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Plancha-Style Shrimp

Plancha-Style Shrimp


  • 24 large shrimp (about 1 1/2 lb.), middle sections peeled; heads and tails left intact, if desired
  • 1 medium red onion, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped flat-leaf parsley

Recipe Preparation

  • Cook oil and garlic in a small saucepan over low heat until garlic is soft but not yet golden, about 10 minutes. Remove pan from heat and let cool. Strain garlic oil through a fine-mesh sieve into a small bowl; set aside.

  • Place shrimp and onion in separate medium bowls; season with salt and pepper. Heat a cast-iron griddle over high heat until smoking. Arrange shrimp on one half of griddle in a single layer and onion on the other half. Alternatively, using a cast-iron skillet, cook shrimp first, then onion (don’t overcrowd the pan or the shrimp will steam instead of sear). Cook until shrimp are golden brown, about 1 minute. Turn shrimp and onion, drizzle with some garlic oil, and cook until shrimp are cooked through, about 1 minute longer. Divide shrimp and onion among plates; garnish with parsley. Squeeze lemon over top.

Recipe by Alejandro Morales,

Nutritional Content

One serving contains: Calories (kcal) 260 Fat (g) 16 Saturated Fat (g) 2.5 Cholesterol (mg) 170 Carbohydrates (g) 5 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 24 Sodium (mg) 290Reviews Section

Plancha-Style Shrimp - Recipes

Lots of great plancha hotplate recipes in my cuisine a la plancha section. "Beaucoup des recettes plancha!". I try to help my friends in the South West of France where plancha cooking is extremely popular. For a rough translation think about an outdoor tabletop gas grill.

Sadly all my recipes are in English but I hope that doesn't stop anyone from having a go and enjoying the great flavours on offer.

Cuisine a la plancha is also a common method of preparing food in Spain (especially fish and seafood) and I've got into it since getting my Monolith cast iron plancha for my ceramic grill, it's a really great way of social alfresco dining. Many of the recipes below can be done on a traditional grill as well but I think that these lend themselves very nicely to the hotplate grill.

The distinguishing feature of the plancha or hotplate grill is that the food is in direct contact with the heat source and this allows for food to cooked at high temperature upon immediate contact with heat. In essence, recipes that require a blast of high heat are ideal for the plancha.

Cooking slower is also possible on the plancha however the benefit here is not so much in the cooking process but economy. Again it is by virtue of the fact that the food is in direct contact with the heat source, this makes hotplate plancha cooking comparatively economic. 

Buying A Plancha

Planchas fall into two main catogories:

  1. Hotplate grills - The whole grill is a hot plate. Either powered by electric or gas, these grills are extremely popular in Australia and also for commercial cooking. The benefit of this type of grill is that heat is instant and cleaning is really easy. 
  2. Plancha accessories - these are extras that you can use to cook on your existing grill. This route gives you all the benefits of cooking on a plancha and still have the option to cook with smoke.

All of the information below is relevant no matter which way you choose to go.

When buying a plancha, here are the essential things to look out for:

Ensure that the plancha is made from thick metal. Dependent on the grill I'm using I have both stainless steel and cast iron planchas.

The stainless ones tend to be simply a flat plate and work well over a gas burner, in fact if considering buying a complete plancha grill then stainless steel is definitely the way to go for easy clean.

Accessory planchas are made of cast iron and have the flexibility of being reversible. One side has a flat surface and the other side is ribbed. This gives you the greatest cooking flexibility and the ribbed side gives wonderful sear marks to sliced veggies.

Make sure that your plancha has a lip to the edge because this stops oils and juices dripping off the plancha and onto the coals.

For commercial cuisine a la plancha (or just cooking large quantities) then a plancha with a drip hole and removable waste container is helpful. Here's one made specially for a kamado ceramic grill.

Preparing Your Plancha

The first thing to do when you receive your new plancha is to wash with warm soapy water before using and dry well. This will remove any dirt or factory residual grease. 

Next you need to season your plancha by wiping both surfaces with a good amount of vegetable oil and then bake it indirectly in your grill for about an hour at 150°C (300°F).

Wipe clean when it has cooled and then you're ready to cook.

Caring For Your Plancha

When you've finished cooking, place it directly over the coals and get it super hot.

Now carefully pour on a cup of water taking care not to scorch yourself on the steam.

Finally scrub with a grill brush as the water bubbles until your plancha is free of debris.

When clean (and cool) oil the plancha surfaces with vegetable oil and store in a dry place until next needed.

My Recipes For Cuisine A La Plancha

The list will get bigger in the fullness of time and I hope that you enjoy cooking them and much as I've enjoyed developing them.

Coriander Marinade For Grilled Tuna - dip in the marinade and flash sear on the plancha.

Plancha Grilled Vegetables - served with pesto dressing and grilled flat breads

Iron Meets Smoke: Grilling on a Plancha

By Steven Raichlen

The Spanish call it plancha. Argentineans call it chapa. I call it one of the best ways to marry the searing and crusting capabilities of a cast iron skillet with the intense heat and smoke flavor produced by your grill.

A plancha is a sort of griddle—a thick, flat slab of cast iron you place on your grill for searing small or delicate foods like asparagus stalks, bay scallops, shrimp, fragile fish fillets, chicken livers, and yes, even diced poultry and thin steaks.

The plancha gives you a different sort of sear and crust than you get with straight grilling. Sure, you can cook with a plancha on your stove. But the process gets a lot more interesting when you do it on your grill. Simply toss a handful of hardwood chips on the coals or in your grill’s smoker box half way through the cooking. You get the searing benefits of the plancha and the wood smoke produced by the grill.

Here’s how it works, for example, for barbecued scallops or shrimp:

Set up your grill for indirect grilling and preheat to medium-high (400 degrees). Place the plancha in the center and preheat it to 400 degrees, too. To check the temperature, use our new point-and-shoot Infrared Thermometer. Or sprinkle a few drops of water on the plancha. If they evaporate in 2 to 3 seconds, you’re ready to go. Note: On some grills you may need to light the burner or rake the embers directly under the plancha, too.

Now season the shrimp with your favorite barbecue rub (I’m partial to Best of Barbecue All-Purpose Rub or Mediterranean Herb Rub). Drizzle with a spoonful of melted butter or olive oil and toss to coat each piece.

Pour 1 to 2 tablespoons olive or vegetable oil over the plancha and spread it evenly over the surface with a spatula. Arrange the shellfish on top and cook until the bottoms are seared and browned, 1 to 2 minutes, then turn over with a spatula.

Now toss 1-1/2 cups unsoaked hardwood chips, like our new Best of Barbecue Cherry Wood Chips, on the coals (or place in the smoker box of your gas grill). Lower the grill lid to hold in the smoke and continue cooking for 1 to 2 minutes or until the shellfish is cooked and smoke-flavored. Turn once more with a spatula and you’re ready to serve.

Another advantage: you can douse the shellfish with a shot of brandy, rum, or ouzo (light it with butane match) to flambé it at the end.

The Best of Barbecue Plancha. Because sometimes a slab of cast iron can do an even better job than a conventional grill grate.

「Mariscos a La Plancha」

Grilled seafood on a hot steel plate. Fresh, beautiful colors and an incredible flavor!

I guess almost every typical cuisine from all around the world has some type of hot plate grill as a cooking tool … but somehow I associated this specific grilled seafood recipe the most with Spanish cuisine. I fell in love with this particular version of the dish, so let’s talk today about seafood a la plancha!

In Spanish language, planchas are a type of flattop grill made of a round and thick plate of metal. You can cook simultaneously many ingredients at different temperatures because the scorching heat is mainly at the centre of the plate. This cooking tool was heavily inspired by the Aztecs, who used to cook corn dough with a circular clay griddle.

The meaning of A la plancha comes then from the method of cooking with a griddle/hot plate without direct fire. A la plancha style allows high-temperature searing and not much smoking. That structure helps keeping the ingredients on the top slightly crispy outside while sealing in the juices… The insides will be rare and super tender. Yum.

The main difference between this and other similar recipes is the seasoning mix of parsley, paprika, garlic, lemon and olive oil. This fragrant combination grants the dish some great visuals and a delightful flavor!

  1. 200g of assorted seafood: shrimp, squid, octopus, clams, lobster
  2. 2tsp of smoked paprika
  3. 4 garlic clove, chopped
  4. 6tbsp of extra virgin olive oil
  5. bunch of fresh parsley
  6. Juice of 1 lemon
  7. Salt and black pepper

  1. Clean and prepare the seafood.
  2. Combine the seasonings in a bowl. If you are using clams, split the seasonings proportionally.
  3. Combine the seasonings with the seafood, except the clams.
  4. Using a hot iron plate or a large frying pan, cook the clams until they open. Combine the remaining seasoning mix with the clams.
  5. Grill the remaining ingredients until done.
  6. Drizzle the mixture with olive oil and serve the dish.

This is a simple recipe but in order to have the best results, fresh ingredients are fundamental.

A la plancha is a high-temperature and quick cooking method, so careful to not overcook your seafood! For instance, grill your shrimp until it turn pink with a slightly brown shell, scallops should be removed when they start to look opaque.

Tapas and more

“What I like most about plancha cooking is that it doesn’t require much pre-planning,” says Janet Mendel, an American-born journalist and author of My Kitchen in Spain. “There are no marinades, rubs or brines required.” Mendel, who lives in southern Spain, explains that no tapas restaurant could exist without a plancha. “It’s used in cooking tiny squid, whole, unpeeled prawns, slabs of swordfish steak, pork cutlets, and small steaks. Everything is basted with aliño, a mixture of olive oil, garlic, parsley and lemon.”

While the plancha is a terrific way to prepare meat, fresh fruits and vegetables also do well plancha-style.

Brandon Cooking Channel meat a la plancha

Though some may call it a plancha barbecue or plancha bbq, in fact, a plancha is very different from a barbecue. Plancha cooking is rapidly gaining popularity in Europe, and France in particular. It originated from Spanish &ldquoa la plancha&rdquo, which literally means &ldquoon a metal plate&rdquo. Different from traditional gas griddle, the cooking temperature of plancha is over 340 deg C, which makes it more efficient. When it comes to cooking steaks, seafood, or squid, it certainly beats out barbecue. Plancha grill is Ideal for searing meat, fish, vegetables and even fruits..
Plancha Grill: a new way to cook outdoor.
Brandon offers a range of plancha of over 40 different models, covering both gas and electric..
1) The OPP plancha collection.
2) The Economy Black collection.
3) The Economy Silver collection.
4) The Pro collection.
5) The Induction plancha collection.
With such a wide range of products, you will always find at Brandon a plancha that suits your taste and your needs..
Brandon has been a plancha manufacturer since 2006 and we take pride in being the OEM manufacturer of a few reputable brands. Being a specialist of professional cooking equipment ourselves, we are adept at applying our professional cooking technology to household product, making a Brandon plancha safer, more convenient and efficient, and undoubtedly the best plancha in France. With a Brandon plancha, cooking is an even more pleasant experience than ever..
We provide a complete cooking concept, namely:
The plancha grill (gas or electric).
The lid.
The trolley.
Outdoor cooking utensils and accessories.
Visit us at or email us at [email protected]

Video taken from the channel: Brian Chan

Pollo a la Plancha (Colombian-Style Grilled Chicken Breast)

I find chicken to be one of the most versatile proteins to cook. It’s delicious, and can be purchased at a decent price at most grocery stores. One of my favorite dishes to make with chicken breast is my mom’s Pollo a la Plancha. This Colombian-Style Grilled Chicken Breast recipe is simple to make and very flavorful.

Pollo a la Plancha is something that reminds me of home and a dish that can often be found on the menu of almost every Colombian restaurant. But it’s also a very traditional home-cooked Colombian dish.

My mom always served it with rice, salad and avocado on the side. Other wonderful side dishes to serve with this Colombian-Style Grilled Chicken Breast are tajadas de plátano, patacones or yuca frita.

During the summer I like to grill the chicken outside, but during the cold months I use an inside grill (plancha).

You can also make this dish using thinly sliced fillets of pork or beef. I hope you enjoy making this Pollo a la Plancha too. Buen provecho!

Hearth & Home January 2018

Grilling on a solid-surface griddle called a plancha is catching on as a fun way to cook outdoors. &ldquoA la plancha&rdquo translates to &ldquogrilled&rdquo in Spanish, and involves cooking food by direct contact with a hot, flat cooking surface through a method called conduction, similar to the way one would cook in a cast-iron skillet. Most traditional gas grills cook food using a combination of conduction and hot-air-convection cooking.

A plancha retains heat and distributes it evenly and efficiently. Since more of the food comes in contact with the cooking surface, it creates an exceptional sear across the entire surface of the meat, not just where it touches the grate as in a traditional grill. Without hot air involved in the cooking process, fans say food is more moist.

Aupa Plancha.

One of plancha cooking&rsquos most ardent fans is grilling guru Steven Raichlen. He calls it &ldquoone of the best ways to marry the searing and crusting capabilities of a cast-iron skillet with the intense heat and smoke flavor produced by your grill&hellipThe plancha gives you a different sort of sear and crust than you get with straight grilling&hellipSometimes a slab of cast iron can do an even better job than a conventional grill grate.&rdquo

Plancha grills offer tremendous cooking versatility beyond crusty-seared steaks. They are great for making everything from bacon, eggs, and other breakfast dishes, to stir-fries, fajitas, grilled cheese, veggies, shrimp, scallops, or other delicate and small foods that might fall through a traditional grilling grid.

Cleaning is easy simply pour water over the hot surface to deglaze, and then scrape away any residue. But many argue the best thing about flattop grills is that, without a lid to block the action, they encourage people to gather around and be part of the cooking process. Grilling becomes live theater &ndash an interactive experience.

Le Griddle.

Plancha-style grills are found all over the world, and many of today&rsquos available models have international roots, or at least, international inspiration. Made in France, the ENO La Plancha by Eurodib comes in one-, two-, and three-burner, tabletop or cart models. Its porcelain-enameled, cast-iron griddle surface reaches 680-degree temperatures to instantly sear foods and lock in juices without flare-ups.

&ldquoPlancha cooking is a healthier way to cook because you don&rsquot need any fats,&rdquo says Shaun McDonald, the company&rsquos vice president Sales and Marketing, U.S. &ldquoIt&rsquos good for vegetarian cooking &ndash which is increasing &ndash and it also fits in with the cast-iron cooking trend.&rdquo

Le Griddle, made in France and imported by Sisteria USA, features an innovative, patented cooking system that combines a half-inch-thick, cast-iron heat-distribution plate beneath the stainless-steel griddle surface. The result is such extreme efficiency, heat retention and distribution, that searing temperatures can be achieved with lower-Btu burners, saving fuel.

Brasero by Favex, also produced in France, is a portable, tabletop, gas-fired plancha with a porcelain-enameled cast-iron cooking grid.

Aupa Planchas from the Basque region of France, come in two- and three-burner tabletop models with stainless-steel cooking surfaces and powder-coated steel, fold-down lids.

My Hibachi BBQ Teppanyaki Table by Outdoor Grilling Innovations creates a Benihana-type hibachi experience in the backyard or at the tailgate. The portable unit &ndash a Vesta Awards finalist at last year&rsquos HPBExpo &ndash sits on a collapsible cart with casters, and comes with three interchangeable cooking surfaces (hibachi griddle, open-slatted grill, and a power burner for wok-cooking, deep-frying or boiling).

Beechwood and ceramic-tile dining counters surround the cooking station on three sides, and fold down when not in use for easy storage four stools also are included. &ldquoWe&rsquore not selling an appliance, we&rsquore selling an event,&rdquo says Edgar Perea, vice president, Marketing. &ldquoYou can cook surrounded by family and friends. It has the &lsquowow factor&rsquo and it&rsquos fun.&rdquo

Evo Affinity 30G.

In 2001, EVO was one of the first companies to introduce the concept of solid-surface grilling to American audiences. The patented, made-in-the-USA circular grill has a solid-steel, seasoned and naturally non-stick cooking surface with a flanged edge to trap heat. It runs on propane or natural gas and hits temperatures between 225 and 550 degrees.

Drippings run off the slightly crowned cooking surface and are caught in a stainless-steel drip trough that runs around the grill. EVO is available on a wheeled cart base, as a portable tabletop unit, or built-in for indoor or outdoor kitchens.

Last year, Bull introduced its 24-in., three-burner Commercial Griddle with a chromium-plated, cast-iron cooking surface, available as a built-in or on a cart. &ldquoWe&rsquove had a huge demand for a griddle,&rdquo says Gabriel Negron of Bull. &ldquoPeople love the versatility. You can cook anything from pancakes to burgers and steaks. Everyone wants more than just a barbecue grill. This product creates an experience and takes outdoor living to the next level,&rdquo he says.

The company joins the growing ranks of other premium gas grill manufacturers offering griddle-grill units. The 30-in. Blaze Outdoor Products Griddle Grill is available as a built-in or on a cart base, with or without removable, stainless-steel shelves that surround the cooker on three sides for added prep and serving space.

Twin Eagles&rsquo Teppanyaki Grill and Breakfast Club units come with full- and half-griddle surfaces, respectively.

Camp Chef&rsquos new Flat Top Grills are available in three-, four-, and six-burner units. Other options include the Lynx Asado Grill, the Blackstone Griddle Station, and the FireDisc Cooker, a portable, solid-surface, gas grill based on the design of a tractor plow disc.

The OFYR grill is at the center of any gathering. In the background is Mont Blanc, the highest mountain in Europe.

Recently, manufacturers have introduced some unique variations of the plancha concept. One, OFYR, is equal parts fire pit, live-fire grill, and garden sculpture. It is designed with a wide, flat cooking surface made of half-inch-thick, cold-rolled-steel that encircles a cone-shaped fire bowl. The wood fire in the center heats up the steel surface for cooking and lends smoke to flavor the food. Guests can gather around the fire enjoying the warmth, while watching or helping the grill chef cook the rest of the meal.

&ldquoThis is social grilling,&rdquo explains Steven Kovens, the company&rsquos executive vice president. &ldquoWe are trying to create a social lifestyle and a unique entertaining experience centered on cooking. The cook is not isolated with his or her back to the guests guests can hang out with the cook around the fire and even participate in cooking.&rdquo

Made in Holland, the product comes with the option of several different Corten-steel bases, some with openings to store firewood. Other optional accessories include a traditional grilling grate that can be suspended over the fire, a steel cover to protect the surface when not in use, and cooking tools.

Arteflame is a similar concept &ndash a beautiful and functional piece of outdoor artwork that becomes a hub for entertaining and social cooking. A wood or charcoal fire in the fire bowl heats the broad, carbon-steel rim, turning it into a plancha-style grill. The heat is concentrated closest to the fire, allowing vegetables or other foods that require lower temperatures to cook simultaneously on the outer edges.

The plancha cooktop becomes a seasoned and naturally nonstick surface with use, and is easily cleaned by scraping debris into the fire and wiping it with an oiled cloth. The cooking surface can be removed to enjoy the unit simply as a fire pit. Made in Cincinnati from American Corten-steel, Arteflame comes in several designs and in varying heights. The company also makes inserts that can retrofit any kettle or kamado-style grill into a plancha grill and fire pit.

Retailers should consider adding the plancha category to their grill line-up. For one, it&rsquos a trending category that is still not commonly found in Big Box stores, and therefore a good way to differentiate your store&rsquos product mix. Besides backyard use, the portable grills are ideal as a second grill for camping, tailgating, and cooking at the beach.

Another benefit is that plancha grills open the door to add-on sales of related accessory products, including special spatulas gear for oiling the cooking surface grill scrapers and cleaning kits covers and domes for steaming vegetables or fish.

For customers not ready to commit to a dedicated plancha appliance, there are plenty of griddle accessory options available for retailers to stock. Many grill manufacturers offer rectangular or half-moon griddle accessories that can be placed on top of, or swapped out for, the standard grilling grid.

Griddle and cart by Bull Outdoor Products.

In addition, products such as Charcoal Companion&rsquos Stainless Steel Pro Griddle Steven Raichlen&rsquos Best of Barbecue Cast Iron Plancha, and Little Griddle Company&rsquos Stainless Steel BBQ Griddles come in various shapes, sizes and price points, and can be used on any gas or charcoal grill to simulate plancha cooking.

More than just for cooking dinner, these grills help create new grilling occasions and expand the types of foods that can be cooked outdoors &ndash including breakfast, brunch, lunch, and even cocktail parties with hors d&rsquooeuvres served hot off the grill. In fact, plancha grills and griddle accessories would be perfect products around which to build promotional displays that tie in with the Hearth, Patio & Barbecue Association&rsquos &ldquoBarbecue Your Breakfast&rdquo consumer public relations campaign.

This still mostly unfamiliar cooking method creates a buzz of excitement and interest whenever the grills are fired up for demos. Classes teaching the art of plancha cooking could be another revenue stream.

Kitchen Language: What Does A La Plancha Mean?

How it works
In Spain the word plancha is used to refer to any flat heated surface - including the hot irons used to press and smooth garments. In the culinary world the term has come to be associated with a specific collection of characteristics, from which custom-built models can cherry pick.

Like the griddles used in fast food joints to sear hamburger patties, the plancha is heated to a scorching temperature of around 350°C. Unlike a griddle, the highest heat is concentrated at the centre of the metal plate, allowing for different ingredients to be cooked simultaneously at different temperatures and shifted around easily without adjusting the intensity of the heat source. Most planchas are also coated with a layer of non-reactive chrome to minimise flavour changes and make cleanup easier.

These days we can choose between an all-in-one plancha-style cooker powered by gas and controlled by knobs, or the most basic and rustic rectangular metal sheet that must be placed on an existing heat source such as a stove or barbecue grill. Placed over the wood fire grill, it allows for high-heat searing with a subtle hint of smoky flavour.

Traditional planchas were thin enough to warp with temperature changes, popping up in the middle to create a hump that drained away excess grease without drying the food out like a barbecue would. Many modern day planchas are manufactured with a slight slope to mimic this effect.

What is it? A la plancha is a style of food preparation that combines high-temperature searing with a small amount of smoking. … Though most recipes call for a cast-iron skillet, it was traditionally made on a plancha.

In simple terms, one manufacturer explains, “the main difference between a plancha and a griddle is that the plancha has very high heat concentrated right over the burner under the plate with a gradual decrease in temperature as you go toward the edges.” This is by design and allows you to sear foods and develop a …

Watch the video: Spanish Peel and Eat Shrimp a la Plancha (January 2022).