Thursday, 5 January 2012

How to cook king prawns

Thanks to my aunt, and her recipe, we were able to celebrate Christmas in Kigali in a pretty Spanish traditional way. First of all, it was the issue to find the prawns (got them at Benalco) and later on, the sherry. But with all the ingredients in my hand, it was not that difficult to follow the recipe. Be patient, and you have a guaranteed success!

- 1 kg of frozen king prawns
- 2 lemons
- Garlic
- Fresh persil
- 3 ladles of olive oil
- A cup of dry sherry

- Defreeze the prawns You need to defreeze the praws the evening before. Full a big pot with water, salt and lemon slices. Let the prawns in the pot during the whole night.
- Cleaning the prawns In the morning, you need to remove the water and spend some time removing the feelers.
- Preparing the prawns Add salt and pepper to each prawn and place them carefully in a shallow wide pot (for example, 22 or 24 cm diameter). Add crushed garlic and fresh persil, the juice of half a lemon and a cup of dry sherry. In a separate pan, warm up a 3 ladles of olive oil. When it is warm, distribute slowly the hot olive oil in the pot where the prawns are. Let the prawns at least two hours in the fridge marinating.

- Finalizing and serving Do not follow this step until you are sure that your guests are ready to eat the dish! Take the pots from the fridge and cook the prawns just until they change color from grey to pink, around 5 minutes. Do not let them cook further or they will quickly become dry! You can either serve them in the pot, or separate the prawns from the sauce, and serve the sauce in a separate dish.

Enjoy your meal!

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