Shrimps and Prawns

Ingredients

Equipment Needed

• •40 cm (16-inch) boat-shaped or elongated oval serving platter
• •Salad spinner or clean kitchen towels
• •Insulated cooler with cold packs for picnic service

Instructions

1. 1

   Chill the platter

   Put the serving platter in the refrigerator while you prepare the shellfish. A cold vessel keeps the crustaceans firm and slows condensation once they reach the table. If the platter is too large for the refrigerator, chill it briefly with cold water, then dry it until not a single bead remains.

2. 2

   Refresh the parsley

   Wash the curled parsley under very cold running water, spin it dry, and spread it on a clean towel until no moisture remains between the leaves. If it has wilted, let it drink cold water for ten minutes before drying; ça se rattrape. Wet parsley, however, makes a puddle beneath the shellfish, so take the drying seriously.

3. 3

   Inspect and dry

   Check every shrimp and prawn before it reaches the platter. The shells should look bright, the flesh should feel firm, and the aroma should be clean and marine. Discard any specimen that smells sour or of ammonia, or feels soft beneath the shell. Blot the good crustaceans gently with absorbent towels without rinsing away their briny character.

   Freshness cannot be repaired. If the whole batch smells wrong, change the first course rather than asking parsley to disguise it.
4. 4

   Lay the parsley

   Cover the base of the chilled platter with a generous but shallow bed of curled parsley, turning coarse stems inward and leaving lively green leaves visible around the edges. The parsley supports the curved shells and fills the spaces between them; it should frame the seafood, not bury it.

5. 5

   Overlap the shellfish

   Arrange the shrimps in close overlapping rows, each curved body resting partly over the one before it. Lay the larger prawns along the centre in the same fashion, heads facing one direction if they are attached. Keep the arrangement generous rather than rigid. If liquid begins to collect, lift everything off, blot the platter and shells, and rebuild the rows; ça se rattrape. Add no lemon, sauce, or stray seasoning. Restraint is the whole preparation.

6. 6

   Keep cold and serve

   Return the finished platter to the refrigerator until the guests are ready, ideally no longer than two hours. Bring it out with napkins and a bowl for the shells, and serve while the crustaceans remain properly cold. Do not leave seafood at room temperature for more than two hours, or more than one hour in very warm weather. À table!

Chef Tips

• •Ask when the shellfish were cooked, not merely when they entered the display. Brisk turnover matters more than an impressive label; the shells should gleam, the flesh should resist gentle pressure, and the aroma should suggest clean seawater.
• •Shrimp and prawn labels vary between markets. Choose two clearly different sizes if possible, but let freshness win every argument. One excellent size served generously is better than a mixed platter containing tired specimens.
• •Do not rinse cooked shellfish unless grit makes it necessary. Water strips away their clean briny taste and leaves the shells slippery; careful blotting is usually all they need.
• •For a picnic, transport the platter in an insulated cooler below 40°F (4°C) and uncover it only when everyone is ready. A cold, dry Muscadet Sèvre et Maine is an excellent companion.

Advance Preparation

• •Wash and dry the parsley up to 6 hours ahead, wrap it loosely in a dry towel, and refrigerate it. Replace the towel if it becomes damp.
• •The platter may be assembled up to 2 hours before serving. Cover it loosely and keep it refrigerated so the shells remain firm without becoming trapped under heavy condensation.
• •For transport, chill the shellfish, parsley, platter, and cooler separately before packing. Keep the platter level over cold packs and serve it directly from the cooler.

Frequently Asked Questions

Nutrition Information

1 serving (about 100g)