Ingredients
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500 g Prawn
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2 cloves Garlic
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As you like PepperBlack pepper
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6 tablespoons Extra virgin olive oil
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As you like Table salt
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1 Chili pepper
Directions
Tired of the usual appetizers? Today we bring you a new recipe: Gamberi aglio e peperoncino (Garlic and chilli prawns).
Gamberi aglio e peperoncino is a quick and easy preparation, served in Spain as a tapa, or snack, during aperitifs, but very popular in Italy also.
Preparing Gamberi aglio e peperoncino is really very simple: just cook the prawns in a pan with oil, garlic and fresh red chili pepper and at the end season it with ground black pepper.
Serve the Gamberi aglio e peperoncino as soon as it is ready; you can accompany it with fresh salad or mayonnaise if you like.
Steps
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1
Done
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To prepare the Gamberi aglio e peperoncino, start by cleaning the prawns: shell them (picture 1) and, with the help of a knife, remove the black intestinal thread (picture 2). Heat a frying pan with 6 tablespoons of extra virgin olive oil over moderate heat (picture 3), |
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2
Done
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then add two cloves of garlic and brown it (picture 4). Meanwhile, prepare the chili pepper: wash it, remove the stem (picture 5) and cut it in half to remove all the seeds (picture 6). For your safety, remember not to touch the chili pepper with your bare hands during this process, always use protection. |
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3
Done
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Once done, chop it finely always avoiding using your bare hands and add it to the oil (picture 7). As soon as the oil has seasoned add the prawns (picture 8) and cook them on both sides for 3-4 minutes. Be careful not to overcook them otherwise they will lose flavor and turn out tough. Finally, adjust with the salt and add just enough pepper for flavor (picture 9). Serve your Gamberi aglio e peperoncino immediately. If you wish, you can accompany the Gamberi aglio e peperoncino with mayonnaise, serve it with some salad or toasted bread croutons. |
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4
Done
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TipsGamberi aglio e peperoncino should be eaten immediately; storage is not recommended. |
