served in seaside bars and restaurants. In the domestic kitchen, it is easier to cook the prawns in a frying pan, and transfer to heated, individual bowls for serving. You can leave the prawns unshelled if you prefer, in which case provide fingerbowls and a plate for the discarded shells.

Peel and de-vein the prawns, leaving the tails intact. Rinse and pat dry with kitchen paper. Heat the oil in a large frying pan over a high heat. Add the prawns, garlic and chilli, and sprinkle lightly with salt. Stir or shake over a high heat for about 3-4 minutes, until the prawns are pink, taking care the garlic does not burn. Turn immediately into warmed, individual bowls, dividing the oil between the bowls. Serve with Low Carb Protein Bread ( Dry mix available from Carbo Lite in the states.)

Cuisine:
"Spanish"












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Per Serving (excluding unknown items): 152 Calories; 14g Fat (80.3% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 51mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0