This gambas à la guilho recipe is a firm favourite on the Bar Douro menu. Recreate its majesty at home by using the best-quality prawns you can get your hands on, and be sure to serve with plenty of bread to mop up that incredible sauce.
Recipe courtesy of
250g tiger prawns
30g unsalted butter
50ml olive oil
50g garlic cloves, peeled
50g fresh red chilli, seeds removed
150ml olive oil
20ml lemon juice
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To make the sauce, blitz the chilli, garlic, lemon juice, and olive oil in a food processor until smooth.
Peel the prawns, leaving the heads and tails on. Once peeled, make a small cut in the back and remove the veins. Season the prawns with salt.
In a frying pan, heat the olive oil and colour the prawns on both sides (about 3 minutes depending on the size). Add the brandy and let it reduce.
Add the blitzed sauce, the water, and the butter to the pan and reduce until the sauce is smooth. Check the seasoning.
Serve the prawns sprinkled with chopped chives.
The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.