How nice it is to remember that there are things that, without elaborate preparation, are absolutely delicious! Our friend Míriam, well known for her blog The Winter Guest, knows this very well. She tells us today how she enjoys prawns cooked in the Le Creuset cast-iron skillet (everything cooked in iron tastes even better, right?), and she pairs them with a homemade aioli you’ll want to finish by dipping bread into.
A good seafood dish with minimal preparation is one of the best formulas Mediterranean cuisine can offer. If the raw ingredients are high quality it doesn’t need much fuss and a plate of prawns on the griddle will be as good as the prawns themselves.
So, if we find quality prawns and make a homemade aioli, the result can be overwhelming. And the only difficulty, if you can call it that, is the aioli. No, I didn’t go for the chermoula marinade suggested in the Le Creuset recipe book. Because aioli is addictive, just so you know, and I hadn’t made it in a while. Because I know myself and I eat it all at once. But just this once.
I have to admit that I'm unable to make an aioli without egg, just with garlic and oil, and believe me, I've tried, so I'm giving the recipe with one yolk. Don't be too hard on me; it's just that I'm from the plateau. But you're free to make the pure, proper aioli. For how to cook the shrimp on the griddle I followed the wise advice of my friend Ma Ángeles, from Secocina. Let's go.
Ingredients
500 g prawns,
pinch flakes of salt,
a splash of good olive oil,
1 egg yolk,
2 garlic cloves,
300 ml mild olive oil.
Preparation
We’ll make the aioli first. Peel the garlic and cut it into even pieces. Put them in a mortar and pound them well, with a bit of salt.
Add the yolk to the same mortar and mix. Season with a little more salt. Begin to add the oil, little by little, whisking well (I do it by hand with a fork, nothing more). Continue until you’ve used all the oil. Toward the end you can add the oil faster, but at the start be cautious. Adjust the seasoning if necessary. Cover and keep refrigerated.
Cooking the shrimp couldn't be easier. Heat the griddle over medium heat, brush it with oil, and add a good handful of salt flakes. When they start to sizzle, place the shrimp on; cook them briefly, just until they change color on both sides.
Serve immediately, hot and accompanied by the aioli. Enjoy your meal.
Comments
Adrià said:
Hola :) estupendo el plato y ha sido la primera vez que hago alioli y quedó perfecto, gracias por compartir la receta
Claudia&Julia said:
Hola Carmen, Puedes usarla tranquilamente para hacer carne, pescado o marisco. Una vez limpia verás que no queda ningún olor.
Maria Dolors said:
Una recepta estupenda ,pero amb un petit matiz,per el all i oli no si posa ou ,perque es lligui si posa una mica de suc de llimona.
carmen said:
Buenos dias! Espectacular la pinta de la receta. Pero… me acabo de comprar una plancha exactamente igual que la de la foto. De momento la utilizo para carne y verdura. Cómo puedo hacer en la misma plancha marisco o pescado sin que deje olor? No me atrevo…