Mediterranean flavours for balmy summer evenings
These spicy prawns, marinated in a mixture of garlic, chilli and olive oil, are a highlight of any garden party. Quick to prepare and full of flavour, they bring the flair of Spain straight to your plate.
Ideal wine pairing: Albariño from Rías Baixas (DO)
The Albariño from the Galician region of Rías Baixas is known for its fresh acidity, citrus notes and mineral elegance. These characteristics harmonise perfectly with the slight spiciness and garlic flavour of the prawns. The lively freshness of the wine balances out the spiciness of the dish, while its fine saltiness emphasises the flavour of the seafood. An Albariño is therefore the ideal choice to accompany this dish and emphasise its Mediterranean character.
Further wine recommendations:
1. verdejo from Rueda (DO)
Verdejo from the Spanish wine region of Rueda is an extremely characterful choice with prawns with garlic and chilli. The wine is characterised by intense aromas of green apple, lemon and tropical fruit, paired with a slightly bitter, almond-like finish. Its fresh, lively acidity balances out the spiciness of the chilli and pleasantly enhances the sea flavours of the prawns. The typical herbal notes also complement the Mediterranean flavour of the marinade. An elegant companion for anyone who likes it crisp and refreshing.
2. Sauvignon Blanc from the Loire (AOC Sancerre or Pouilly-Fumé)
A classic Sauvignon Blanc from the Loire region – for example from Sancerre or Pouilly-Fumé – impresses with its fine minerality, racy acidity and notes of gooseberry, lime, grass and white flowers. This aromatic variety supports the intense flavours of the garlic and chilli prawns without overpowering them. The chalky soils of the region produce wines with a cool elegance that refreshingly prolong the flavour of the prawns. Ideal for anyone who appreciates the contrast between savoury food and delicate wine.
3. Assyrtiko from Santorini (PDO Santorini)
Assyrtiko from the volcanic island of Santorini brings an extraordinary combination of freshness, structure and mineral depth. The dry white wine shows citrus fruits, a salty sea breeze and an almost stony texture – just the right thing to go with marinated prawns. The fiery chilli heat is tamed by the cool precision of the wine, while its strong acidity and natural salinity emphasise the sea flavour of the prawns. A pairing with character and Mediterranean flair.
4. picpoul de Pinet (AOP Languedoc)
Picpoul de Pinet from Languedoc is a traditional accompaniment to seafood. Its flavours are reminiscent of lemon zest, white peach and green pear, accompanied by a fine mineral finish. The typically high acidity of picpoul acts like a squeeze of fresh lemon over the prawns, resulting in an appetising freshness. Its slight bitterness harmonises with the chilli spice and its light texture gives the dish room to develop. An underestimated but outstanding partner.
5. Grüner Veltliner from the Kremstal (DAC)
A Grüner Veltliner from the Austrian Kremstal combines elegance with flavour. The flavours range from citrus fruit to yellow apple and white pepper. This peppery note in the wine is a fascinating counterpart to the garlic and chilli in the marinade. At the same time, the wine has enough freshness and body to keep up with the texture of the prawns. Its harmonious acid structure makes it an all-rounder for savoury starters – a fine, balanced tip for fans of regional classics.
The recipe:
Marinierte Garnelen mit Knoblauch & Chili
Cooking utensils
- 1 Pfanne
- 1 Schneidebrett
- 1 Messer
- 1 Schüssel
Ingredients
Meeresfrüchte:
- 300 g Garnelen geschält und entdarmt
Marinade:
- 3 Knoblauchzehen fein gehackt
- 1 rote Chilischote in Ringen
- 3 EL Olivenöl
- Saft einer halben Zitrone
- Salz und Pfeffer nach Geschmack
Garnitur:
- Frische Petersilie gehackt
Preparation
Marinieren:
- Garnelen in einer Schüssel mit Knoblauch, Chili, Olivenöl und Zitronensaft vermengen.
- Mit Salz und Pfeffer würzen und 10 Minuten ziehen lassen.
Braten:
- Pfanne erhitzen und die marinierten Garnelen darin 2–3 Minuten pro Seite braten, bis sie rosa und durchgegart sind.
Servieren:
- Mit frischer Petersilie bestreuen und sofort servieren.
Empfohlene Beilagen:
- Frisches Baguette
- Aioli
- Grüner Salat mit Zitronenvinaigrette
