Andalucian Tapas Recipes

Langostinos de Sanlucar (Prawns)

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


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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