📝 About This Recipe
Widely regarded as the 'Ruby of the Sea,' the Spanish Carabinero prawn is celebrated for its deep crimson hue and an intensely savory, lobster-like flavor profile. This dish elevates the prawn through a quick sear over binchotan charcoal, which caramelizes the natural sugars while keeping the prized head juices luscious and intact. Finished with a decadent touch of gold-standard caviar and a whisper of citrus, it represents the pinnacle of luxury seafood service.
🥗 Ingredients
The Prawns
- 8 pieces Carabineros Prawns (Extra large size, head-on and shell-on)
- 2 tablespoons Extra Virgin Olive Oil (Premium Spanish Arbequina variety)
- 1 teaspoon Maldon Sea Salt (For finishing)
Smoked Bone Marrow Butter
- 100 grams Unsalted Butter (High-fat European style, softened)
- 50 grams Beef Bone Marrow (Roasted and pushed through a fine sieve)
- 1/4 teaspoon Smoked Paprika (Pimentón de la Vera) (Dulce variety)
- 1 teaspoon Lemon Zest (Finely microplaned)
Caviar Service & Garnish
- 50 grams Oscietra Caviar (Chilled on ice)
- 2 pieces Finger Lime (Pearls extracted)
- 8 pieces Chive Blossoms (For delicate floral notes)
- 1/2 cup Micro-Cilantro (Optional for freshness)
👨🍳 Instructions
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1
Begin by preparing the Smoked Bone Marrow Butter. In a small bowl, whip the softened butter with the roasted bone marrow, smoked paprika, and lemon zest until aerated and pale. Set aside at room temperature.
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2
Prepare the Carabineros by using sharp kitchen shears to cut along the back of the shell from the neck to the tail, being careful not to puncture the meat or remove the head. Use a toothpick to gently remove the intestinal tract.
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3
Light your charcoal grill (ideally using Binchotan) and allow it to reach a high heat. You want a clean, intense heat to sear the shells quickly.
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4
Lightly brush the prawns with the Arbequina olive oil. Do not season with salt yet, as it can draw out moisture before the sear.
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5
Place the prawns on the grill grate, belly side down first, for 60 seconds to crisp the legs.
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6
Flip the prawns onto their backs. Using a spoon, place a small dollop of the Bone Marrow Butter into the slit you cut in the shell. This will melt down into the meat as it cooks.
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7
Grill for another 2 minutes. The shells should turn a bright, toasted orange-red, and the meat should just begin to turn opaque. The goal is medium-rare to preserve the creaminess.
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8
In the final 30 seconds, use a pair of tongs to hold the prawns vertically, head-down, against the hottest part of the grill. This warms the internal 'corals' (the head juices) without overcooking the tail.
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9
Remove the prawns from the grill and place them onto a warm resting plate for 1 minute.
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10
To plate, place two prawns per person on a slate or ceramic plate. Sprinkle the tails lightly with Maldon sea salt.
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11
Carefully place a generous quenelle of chilled Oscietra caviar directly onto the exposed prawn meat near the neck.
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12
Dot the plate with finger lime pearls and garnish with chive blossoms and micro-cilantro for a bright, acidic finish.
💡 Chef's Tips
Never remove the heads; the liquid inside is the 'foie gras of the sea' and is the most flavorful part of the dish. Ensure your grill is screaming hot; slow cooking will result in a mushy texture rather than a snappy, succulent bite. If you cannot find Binchotan charcoal, add a few soaked wood chips to a standard grill to mimic the smoky depth. Always serve the caviar chilled; the contrast between the warm, buttery prawn and the cold, salty pearls is essential for the fine dining experience.
🍽️ Serving Suggestions
Pair with a vintage Blanc de Blancs Champagne to cut through the richness of the marrow and prawn fat. A crisp, saline Albariño from Rías Baixas is the traditional and most authentic wine accompaniment. Serve with a side of charred sourdough bread to mop up the intensely flavored juices from the prawn heads. A chilled glass of premium dry Manzanilla Sherry provides a beautiful nutty contrast to the sweet seafood.