📝 About This Recipe
A cornerstone of Portuguese coastal dining, Gambas à Aguillo is a masterclass in simplicity and bold flavors. Succulent prawns are flash-seared in a golden pool of premium olive oil infused with an abundance of sliced garlic, a hint of piri-piri heat, and finished with a bright splash of white wine. It is a sensory experience defined by the intoxicating aroma of sizzling garlic and the essential ritual of dipping crusty bread into the fragrant, spicy oil.
🥗 Ingredients
The Seafood
- 500 grams King Prawns or Jumbo Shrimp (peeled and deveined, tails left on for presentation)
- 1 teaspoon Sea Salt (to season the prawns)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Aromatic Base
- 120 ml Extra Virgin Olive Oil (use a high-quality Portuguese oil if possible)
- 8-10 pieces Garlic Cloves (thinly sliced into chips)
- 1-2 pieces Piri-Piri Pepper or Dried Chili Flakes (sliced, or 1 teaspoon of flakes)
- 2 pieces Bay Leaf (dried or fresh)
- 30 grams Unsalted Butter (cold, to emulsify the sauce)
The Finish
- 60 ml Dry White Wine (such as Vinho Verde or Pinot Grigio)
- 1/2 piece Fresh Lemon Juice (squeezed fresh)
- 2 tablespoons Fresh Cilantro or Parsley (finely chopped)
- 1 piece Lemon Wedges (for serving)
- 1 loaf Artisan Crusty Bread (essential for mopping up the sauce)
👨🍳 Instructions
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1
Pat the prawns thoroughly dry with paper towels. Removing excess moisture ensures they sear beautifully rather than steaming.
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2
Place the prawns in a bowl and toss with sea salt and freshly cracked black pepper. Let them sit at room temperature for 10 minutes.
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3
In a wide, heavy-bottomed skillet or a traditional clay 'caco' pot, add the extra virgin olive oil and the sliced garlic over medium-low heat.
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4
Gently cook the garlic for 3-4 minutes. You want the garlic to soften and infuse the oil without turning brown; it should be a pale golden color.
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5
Add the bay leaves and the piri-piri peppers to the oil, allowing them to release their fragrance for about 1 minute.
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6
Increase the heat to medium-high. Once the oil begins to shimmer, add the prawns in a single, even layer.
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7
Sear the prawns for 1-2 minutes on the first side until they turn pink and slightly opaque. Do not overcrowd the pan; work in batches if necessary.
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8
Flip the prawns over. Immediately pour in the white wine. It will sizzle and steam, deglazing the flavorful bits from the bottom of the pan.
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9
Allow the wine to reduce by half, which should take about 1 minute. This concentrates the flavor and removes the raw alcohol bite.
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10
Add the cold butter to the pan. Swirl the skillet gently as the butter melts; this creates a silky, emulsified sauce with the oil and wine.
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11
Squeeze the fresh lemon juice over the prawns and stir in half of the chopped cilantro or parsley.
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12
Remove from heat immediately. The prawns are done when they form a 'C' shape; if they curl into an 'O', they are overcooked.
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13
Transfer the prawns and all that glorious garlic oil to a warm serving dish. Garnish with the remaining herbs and extra lemon wedges.
💡 Chef's Tips
Use high-quality olive oil as it makes up the bulk of the sauce; a peppery Portuguese oil is ideal. Do not mince the garlic; slicing it into 'chips' prevents it from burning and provides a delicious texture. If using frozen prawns, ensure they are completely thawed and patted dry before cooking. For an authentic touch, use a clay pot (caco) which retains heat and keeps the oil sizzling at the table. Adjust the heat by removing the seeds from the piri-piri if you prefer a milder sauce.
🍽️ Serving Suggestions
Serve with a chilled glass of Vinho Verde or a crisp Sauvignon Blanc to cut through the richness of the oil. Always provide plenty of warm, crusty bread (Pão de Água) for dipping into the garlic-infused oil. Pair with a light tomato and onion salad dressed with vinegar to balance the savory flavors. Serve as part of a 'Petiscos' (Portuguese tapas) spread alongside olives and cured cheeses. Offer a small bowl for discarded prawn tails to keep the dining experience tidy.