In Seville, no one can resist the taste of a prawn dish. Possibly the most popular and appreciated seafood. Once considered a luxury, but widely consumed today, its quality and flavor are determined by its origin (on the Andalusian coasts, there are highly appreciated varieties such as the white shrimp of Huelva or the red shrimp of Garrucha or Almeria, among others), freshness and preparation. Usually cooked well in water with some salt. With the precise and exact cooking time, it is just enough to peal each of the chosen shrimp, or enjoy them al ajillo, already peeled, with olive oil, garlic and chillies, which are presented to the diner in a clay pot, still boiling. Delicious when paired with a good white wine, very cold, or a good cold beer.
Submerge half the prawns in 1 litre of boiling water with about 70 g of salt. Cook the prawns in two batches for better results.
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When they begin to float to the surface, remove the prawns.
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Submerge them in a bath of ice water and salt.
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Remove the prawns to serve. Add sea salt to taste.
- 1 kg white prawns from Huelva (for approx. 4 people)
- Water
- Salt