|These Gambas Come 6-8 Pieces To The Kilo|
For somebody who really likes prawns, the best way to eat them is plain with just lemon and olive oil. A kind of sauce can be made on the side just in case someone wants to dip his prawn in it.
The other day was my 65th birthday, a milestone in my life. So I decided to have some friends over to give them (and myself) a real treat.... here's how:
Went to the central fish market of Athens (another post) visited my fish monger who did not have any but introduced to someone else who did...that's how it goes: We were 5 for dinner so figured 3 per person would be ample especially that we also had a main course after that.
|Prawns ready to be put under the broiler|
- Wash all 15 prawns well with fresh water and drain in a colander.
- Using a pair of kitchen scissors cut each shell along the top till the tail.
- Separate lightly the shell from the meat still keeping the shells on
- Cut the "back" to get rid of all sand and black vein.
- Wash, strain and place on a tray.
- Add salt, freshly ground pepper, (some cumin powder, very optional) lemon and extra virgin olive oil to each and every prawn.
- Place prawns (as in picture on the right)on a cookie sheet ready to insert under the broiler.
- Get your broiler hot and ready.
- When it is time to sit at table, broil 2½ minutes on one side.
- Take out from oven and overturn each shrimp and insert under broiler for another 2½ minutes.
Note: Prawns become rubbery when over cooked. When all the shell turns yellow, they are ready.
- 3 Tbsp. good quality mayonnaise (better if home made).
- 3 Tbsp. Dijon mustard with honey.
- 1 Tbsp. Basamic Vinegar.
- 1 Tbsp. Lemon juice.
- 1 Tbsp. Extra Virgin Olive Oil.
- 1 Tbsp. Cognac (optional).
- 1 tsp. Lea & Perrins sauce (Worcestershire sauce).
- 1 tsp. smoked paprika.
- Salt and freshly ground pepper.
Mix above very well till blended and creamy.
- Using a little ladle add in a zig-zag motion some sauce on the plate.
- Place three prawns on top.
- Sprinkle some finely chopped parsley on top of the prawns.