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Grilled marinated Prawns with Espelette Pepper
Gambas grillées au Piment d'Espélette
A Recipe From: Pays Basque
Espélette pepper is a not-too-hot pepper grown in the Basque area. A lot of local chefs use it in lieu of black pepper in their dishes.

Serves: 4

Mix the olive oil and espelette pepper. Sprinkle the prawns with fleur de sel; set in a bowl and pour the marinade over; marinate for one hour in the refrigerator, turning occasionally. Roast the bell pepper in the oven under the grill, turning to char the skin; sweat in a paper bag for a few minutes, peel, seed, and slice the bell pepper in thin strips. In a sauce pan over medium heat, sauté the lardons for 5 minutes, stirring occasionally; add the onions and the bell pepper strips and cook 5 minutes; add the fava beans and the chicken stock. Cover and cook about 10 minutes (a little less if using peas). Check seasoning. Remove the prawns from the marinade; grill them 2 or 3 minutes on each side. Place 3 prawns in the center of 4 warm plates and drizzle a little bit of marinade over them. Spoon the fava beans around the prawns and top with strips of Serrano. Serve immediately.

Think of this as a gourmet Surf-and-Turf, Basque style... The recipe will serve 4 as a first course, 2 as a main.

Recipe Contributed By
Joie de Vivre

Recipe Category: Fish

Fleur de sel Available Online
1/3 cup extra-virgin olive oil Available Online
1 1/2 tsp espelette pepper Available Online
12 large prawns, shelled and butterflied
1 red bell pepper
2 oz slab bacon, cut into small lardons
8 pearl onions, peeled
2 cups of shelled fava beans (or peas)
3/4 cup chicken stock Available Online
2 slices of Serrano or Prosciutto, cut in strips

Wine Pairings

wine A dry Rosé, such as Irouleguy rosé or Bandol.

Items Available For This Recipe