Sanlucar de la Barrameda
is the lesser known town of the sherry triangle of Cadiz, on the edge of
the Río Guadalquivir. Famous for it's salty manzanilla wine and fantastic sea
food.
 Ingredients for 6 people -
1 kilo
of prawns & lots of salt.
Method
Place a pan on the heat with abundant water and salt. When the water is
boiling throw in the
prawns, and then bring back to the boil and remove from the heat (the
prawns should now be pink). Throw the prawns in to a container
filled with water and ice and chill them for between 1 and 2 minutes.
When the time is up remove the prawns from the cold water, and place
them on a tray, covered with a damp cloth and put them in the lowest part
of the refrigerator until serving time. Serve with mayonnaise or Mary Rose
sauce.
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