Grilled prawns with olive oil mayonnaise – a traditional, garlicky flavour

Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO
Mature flavour
Crevettes grillées et mayonnaise à l'huile d'olive Goût à l'ancienne et à l'ail
Photo credit: Studio avec vue
A PDO
Preparation
10 min
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
Regional cuisine Main course Basics Gluten-free

Ingredients

A PDO
For 4 personnes
  • 24 large raw prawns, in their shells
  • 2 tbsp pastis
  • 4 tablespoons of olive oil from the Vallée des Baux-de-Provence – matured olives PDO
  • salt, pepper
For the garlic mayonnaise:
  • 1 egg yolk
  • 1/2 teaspoon of strong mustard
  • 1 clove of garlic
  • 150ml of olive oil from the Baux-de-Provence Valley – ripened olives PDO
  • ½ lemon
  • 25g flaked almonds
  • Salt, pepper

Tip

The secret to making a good mayonnaise is to take the egg out of the fridge a little while beforehand so that it isn’t too cold, and to add the oil drop by drop at the start, whisking vigorously, until the mayonnaise begins to thicken.

Instructions

  • Mix the pastis with 4 tablespoons of olive oil from the Vallée des Baux-de-Provence – PDO matured olives – and pour over the prawns. Leave to marinate whilst you prepare the mayonnaise.

  • Toast the almonds in a frying pan over a high heat, then set aside. Mix the egg yolk with the mustard and crushed garlic, then whisk whilst gradually adding the olive oil.
  • Once the mayonnaise has been thoroughly whisked, add a little lemon juice, salt and pepper, and the coarsely chopped toasted almonds.
  • Cook the prawns on a griddle or barbecue for about 2 minutes on each side; they should be a lovely pink colour and lightly charred. Season with salt and serve immediately with mayonnaise and breadsticks.

Tip

The secret to making a good mayonnaise is to take the egg out of the fridge a little while beforehand so that it isn’t too cold, and to add the oil drop by drop at the start, whisking vigorously, until the mayonnaise begins to thicken.
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.

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