Cook and Drink

Shrimps and prawns are subtle, delicate and tasty. Popular food in many countries, just think shrimp cocktail, stuffed eggs with shrimps and of course, fried prawns with garlic and lemon.
For this recipe you need large, wild or organic prawns. We strongly suggest using ones that are not yet cleaned. It’s not difficult to clean shrimps and they taste much better than factory cleaned shrimps.
We serve the prawns with samphire. It’s a crunchy and salty vegetable that brings lots of colour and flavour to the plate. It can be eaten raw but it’s better to cook or steam it for a minute or two. The history of samphire goes back to the 14^thcentury when the ashes of the marsh samphire (rich on sodium carbonate) were used to make glass. 

Wine Pairing

We enjoyed our Prawns with a glass of Picpoul de Pinet produced by Gérard Bertrand. A dry white wine, with a pale straw yellow color. It has aromas of citrus and gooseberries. The wine is full and round with minerality which is typical for a Picpoul de Pinet.
Recently we combined the prawns with a white wine made by Casa Relvas in Portugal. The wine is made with antão vaz and viognier grapes. Subtle aromas, gentle acidity and a nice finish.
You could also combine the prawns with a glass of Chablis, Verdejo or Soave.

What You Need

• Six large Prawns
• Garlic
• Olive Oil
• Black Pepper
• 50 grams of Samphire
• Crusted Bread
• Lemon (optional)

What You Do

1. Use scissors to cut the shell of the prawn. Start behind the head and cut towards the tail. Just before the tail turn 90 degrees and make a cut around the prawn
2. Remove the head, the shell and the legs of the body. Keep the tail on the prawn.
3. Remove the black vein (the prawn’s intestines) and the slurry (if any)
4. Wipe clean with kitchen paper
5. Transfer the prawns to the refrigerator
6. Wash the samphire
7. Coarsely slice the garlic
8. Heat a pan with water
9. Dry the prawns and fry them in a skillet in olive oil (depending on the size maximum 4 minutes in total) on both sides and on the back.
10. When the prawns begin to colour, add the garlic and reduce the heat
11. Coat the prawns with the oil and the garlic in the pan
12. Cook the samphire for one minute maximum (or steam for two minutes)
13. Drain the samphire
14. Serve on warm plates with some black pepper and lemon (if using)
15. Enjoy with crusted bread