Frank Torres: Okay, well all you guys, welcome to Cocina Latina again. Today we are going to have a special dish made with prawns and a bit of special Latin American recipe of garlic prawns, pretty much. What we are going to do is, we are going to grab some tomatoes, slice them up; bit of onions chop them up with a bit of garlic and salt and pepper, make it into a sauce, and later on we are going to introduce the prawns with a little touch of cream, that would be great.
Okay, so what we will do, we will grab some tomatoes; we slice it up, and then just chop it roughly. That tomato is going to have all these beautiful juices there which is going to create the sauce. Onion, the onion also you have to chop them remarkably fine so that you don't have to eat chunk of pieces of that. Cross it into three pieces and chop it finely. It is enough for two people, two or three people, and finally we have some parsley. Now what you do is, you got to do it just as I, okay. Now, what we are going to do is, we are going to have a probably add a bit of butter. Just grab the tomatoes and the onions and the parsley in a pan and add a little bit of fresh garlic. So, I am going to the kitchen, and we start cooking, and we have got the beautiful prawns.
We got our tomatoes, onions, cooking nicely there. Now we are going to add our garlic, this should be totally mashed. I love the garlic taste. The garlic prawns have to have the garlic. Drop our prawns and also we are going to use a little bit of cream to finish off the sauce. The prawns in there, they cook very quickly, so you have to be, reasonably quick with it. Add a portion of your sauce and then the cream and now you can tell the prawns are cooked, because they change the color. See how they change the color and glow. They turn greeny color and eventually they will turn quite red. We are going to season it as well with a little bit of salt, so just add a little pinch of salt to taste, okay. So here we have our prawns just came out of the stove. W are going to serve them on a bed of rice with some salads, spoons of that. Put all the sauce in there, nice and creamy, just finish it off with a touch of spring onion and here we are, Langostinos al Ajillo. Alright, so thanks for watching Cocina Latina, my name is Frank Torres, back to you, studio guys.
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