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Jumbo Prawns a la Plancha

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Source: The Basque Kitchen

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Active Time:  10 Minutes
Total Time:  2 Hours 10 Minutes
Yield:  Serves 4

Known as gambas a la plancha in Spain, this casual manner of preparing prawns has been adopted throughout the Basque region. It is an ideal food for parties and for those who love to eat. Since the prawns are served whole, to eat them you must use your fingers. Everyone gets a little messy, and that creates a relaxed atmosphere. The prawns can be sauteed or grilled with equal success.

RECIPE INGREDIENTS

20 whole jumbo prawns, preferably with heads on (about 1 1/2 pounds)

3 tablespoons sherry vinegar

4 garlic cloves, finely sliced

1/4 cup olive oil

2 teaspoons dried chile flakes

Pinch of kosher salt

1 lemon, thinly sliced crosswise

Jumbo Prawns a la Plancha Recipe at Cooking.com

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DIRECTIONS

Spread the prawns out in one layer in a large cazuela or ovenproof glass baking dish.

Combine the sherry vinegar, garlic, olive oil, chile flakes, and salt. Mix well and pour over the prawns. Turn them over a few times in the marinade to coat well. Scatter the lemon slices on top. Cover with plastic wrap and refrigerate for 2 to 3 hours.

Remove from the refrigerator a half hour before cooking and drain the prawns, reserving the marinade.

Preheat a griddle or large saute pan to medium-high. Place half of the prawns on the hot griddle and drizzle half of the marinade on top. Cook for 3 to 4 minutes, turning them once or twice, until cooked through. Repeat with the remaining prawns and marinade. Serve immediately.

Nutrition Facts per Serving
Yield: Yield: Serves 4

Calories:

169

Fat. Total:

14g

Fiber:

Carbohydrates, Total:

Sodium:

96mg

% Cal. from Fat:

75%

Cholesterol:

53mg

Protein:

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