I tried something quite a bit like this while we were in Spain and loved it. The key to my loving it was the use of sherry in the dish. I had been wanting to try to take a crack at recreating it, so here we are. I have to be honest, this turned out better than what I had in Spain. I backed off on the oil a bit and upped the sherry probably from the way I had it in Spain. Anyhow, the spices are subtle in a gradually lip-warming way... you never get so much spice that it finds its way into the back of your throat or anything; just enough to let you know its there.
Enough jabbering on... try these now. Oh, and don't even THINK about dumping the sauce down the sink when the prawns are gone. Get some crusty bread to mop that up... it's arguably the best part.
20 raw prawns, peeled and intestinal tract removed
2 tablespoons olive oil
½ teaspoon smoked paprika
½ teaspoon red pepper flakes
5 cloves garlic, sliced, then chopped a bit
⅓ cup Amontillado sherry
salt & pepper
2 tablespoons parsley, fresh, leaves chopped coarsely
Prepare the prawns, rinse them, season them with salt and pepper then set them aside.
Heat the oil in a medium skillet under medium heat. Add the paprika and pepper flakes and swirl it around a bit. When the oil is hot, add the garlic and let is sizzle for 30 seconds or so, being careful not to color them much.
Add the sherry and increase the heat to medium-high. Let it bubble away until the liquid has reduced about a 1/3 or it's volume. Add the prawns and stir briefly to coat. Let it cook for 45 seconds to a minute then flip them over and cok the other side about the same amount of time, until the prawns are pinked, curled up and done.
Add the parsley and stir through. Put the prawns in a bowl and divide the sauce between them. Serve hot with some bread.
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