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Le Chaudron recipe
Gambas grillées à l'ail et piment
Grilled garlic-chili prawns
⏱ 20 minServes 4Easy230 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
16fresh king prawns
3 clovesgarlic
3 tbspolive oil
1fresh red chili
1lemon
a few flat-leaf parsley leaves
1 pinchpepper
- 16 fresh king prawns
- 3 cloves garlic
- 3 tbsp olive oil
- 1 fresh red chili
- 1 lemon
- a few flat-leaf parsley leaves
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the prawns, leaving the tails on, and remove the vein with the tip of a knife.
- Finely slice the garlic and seeded red chili and mix with the olive oil in a large bowl.
- Add the prawns, toss to coat and refrigerate 10 min.
- Heat a skillet over high heat and sear the drained prawns about 2 min per side.
- Make sure they're pink and firm, without overcooking.
- Add a squeeze of lemon, sprinkle with chopped flat-leaf parsley and serve hot right away as a starter.
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