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Spanish Prawns in Garlic Sauce

Serves 4-6
Brian Streeter
Pairs well with:
Sauvignon Blanc, Napa Valley

Chef Brian Streeter recipe for a tasty dish to be enjoy as appetizer and tapa. Serve hot and make sure everybody has plenty of bread to dip in the sauce! Enjoy with our Cakebread Cellars Sauvignon Blanc.


2 T. olive oil
2 cloves garlic, minced
1 lb. plum tomatoes, peeled seeded and chopped
1 tsp. Spanish paprika, sweet
2 thyme sprigs

3 T. olive oil
2 cloves garlic, slivered
2 lbs. large prawns, peeled and deveined
1/4 c. white wine
salt and pepper


To make the sofrito, heat a large skillet over high heat. Add the olive oil and the garlic. Cook for 10 seconds to soften without browning. Add the tomatoes, paprika and thyme sprigs and cook over medium heat until thick, stirring occasionally. Reserve.

To Serve:

To serve, heat a large skillet over high heat. When the pan is hot add the remaining olive oil and garlic. Cook for 10 seconds. Add the shrimp and toss over high heat. Once shrimp begin to turn pink, add in the tomato mixture and the white wine. Cook for a minute or two longer. Serve hot with toothpicks.

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