Occitan-style Grilled Prawns with Aioli

Ingredients

In this Occitan adaptation, the Dublin Bay prawns are marinated in a blend of fragrant herbs like thyme, rosemary, and bay leaves, which are commonly used in Occitan cuisine. The prawns are then grilled to perfection, adding a smoky char that enhances their natural sweetness. The traditional Irish mayonnaise is replaced with a creamy aioli, a staple in Occitan cuisine, made with garlic, egg yolks, and olive oil. We alse have the original recipe for Dublin Bay Prawns with Mayonnaise, so you can check it out.

• 500g (1.1 lb) Dublin Bay prawns 500g (1.1 lb) Dublin Bay prawns
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary leaves 1 tablespoon fresh rosemary leaves
• 2 bay leaves, crushed 2 bay leaves, crushed
• Salt and pepper, to taste Salt and pepper, to taste
• For the aioli: For the aioli:
• 2 egg yolks 2 egg yolks
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• 250ml (1 cup) olive oil 250ml (1 cup) olive oil
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 30g, 4g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 18g
• Fiber: 0g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, thyme leaves, rosemary leaves, crushed bay leaves, salt, and pepper.
2. 2.
   Add the prawns to the marinade and toss to coat them evenly. Let them marinate for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   In the meantime, prepare the aioli. In a separate bowl, whisk together the egg yolks, minced garlic, and Dijon mustard.
5. 5.
   Slowly drizzle in the olive oil while whisking continuously until the mixture emulsifies and thickens.
6. 6.
   Stir in the lemon juice and season with salt and pepper to taste. Set aside.
7. 7.
   Remove the prawns from the marinade and thread them onto skewers.
8. 8.
   Grill the prawns for 2-3 minutes per side until they turn pink and slightly charred.
9. 9.
   Serve the grilled prawns with the aioli sauce on the side.

Treat your ingredients with care...

• Dublin Bay prawns — Make sure to remove the shells and devein the prawns before marinating them. This will ensure that they cook evenly and allow the flavors of the marinade to penetrate the flesh.

Tips & Tricks

• If you don't have access to Dublin Bay prawns, you can substitute them with other large prawns or shrimp.
• For a smokier flavor, you can grill the prawns over charcoal instead of a gas grill.
• Serve the grilled prawns with a side of crusty bread to soak up the delicious aioli sauce.
• If you prefer a milder garlic flavor, you can reduce the amount of garlic in the aioli.
• To add a touch of freshness, garnish the dish with a sprinkle of chopped parsley.

Serving advice

Serve the Occitan-style Grilled Prawns with Aioli as a main course alongside a fresh green salad and crusty bread. The creamy aioli pairs perfectly with the smoky and succulent prawns, creating a delightful combination of flavors.

Presentation advice

Arrange the grilled prawns on a platter, skewers removed, and drizzle them with a little extra aioli. Garnish with a sprig of fresh thyme or rosemary for an elegant touch. Serve the aioli in a small bowl on the side for dipping.