Shellfish
Crevettes Gros Sel
New Caledonia
Crevettes au gros sel are prawns cooked under coarse salt so their flesh stays sweet and moist while the shell takes on a savoury crust.
Original eatfuls sticker artwork
What it is
A closer look at Crevettes Gros Sel.
Crevettes au gros sel are prawns cooked under coarse salt so their flesh stays sweet and moist while the shell takes on a savoury crust.
What to look for
Know it when you find it.
Look for whole prawns with a light salt crust at a New Caledonian seafood table; the flesh should be springy and sweet, not over-salted.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Crevettes Gros Sel.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Australia
Abalone
Reef-dwelling marine snail with large muscular foot, prized for delicate flavour and texture, fresh appearance with intact shell and good size, a premium Australian seafood.
Antigua and Barbuda
Barbuda Lobster
Lobster
Caribbean spiny lobster from the waters around Barbuda; Barbuda is known for its lobster, at its most plentiful during lobster season; served grilled, steamed, or in garlic butter; ranks among the best in the region; the lobster of Antigua and Barbuda; a prized seafood of the islands.
Sinaloa, Mexico
Aguachile
Fresh raw shrimp or fish marinated in lime, chiles, and cucumber, served icy cold with tostadas along the Pacific coast.
Accra, Ghana
Akotonshi
Crab shells filled with crabmeat cooked with onion, tomato, pepper and spice, then baked or grilled.
Galicia, Spain
Sailor's Clams
Almejas a la marinera
Fresh clams cooked with onion, garlic, tomato, pimenton, parsley, and sherry or white wine until the shells open, a Galician classic.
Galicia, Spain
Pan-Fried Clams
Almejas a la sartén
Almejas a la sartén are Galician clams cooked quickly with garlic, olive oil, and white wine in a hot pan.
Basque Country, Spain
Clams in Green Sauce
Almejas en salsa verde
Almejas en salsa verde are Basque clams opened in a green sauce of parsley, garlic, white wine, and oil.
Lisbon, Portugal
Amêijoas à Bulhão Pato
Clams steamed with garlic, olive oil, lemon, and cilantro, a Lisbon seafood essential.