Exotic prawns, olive oil from Haute-Provence PDO

Huile d'olive de Haute-Provence PDO
Intense flavour
Crevettes exotiques, huile d’olive de Haute-Provence AOP
A PDO
Preparation
10 min
A PDO
Resting time
1h
A PDO
Cooking time
5 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Gluten-free

Ingredients

A PDO
For 4 personnes
  • 500 g of peeled prawns
Marinade:
  • 1 clove of garlic, crushed
  • 1 lime (juice and zest)
  • 2 tablespoons of olive oil from Haute-Provence PDO
  • Salt, pepper
  • 1.5 tablespoons of garlic powder
  • ½ teaspoon of chilli paste

Tip

Can be enjoyed as a starter or as a main course served with Chinese noodles (quick to prepare and delicious!).Opt for an PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple.Or choose another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence,PDO olive oil from Nîmes, a French olive oil from the Picholine variety, Petit Ribier, Aglandau, Salonenque...

Instructions

  • Prepare the marinade by mixing all the ingredients together.
  • Place the prawns in an airtight container, pour the marinade over them and leave to marinate in the fridge for 1 hour.
  • Heat a little PDO Haute-Provence olive oil in a frying pan and add the drained prawns (set the marinade aside), cook briefly (5 to 10 minutes maximum), adding the marinade halfway through cooking; the prawns should be lightly browned without being dry.

Tip

Can be enjoyed as a starter or as a main course served with Chinese noodles (quick to prepare and delicious!).Opt for an PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple.Or choose another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence,PDO olive oil from Nîmes, a French olive oil from the Picholine variety, Petit Ribier, Aglandau, Salonenque...
We recommend...

For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence. 

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