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Grilled king prawns with aioli and baguette on a rustic wooden board, Verdejo white wine glass, Spanish tapas bar setting

Grilled king prawns with aioli and baguette

Grilled king prawns with golden-brown grill stripes, a creamy, intensely garlicky homemade aioli and crispy grilled baguette - this summer dish is ready in 20 minutes and needs no distractions. The quality of the ingredients beats any technique. With its grapefruit-fennel freshness, aromatic expressiveness and lively acidity, the DO Rueda Verdejo from Castile-León is the perfect Iberian wine partner for this barbecue classic.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Grill dish, Main course
Cuisine Mediterranean, Spanish
Servings 2 Servings
Calories 620 kcal

Cooking utensils

  • 1 Grill or grill pan
  • 1 Hand blender or mixer (for the aioli)
  • 1 Brush (for oiling)
  • Wooden skewers (30 watered) or barbecue tongs
  • 1 Small bowl (for the aioli)

Ingredients
  

  • 500 g King prawns raw, with shell, size 8/12
  • 2 1 tbsp olive oil
  • 2 Garlic cloves grated
  • Zest and juice of half a lemon
  • 1 teaspoon smoked paprika powder
  • Salt black pepper
  • 1 Baguette

FOR THE AIOLI:

  • 2 Garlic cloves very finely grated or crushed in a mortar
  • 1 Egg yolk Room temperature
  • 1 teaspoon Dijon mustard
  • 150 ml Neutral oil Sunflower or grape seed oil
  • 2 Tbsp extra virgin olive oil
  • Juice of half a lemon
  • Salt white pepper

Preparation
 

PREPARATION:

  • For the aioli: Whisk the egg yolk, mustard, garlic and a pinch of salt in a tall cup or bowl.
  • Stir in the neutral oil, first drop by drop, then in a thin stream - always beating until completely emulsified.
  • Finally, stir in the olive oil and season with lemon juice, salt and pepper. Chill in a cool place.
  • Marinate the king prawns with olive oil, garlic, lemon zest, paprika powder, salt and pepper. Leave to marinate for 15 minutes.
  • Cut the baguette diagonally into thick slices.

COOKING STEPS:

  • Preheat the barbecue to a high heat.
  • Grill the baguette slices briefly on both sides until they have grill marks. Set aside.
  • Place the prawns on the hot grid or cook in a grill pan over a high heat.
  • Grill for exactly 90 seconds to 2 minutes per side - golden brown on the outside with grill marks, still soft pink on the inside.
  • Remove from the grill immediately.

DIRECTIONS:

  • Arrange the prawns on a large board or platter.
  • Place the aioli in a small bowl next to it.
  • Arrange grilled baguette.
  • Garnish with lemon wedges, fresh parsley and fleur de sel.
  • Dipping at the table itself - that's the whole point.

SUPPLEMENTS:

  • Lemon wedges to serve
  • Fresh parsley leaves as garnish
  • Mixed leaf salad with lemon dressing

Nutritional values per portion

Calories: 620kcalCarbohydrates: 38gProtein: 36gFat: 36g
Keyword Grilled king prawns with aioli, Grilled prawn aioli recipe, Grilled prawns Wine, Prawn baguette summer, Spanish shrimp recipe wine, Verdejo Rueda prawns
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