mezzomediPrawn
Meaty, sweet gambas, with an intense marine flavor magnified on the plancha.
Prawns are large crustaceans with delicate and slightly sweet flesh. Their firm and meaty texture lends itself to multiple preparations, from simple pan-roasting to more elaborate cooking. A staple of Mediterranean gastronomy, they symbolize the elegance of seafood on the table.
Best pairings
Garlic Classic88%Garlic prawns, grilled à la plancha.
Extra virgin olive oil Classic84%Prawns with olive oil and garlic.
Chili pepper Classic82%Gambas al pil-pil, garlic and chili.
Lemon Classic82%Lemon on grilled prawns.
Red bell pepper Classic82%Roasted red pepper brings natural sweetness and smokiness, combining its sugary flavor with marine notes.
Flat-leaf parsley Classic80%Parsley on garlic prawns.
Tomato Classic80%The acidic and umami flavor of tomato creates an elegant sauce, like a fish suquet or for skewers.
Black pepper Classic78%Noble piquancy that cuts through marine richness without overpowering, a classic spicy finish.
Smoked paprika Classic78%Smoked paprika on plancha-grilled prawns.
White wine Classic76%White wine to deglaze prawns.
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FAQ
What goes with prawn?
Prawn pairs especially well with garlic, extra virgin olive oil, chili pepper, lemon and red bell pepper. Garlic prawns, grilled à la plancha.
What can I substitute for prawn?
If you don't have it, try: shrimp, langoustine, cuttlefish, squid.