Mediterranean gamba blanca with garlic, herbs & beer
Fresh Mediterranean gamba blanca marinated in garlic, garden herbs, beer, white wine and chili flakes, then quickly pan-fried in homemade olive oil with toasted garlic and rosemary.
What you need
How Maurice does it
- 1
In a large bowl, combine the raw prawns with 4 tbsp olive oil, minced garlic, thyme, chopped rosemary, chili flakes, salt, and pepper.
- 2
Add the chopped red onion, a couple of lemon slices, the beer, and the white wine. Mix well with your hands until the prawns are evenly coated. Let marinate for 10–15 minutes.
- 3
Heat 4 tbsp olive oil in a terra cotta pot or heavy pan over a fire or medium-high heat. Add the halved garlic bulb and rosemary sprig and toast until fragrant, about 1–2 minutes.
- 4
Transfer the marinated prawns and all the marinade into the hot pot. Cook, stirring occasionally, for about 4 minutes, until the prawns are pink and cooked through.
- 5
Pour the cooked prawns and juices onto a plate. Serve hot, with extra lemon slices if desired.
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