Garlic prawns with sherry

Deliciously simple Spanish recipe from Angela Hartnett thatll bring a touch of heat to your tapas selection
By Angela Hartnett
Garlic prawns with sherry
  • Rating:
  • Serves: 4 as part of a tapas meal
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes see Cook's Tip
  • Effort: easy


  • drizzle of olive oil
  • 450 g raw king prawns, peeled, tail on
  • 3-4 garlic cloves, skin on, roughly crushed
  • 1 tsp dried red chilli flakes
  • 1 tsp sweet paprika
  • 100 ml dry sherry, such as fino
  • 1 lemon, juice
  • 1 small handful flat-leaf parsley, roughly chopped

Tips and Suggestions

To cut down on prep time buy your king prawns ready peeled with tails left on.


1. Heat a heavy frying pan over a medium heat with a drizzle of olive oil.

2. Add the prawns with the crushed garlic, chilli flakes and paprika. Stir and cook for about 3-4 mins until the prawns turn pink.

3. Pour in the sherry and scrape up any sediment from the pan cook down until most of it has evaporated about 1-2 mins.

4. Squeeze the juice from half a lemon over the prawns adding more if you think it needs more sharpness. Season with sea salt and freshly ground black pepper and finish with chopped parsley. Serve straight away.

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