Crudo di gamberi rossi – raw red prawns, Sicilian style

Raw red gamberi rossi, dressed only with the finest olive oil, a little lemon and sea salt — the briny, sweet tenderness of the shellfish needs nothing more. A Sicilian crudo that lives on trust in one perfect ingredient. In a small portion, a fine opening.

Fish & Seafood Category
20 MIN Prep time
0 MIN Cook time
4 people Servings
Crudo di gamberi rossi – raw red prawns, Sicilian style

Preparation

Shell the prawns

Peel the prawns, remove the head and take out the vein with a pointed knife. Keep very cold.

Butterfly them

Cut each prawn almost all the way through lengthwise and open it out flat so it takes up the dressing.

Plate up

Lay the prawns side by side on chilled plates.

Dressing

Drizzle with olive oil and a few drops of lemon juice, season with salt flakes, a little grated lemon zest and pepper.

Serve

Scatter with chervil or dill and serve at once, while everything is ice-cold.

Why this wine?

With Prélude:

The Prélude's cool, structured body wraps around the delicate sweetness of the prawns and, with fine fruit, keeps the saline freshness alive.

With Caprice:

The crystalline, citrus-mineral Caprice meets the briny clarity of the raw prawns and lends the crudo a fine, taut length.