The varied range of prawns and prawns that we can find in the market allows us to enjoy them all year round. In addition to grilling them, in summer they triumph in salads, salads, rice dishes and grills, and they are a wonderful product to give flavor and substance to appetizers and snacks. we have in WTP many recipes that prove it, just like the indefatigable Arguiñano from time to time it reminds us, for example by filling some packets of brick dough with them.
It is a recipe that he includes in one of his most successful published books, ‘As a family with Karlos Arguiñano: my best recipes to cook at home’winner of the Gourmand Award for the best home cookbook of 2014. In it, in addition to many ideas for cooking simple but “grounded” dishes, it always includes practical tips and little tricks that teach us to cook better or make the most of the ingredients.
Family with Karlos Arguiñano: My best recipes to cook at home (Planeta Cocina)
In said book, the television chef suggests a very simple idea if we are one of those who do not forgive suck heads of the prawns and prawns: dress them just before. Although that page contains what we assume is a small typo, since it indicates adding oil twice, we are left with the idea to give ourselves that mundane whim at home.
With a simple previously emulsified vinaigrette, or directly dressing the head with a splash of good extra virgin olive oil, sweet paprika -as Arguiñano suggests- and perhaps some lemon and/or vinegar, we will multiply the flavor of the crustacean, giving it a different touch that we can vary as we go along to taste, for example with soy sauce or another that is spicy, mustard, etc.
Of course: we already know that it is not convenient to abuse the heads of crustaceans. Health authorities and food safety experts advise against doing so, or at least limiting it to sporadic occasions, with the aim of reduce exposure to cadmium, which is concentrated in the head of these animals. Likewise, it is collected AESAN in its recommendations for the consumption of crustaceans, as well as the EFSA of the European Union.
As we are well remembered from vitonicthe key is in the frequency and quantity of consumption. If we have cooked some delicious prawns and we want to suck their heads, it is okay to fall into temptation from time to time. Y while we’re at it, let’s do it right following Arguiñano’s trick, with a dressing that elevates this bite even more. If we are going to limit ourselves to doing it a few times a year, the occasion deserves to be enjoyed to the fullest.
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