CookEat Recipe
Grilled Stuffed Mantis Shrimp
Whole mantis shrimp opened along the back, filled with parsley-garlic breadcrumbs and grilled with olive oil.
Method
Steps
Step 1
Gather the ingredients: 1 kg whole Mediterranean mantis shrimp (Squilla mantis), about 20–24, freshly prepared by a fishmonger; 80 g fine breadcrumbs; 2 tablespoons finely chopped parsley; Quarter of a garlic clove, very finely chopped; 4 tablespoons olive oil: 3 for the filling and 1 for the shells; Salt and black pepper.
Step 2
Use food-grade Mediterranean mantis shrimp, not ordinary prawns or insects. Have the fishmonger trim sharp points and make a lengthwise opening through the back shell, leaving the body and tail shell intact and removing the intestinal tract. Keep chilled at 4°C or colder until ready to cook.
Step 3
Mix the breadcrumbs, parsley and very finely chopped garlic with 3 tablespoons oil, salt and pepper. Spread a modest amount into each dorsal opening without burying the shrimp in a thick mound. Brush the shells with the remaining tablespoon oil and season lightly.
Step 4
Heat a grill to medium heat. Set the filled shrimp shell-side down with the opening uppermost and close the grill lid. Cook for about 8–12 minutes, depending on size, until the flesh and filling reach 74°C and the crumbs are lightly golden. If necessary, move them briefly to a hotter part of the grill to colour the surface without burning it. Serve hot and lift out the edible flesh, leaving the sharp shells uneaten.
Step 5
For the plain grilled version, omit the breadcrumbs, parsley and garlic. Use the same quantity of whole prepared mantis shrimp with about 2 tablespoons olive oil, salt and pepper; grill over medium heat, turning carefully, until the thickest flesh reaches 74°C.
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