In short: Jumbo shrimp (gambas) and shrimp marinated in garlic, lemon and parsley, grilled on the plate of the raclette grill, then draped in cheese melted in the raclette pan. A briny raclette that makes a change from cured meats.
Chef’s tip
Peeling gambas at the table means agreeing to end the evening with fingers that smell of garlic and the sea. Have lemon finger bowls ready, along with a sense of humor that can take anything.
The real tip: don’t overcrowd the plate. The gambas should grill, not boil in their own juices. Allow 2 to 3 minutes per side: as soon as they turn pink and opaque, they’re ready. Overcooked, they turn rubbery.
| Prep time | 25 min |
|---|---|
| Cook time | 25 min |
| Total | 50 min |
| Servings | 4 people (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 12 raw jumbo shrimp (gambas) (whole or peeled)
- 400 g raw peeled shrimp
- 700 g sliced raclette cheese
- 1 kg firm waxy potatoes
- 2 zucchini
- 1 red bell pepper
- 3 garlic cloves
- 1 lemon
- 4 cl olive oil
- A few sprigs of flat-leaf parsley
- 1 pinch of Espelette pepper
- Salt and pepper
Preparation
- Cook the potatoes. Boil the potatoes in their skins for 20 to 25 minutes in salted water, then keep them warm.
- Make the marinade. Mix the olive oil, chopped garlic, lemon juice and zest, chopped parsley and Espelette pepper.
- Marinate the seafood. Peel the gambas, keeping the tail on if you like, remove the dark vein, then coat the gambas and shrimp in the marinade. Let rest for 15 minutes in the fridge.
- Cut the vegetables. Slice the zucchini into rounds and the bell pepper into strips.
- Heat the grill plate. Set the grill plate on the raclette grill and let it heat for 10 minutes.
- Grill. Grill the vegetables for a few minutes, then the gambas and shrimp for 2 to 3 minutes per side, until they are pink and opaque.
- Melt the cheese. Meanwhile, melt a slice of cheese in each raclette pan under the heating element, 2 to 4 minutes.
- Serve. Pour the melted cheese over the halved potatoes and serve with the gambas, shrimp and grilled vegetables.
Chef’s tips
- Take the seafood out of the fridge at the last moment and keep it chilled on ice during the meal.
- Pat thawed shrimp dry with paper towels before marinating them.
- Keep a little marinade aside, away from the raw seafood, to drizzle over the plate.
- A plain or peppercorn raclette goes better with seafood than a smoked one.
Variations
- Add squid rings or sea scallops to the plate.
- Provençal version: replace the parsley with basil and add grilled cherry tomatoes.
- Slip a grilled shrimp into the raclette pan under the cheese for a gratinéed bite.
Which wine to serve?
A dry, fresh white wine, such as a white from Savoie or a Provence rosé. A light blond beer works very well too.
Frequently asked questions
How many gambas per person?
Three gambas per person with about 100 g (3.5 oz) of shrimp, as a main course with potatoes and vegetables.
Can you use cooked shrimp?
Yes, but only warm them for 1 minute on the plate so they don’t toughen.
Which cheese for a seafood raclette?
A plain, mild raclette cheese that doesn’t mask the briny flavor.
🧀 The right grill: the 3-in-1 raclette crêpe maker (pans, grill and crêpes), our comparison.
Read also: Oysters Gratinéed with Raclette and Traditional Raclette
