Gambas a l’armoricaine with Aioli

When we go to Provence on holiday this is one of my favourite dishes to make. We visit the market and buy the big Mediterranean prawns that the Spanish call gambas, the ones that look almost see-through when they are raw, with greeney blue markings. I cook them in their shells in a big frying pan with tomatoes and cognac and then we just put the pan in the middle of the table with a massive bowl of garlic mayonnaise or aioli, and some bread to mop up the juices, and we all tuck in.

Yields2 Servings
 1 large garlic clove 3 egg yolks (at room temperature) 1 tsp dijon mustard 4 tbsp vegetable oil 8 tbsp olive oil 1⁄2 lemon (juiced) 50ml olive oil 12 gambas 1 garlic clove (crushed) 2 longues shallots (finely diced) 3 tomatoes (briefly blanched) 1 small glass of cognac 1 glass of white wine 1 tsp sugar bunch of fresh parsley (roughly chopped)
1

First, prepare the aioli. Crush the garlic clove to a paste and set to one side.

2

Put the egg yolks and the mustard in a bowl and whisk until well blended. Add the vegetable oil, a dribble at a time, until it thickens. Add the olive oil in the same way. When all the oil is added, the mayonnaise should be quite thick. Add the garlic and the lemon juice and season with salt to taste. Keep covered in the fridge until needed.

3

Heat the olive oil in the pan over a high heat until it just starts to smoke. Add the gambas and cook for about 30 seconds on each side. Add the garlic and shallots and stir well. Add the tomatoes and stir again.

4

Add the cognac, put a match to it and flame. Add the wine and sugar and stir well. Cook for another 30 or 40 seconds, depending on the size of the gambas. Season. Sprinkle with a little of the parsley and stir again.

5

Place the gambas into a large serving dish, sprinkle with a little more parsley and serve immediately with the aioli.

CategoryCuisine

Ingredients

 1 large garlic clove 3 egg yolks (at room temperature) 1 tsp dijon mustard 4 tbsp vegetable oil 8 tbsp olive oil 1⁄2 lemon (juiced) 50ml olive oil 12 gambas 1 garlic clove (crushed) 2 longues shallots (finely diced) 3 tomatoes (briefly blanched) 1 small glass of cognac 1 glass of white wine 1 tsp sugar bunch of fresh parsley (roughly chopped)

Directions

1

First, prepare the aioli. Crush the garlic clove to a paste and set to one side.

2

Put the egg yolks and the mustard in a bowl and whisk until well blended. Add the vegetable oil, a dribble at a time, until it thickens. Add the olive oil in the same way. When all the oil is added, the mayonnaise should be quite thick. Add the garlic and the lemon juice and season with salt to taste. Keep covered in the fridge until needed.

3

Heat the olive oil in the pan over a high heat until it just starts to smoke. Add the gambas and cook for about 30 seconds on each side. Add the garlic and shallots and stir well. Add the tomatoes and stir again.

4

Add the cognac, put a match to it and flame. Add the wine and sugar and stir well. Cook for another 30 or 40 seconds, depending on the size of the gambas. Season. Sprinkle with a little of the parsley and stir again.

5

Place the gambas into a large serving dish, sprinkle with a little more parsley and serve immediately with the aioli.

Gambas a l’armoricaine with Aioli