Ripe, shelled shrimp make a fun, fidget summer lunch. Don’t forget to buy crusty bread, because it helps you scrape the delicious oil into your mouth better! The meal is topped off with fresh rose wine.
Ripe shrimp are less often grilled, but this summer delicacy is worth a try. Shrimp are heated in oil flavored with chili, ginger, garlic and lemon. The flavor is finished off with a sprig of parsley.
It is less common to find raw crabs in the cabin owners’ cold pool. Ripe shelled crabs are likely to be found instead, so grab a bag for your trip!
The most important thing is not to fry the ripe crabs too much. They are simply heated quickly on the grill in a cast iron or griddle, accompanied by delicious flavors, and the summer lunch is ready for the table in the blink of an eye.
Wine tip
This lunch literally cries out for rosé wine. A good value rosé, Zenato Rosé San Benedetto, €13.99, arrives at the table from the Veneto province of Italy.
The deliciously juicy, berry-like and fresh lemony rosé tastes good on its own or as a companion to such uncomplicated, world-enhancing summer treats.
Grilled prawns
500 g of ripe whole prawns (frozen)
A 5 cm piece of ginger
3 cloves of garlic
½ a lemon
2 tablespoons of olive oil
3 small red chilies
1 teaspoon of finger salt
1 pot of parsley leaves
In addition
country bread
1. Thaw the crabs and dry them with paper towels.
2. Peel the ginger and cut it into thin sticks. Crush the garlic cloves with the blade of a knife.
3. Cut the lemon into half-moon-shaped slices.
4. Heat the oil in the grill pan. Add ginger, garlic and chili. Stir fry for a few minutes.
5. Add the shrimps and lemons. Fry for 1-2 minutes until the crayfish are heated through. Season with salt and chop parsley on top. Serve the crabs with country bread.