Bringing the scents of the sea and the colours of the vegetable garden directly into the garden? With a Palazzetti outdoor kitchen, you can. Thanks to the modularity of our systems, each barbecue can be customised to create a made-to-measure space. The result? Genuine dishes, prepared in the open air and with minimum effort.
This recipe celebrates all that: grilled shrimps with no added fat, a Mediterranean side dish of cherry tomatoes, olives and capers and a base of grilled polenta, which makes the dish even more complete. We used ready-made polenta, but if you have the time and inclination, homemade polenta is a different story.
Ingredients
For the shrimps
- Fresh shrimps
- Extra virgin olive oil
- Salt
- Chopped fresh parsley
- Lemon for decoration
For the Mediterranean side dish
- Datterino or cherry tomatoes
- Taggiasca olives in oil
- Desalted capers
- Olive oil
- Salt and pepper
- Parsley
- Fresh basil
- Fresh thyme (optional)
To serve
- Polenta (preferably homemade; alternatively, ready-made, compact grilled polenta is also fine)
Preparation
1. Wash and dry the shrimps. Place them in a bowl and season with a little olive oil, a pinch of salt and chopped parsley. Leave to gain flavour while you heat up the griddle.
2. Bring the Palazzetti Bioplatt lava stone to the ideal temperature. Place the shrimps directly on the hot surface and cook them for 2-3 minutes per side. Thanks to the uniform heat diffusion, you will obtain perfect cooking, without fumes or added fat.
3. Cut the cherry tomatoes in half and place them in a bowl with Taggiasca olives, capers, a drizzle of olive oil, salt, pepper, chopped fresh basil and chopped parsley. If you like, add a few thyme leaves as well. Stir and leave to rest.
4. If you use homemade polenta, spread it in a mould and let it cool completely, then cut it into thick slices. Alternatively, you can use ready-made polenta in a loaf. After cooking the prawns, wipe the Bioplatt with a dampened sheet of kitchen paper, then grill the polenta slices until golden brown, a few minutes per side.
5. Arrange the shrimps with a few lemon slices, place the Mediterranean-style cherry tomatoes next to them and top with the grilled polenta. Serve hot, straight from the garden.
An outdoor kitchen is not just a workstation: it is the place where food meets atmosphere. Discover Bioplatt lava stone and all the modules to customise your space at ingiardino.palazzetti.it
