Prawns in garlic sauce with sweet red peppers

Prawns in garlic sauce with sweet red peppers

Wine flows through the veins of the Spanish Torres family. From the fourth generation, brother Miguel stayed behind at the winery in Catalonia, and sister Marimar Torres moved to California. To make wine there with a Spanish vibe, but also to cook and write recipes, as that is her second passion. - TEXT MARJOLEIN SCHUMAN | IMAGE PEXELS.COM

Prawns in garlic sauce with sweet red peppers (Gambes a l'all amb pebrots)

This is what you need (6 to 8 servings)

  • 3 tbsp olive oil
  • 18 large garlic cloves, coarsely chopped
  • ½ tsp hot red pepper flakes
  • 675 g large red pepper, pitted and cut lengthwise into thin strips
  • 900 g medium-sized prawns, peeled but with tails attached
  • 1 tsp salt
  • 50 ml fresh lemon juice
  • 50 ml dry white wine
  • 2 tbsp parsley leaves, finely chopped

This is how you make it

Heat oil in a large frying pan. Add garlic, pepper flakes and red peppers. Cook over low heat until peppers are soft, 10 to 15 minutes, stirring occasionally. Season to taste with salt. Turn up the heat and toss in the prawns, stirring and turning after 1 minute.

Pour lemon juice and wine over and cook quickly, 1 to 2 more minutes, until the prawns are cooked. Serve immediately, sprinkled with parsley.


Are you curious about more recipes from Marimar? Read about it in WINELIFE Magazine 81. Order this one here!

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