Gambas Grillés au Sel de Mer

Seared Prawns with Sea Salt


Preparation info

  • Serves

    2 or 3

    as a Main course
    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

This recipe suits many sizes of prawns, from giant gambas (jumbo prawns) on down, including langoustines (scampi or Dublin Bay prawns). The prawns must be large, raw, and in their shells, with or without heads. Don’t use small shrimp, as they will absorb too much salt. Here is the place to use your special fleur de sel. You will find that your guests will jump right in, peeling the shellfish at the table as a first course or luxurious main course.