Pil pil prawns and homemade croutons

Huile d'olive de Nîmes PDO
Intense flavour
Gambas pil pil et croûtons maison
A PDO
Preparation
15 min
A PDO
Cooking time
10 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

Ingredients

A PDO
For 4 personnes
For the croutons:
  • Half a baguette from the day before
  • 2 tbsp full-flavoured olive oil
  • 1 clove of garlic, crushed
For the prawns:
  • 24 raw prawns
  • 125 ml of full-flavoured French olive oil
  • 6 cloves of garlic
  • 4 to 6 bird’s eye chillies
  • 1 tsp paprika
  • Salt, freshly ground pepper

Tip

Choose an olive oil with an intense flavour, for its herbaceous aromas and its slight hint of pungency and bitterness. The full-flavoured oils from PDO Provence, Haute-Provence, Vallée des Baux de Provence and Aix-en-Provence are ideal, as are the single-varietal oils from Picholine, Aglandau, Olivière, …

Instructions

Prepare the croutons:
  • Preheat your oven to 200°C.
  • Cut the baguette into fairly thin slices.
  • Put the strong-flavoured olive oil and the crushed clove of garlic into a large bowl.
  • Add the slices of bread to the bowl so that they are well coated in the olive oil and garlic mixture.
  • Place the slices of bread on a baking tray lined with baking paper and bake for 5 minutes. If necessary, continue baking until the slices are golden brown.
Prepare the prawns:
  • Shell the prawns completely or partially, leaving the tails on.
  • Make an incision along the back to remove any intestine.
  • Peel the garlic cloves and crush them. Fry the garlic and chilli in the strong-flavoured olive oil until the garlic turns slightly brown. Add the prawns and cook for about 3 minutes, turning them over until they change colour. Season with salt and pepper. Sprinkle with paprika before serving hot with croutons.
  • Enjoy your meal!

Tip

Choose an olive oil with an intense flavour, for its herbaceous aromas and its slight hint of pungency and bitterness. The full-flavoured oils from PDO Provence, Haute-Provence, Vallée des Baux de Provence and Aix-en-Provence are ideal, as are the single-varietal oils from Picholine, Aglandau, Olivière, …
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

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