Dinner Party · Portuguese
Portuguese Garlic Prawns
These succulent prawns, known as Camarao ao Alho, are cooked in a generous amount of golden, garlic infused oil.
Why This Works
Slicing the garlic thin creates a crispy infusion that flavors the oil deeply, essentially poaching the prawns in garlic confit.
The Upgrade
Add a small splash of dry white wine once the prawns are done and let it simmer for 30 seconds to add a delicate acidity.
Chef's Secret
Michelin TechniqueThe key is low, slow infusion for the garlic; if you fry it too fast, it turns bitter and ruins the sweet flavor of the prawn oil.
Ingredients
Total time including resting: 20 min
Directions
Pat the prawns completely dry with paper towels to ensure a good sear.
2 minIn a wide skillet, heat the olive oil over medium-low heat.
2 minAdd the sliced garlic and chili flakes; cook slowly until the garlic is pale golden and fragrant, not burnt.
4 minTurn heat to high, add the prawns in a single layer, and sear until pink and opaque.
3 minTurn the prawns halfway through to ensure even cooking.
2 minRemove from heat immediately, squeeze the fresh lemon juice over the pan, and stir.
1 minGarnish with fresh cilantro and serve with crusty bread.
1 minWine Pairing
Albariño
White Wine
The BottlePazo de Señorans Albariño
The saline minerality and zesty acidity of Albariño are classic pairings for garlic-laden seafood. The wine's clean finish highlights the sweetness of the prawns and the golden olive oil.
Nutrition per Serving
320
calories
28g
protein
2g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Crusty Sourdough Bread
A fresh loaf is vital for dipping into the garlic-infused oil left behind by the succulent prawns.
Ingredients
Directions
Preheat your oven to 400°F.
Slice the sourdough into 1-inch thick rustic batons.
Lightly brush both sides of the bread with olive oil and arrange on a parchment-lined baking sheet.
Toast in the oven for 8–10 minutes until the edges are golden and the crust is rigid.
Immediately rub the surface of the hot toast with the cut side of the garlic clove.
Finish with a generous sprinkle of Maldon sea salt and serve warm.
Side Dish
Arugula Salad with Lemon
Peppery arugula tossed in a simple lemon vinaigrette cuts through the intensity of the garlic and oil with fresh, bitter greens.
Ingredients
Directions
Ensure the arugula is thoroughly washed and spun completely dry to allow the dressing to coat the leaves evenly.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until emulsified.
Place the arugula in a large, chilled mixing bowl.
Drizzle the vinaigrette over the greens and gently toss with your hands until just coated; do not overwork.
Garnish with shaved Parmigiano-Reggiano immediately before serving.
Plate alongside the prawns to provide a necessary, crisp acidic contrast.
Member Reviews
How did it turn out?
Rate this recipe
Cooked it for guests over the weekend — everyone wanted the recipe.
Good, but mine came out slightly overdone — I'd shave a few minutes off.
Very approachable even for a beginner. Turned out great.