As a starter or even as a main course, enjoy these prawns with olives plancha style and its gazpacho verde.
Ingredients for 6 people:
- 200 grams of pitted black olives (drained net weight)
- 18 frozen prawns
- 7 centiliters of dry white wine
- 5 centiliters of 1/2 skimmed milk
- 1 cucumber
- 10 grams of Wasabi
- 30 grams of unsalted butter
- 2 centiliters of olive oil
- 6 pinches of fine salt
- Espelette pepper
Recipe for prawns with olives
Wash the cucumber, then cut it into 0.5 cm pieces and mix it with the milk, olive oil, salt and wasabi.
Then filter everything and keep in the fridge.
Drain the black olives.
Shell the prawns, leaving the tail, then remove the intestine on the back with the tip of a knife.
In a hot pan with a drizzle of olive oil, sear the prawns very quickly on each side. Deglaze with white wine and reduce to 2/3. Off the heat, then add the butter, black olives and Espelette pepper.
Arrange the prawns with olives on a plate and serve with the cucumber gazpacho in a small verrine.
Chef's tip for prawns with olives
To deglaze the frying pan of prawns, you can use a pastis type alcohol instead of white wine; in this case, divide the quantity by 3.
Photo credit: Ph. Asset