Shrimp on a skewer with aioli chives
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill plate or plancha
Ingredients
• 16 shrimps
Variant 1 Aioli:
• 1 young fresh garlic, halved
• 200g mayonnaise
• 100 g yoghurt
• Juice and zest of ½
untreated lemon
• Salt
• Pepper
• ½ bunch of chives,
finely chopped
Variant 2 Asian:
• 1 passion fruit
• Juice of ½ lemon
(even better: 2 tablespoons yuzu juice)
• 3 tbsp light soy sauce
• ½ teaspoon fermented black pepper
or lemon pepper, crushed
Matching accessories are available in our shop!
preparation
➊ For the aioli, slowly grill the garlic on the hot grill plate or plancha until golden brown and braise until soft. Grill the lemon zest on the plate as well. Using a hand blender or in a food processor, blend the softened peeled garlic, lemon zest and juice, yoghurt and mayonnaise until very smooth, season with salt and pepper.
➋ Peel the shell off the prawns, then cut them lengthways and remove the intestines. Put each prawn individually lengthways on a metal skewer up to the head. This will later transfer the heat so that the prawns cook evenly.
Halve the passion fruit and put the contents, including the seeds, into a bowl. Make a dressing from the remaining ingredients and mix with the passion fruit.
➌ To grill, just hold the head of the prawn directly over the embers so that it and the metal tip get very hot and the prawn is cooked from the inside out. This way it cooks very evenly and by roasting the head you get wonderful roasted aromas.
➍ Once the shrimp is ready, remove the head and squeeze it over the rest of the body so that the stock can distribute evenly.
➎ To serve, either dip the prawns in the aioli and toss in chopped chives or dip them in the passion fruit mix.
Recipe by Giuseppe Messina
Giuseppe Messina under steam. The specialist in molecular cuisine gives the shrimps the final kick. Giuseppe is an international professional chef and a true master of culinary seduction. He presents his dishes in unusual textures and imaginative forms that always tell a story. www.giuseppemessina.de
Recipe from FIRE&FOOD issue 02/2018
