In a bowl, combine the prawns with the garlic, parsley, salt and extra-virgin olive oil. Stir well and let the prawns marinate in the fridge for at least an hour.
Sautéed garlic prawns
- 50 g medium fresh prawns
- 8 minced garlic cloves
- 1 tablespoon parsley
- A pinch of salt
- 80 ml Borges extra-virgin olive oil
- 100 g Borges stuffed green olives with pepper
- ½ lemon
Step by step
In a deep pan with a drizzle of extra-virgin olive oil, sauté the prawns with the marinade ingredients until golden brown. Salt to taste.
Next, add the sliced olives to the pan and cover. Cook for a couple of minutes, covered, over very low heat.
Remove the prawns and olives, letting the oil drain back into the pan.
Add the juice of half a small lemon to the pan with the oil, stir well and then pour the mixture over the prawns and olives.
Serve with bread for dipping in the sauce.