"Simplicity is the ultimate sophistication" LdV

Monday, 29 August 2016

PRAWN BUTTER (BEURRE DE CREVETTES)

PRAWN BUTTER 
(BEURRE DE CREVETTES)


If you need a starter or an aperitif in no-time, this supersonic recipe is for you! It is sooooooo easy, there is slightly any preparation at all, just a blending of 2 ingredients and ta-daaaah! 
With a crusty or toasted bread, this little gem will pleased absolutely anyone!


Wine pairing : Gers (White) from the South West.




PRAWN BUTTER
A quick glance in your kitchen...

In your fridge
Salted butter
Prawns (grey or pink)

In your cupboard
Ground black pepper


PRAWN BUTTER
For a little bowl


100g 3,5 oz of soft salted butter
200g 7,05 oz of peeled prawns (grey or pink)
Freshly ground black pepper

Mix roughly the peeled prawns with a food processor.
In a lovely bowl, mix evenly the butter with the prawn to have a lovely, smooth "buttery" texture.
Season with the black pepper.
Place the prawn butter in the fridge for 1 hour.
Enjoy !



BEURRE DE CREVETTES

Pour un petit bol
100g de beurre salé mou
200g de crevettes décortiquées (grises ou roses)
Poivre noir

Mixez grossièrement les crevettes à l’aide d’un robot culinaire.
Dans un bol, travaillez le beurre avec les crevettes et le poivre afin d’obtenir une texture « pommade ».
Placez ce beurre de crevettes au frais pendant 1 h.
Dégustez avec du pain frais ou toasté.

Inspired by "Paysan Breton"

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