Culinary Explorer
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Gamberoni alla Griglia
Created by Chef Graziella
The Adriatic's simplest seafood preparation: prawns split down the back, kissed by flame, and dressed with nothing more than oil, a whisper of garlic, and parsley. What you leave out matters.
There is no better test of a cook's restraint than gamberoni alla griglia. You take magnificent prawns, you split them, you grill them, and you dress them simply. That is all. If you cannot resist adding ingredients, you have missed the point entirely.
The garlic here is not the aggressive presence Americans expect. You warm sliced garlic in olive oil just until fragrant, then strain it out. What remains is perfume, not assault. The parsley is flat-leaf, always flat-leaf, chopped at the last moment so it stays bright. The lemon comes to the table whole, for guests to squeeze as they wish.
Fishing villages along the Adriatic have prepared prawns this way for generations. The fishermen knew that when the catch is impeccable, the cook's job is to step aside. You provide heat and seasoning. The prawn provides everything else.
Ingredients
large head-on prawns or jumbo shrimp
Quantity
2 pounds (8-12 per pound)
extra virgin olive oil
Quantity
1/2 cup, plus more for brushing
garlic cloves
Quantity
4
sliced thin
| Ingredient | Quantity |
|---|---|
| large head-on prawns or jumbo shrimp | 2 pounds (8-12 per pound) |
| extra virgin olive oil | 1/2 cup, plus more for brushing |
| garlic clovessliced thin | 4 |
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