Mediterranean Prawns, Creamy Spinach & Basil - Recipe by Grégory Mirer

Mediterranean Prawns, Creamy Spinach & Basil - Recipe by Grégory Mirer

Chef Grégory Mirer from Les Bories ***** & Spa in Gordes shares his elegant recipe for Mediterranean prawns with creamy spinach and fresh basil.

Sommaire

A refined and sun-kissed Mediterranean recipe

The Mediterranean Gamberonies, created by Grégory Mirer, chef at Les Bories ***** & Spa in Gordes, perfectly embody the delicate and balanced cuisine of the South. Paired with a spinach and basil cream, enhanced by the freshness of Provence grapes and the tangy note of combava, these prawns deliver an explosion of light and elegant flavors. A refined and sunny creation to savor like a true Mediterranean escape.

Total time: 20 min  |   Difficulty: medium  |   Serves: 4 people

Mediterranean Gamberonies, spinach and basil cream, Provence grapes and combava - Chef Grégory Mirer - Les Bories & Spa in Gordes

Ingredients for 4 people

  • 12 Mediterranean Gamberonies
  • 1 bunch of basil
  • 300 g of spinach
  • 200 g of white grapes
  • 1 combava
  • Olive oil
  • Salt and pepper

Preparation - step by step

  1. Prepare the gamberonies. Shell the Mediterranean gamberonies and keep them chilled.
  2. Cook the spinach. Blanch it in salted boiling water for a few minutes. Drain, squeeze out the water, then blend with a little cooking water and the fresh basil leaves to obtain a smooth creamy texture.
  3. Prepare the grapes. Cut the white grapes into quarters, then grate a little combava zest over them for a delicate aroma.
  4. Cook the gamberonies. Place them on a tray and bake at 180 °C for just 1 minute 10 seconds for perfect doneness.
  5. Plate the dish. Spoon the spinach and basil cream onto the plate, arrange the gamberonies on top, and sprinkle with combava-flavoured grapes. Finish with a drizzle of olive oil and a touch of freshness.
<