Prawns with Tomatosalsa
Prawns with tomato salsa are a CULINAMUS creation, inspired by the wonderfully fresh ingredients of Provence. A fine appetizer for a big menu or for a cozy summer evening. 2 things are important in this recipe: fresh and ripe ingredients and a very good hazelnut oil.
Whoever gets fresh langoustines can conjure up the king variant, and for the emperor we would use lobster.
The preparation is simple, the quality of the ingredients determines everything. There is one important point worth mentioning: dress the tomatoes with the vinegar just before use so that not too much liquid escapes. Also important in this context: When assembling the dish, prepare it on a separate plate and squeeze out excess liquid. This keeps the serving plate (relatively) dry, and it looks much nicer.

Ingredients
4 portions
– 15-20 prawns (whole or already peeled)
– 200 g hazelnut mayonnaise (mayonnaise prepared with hazelnut oil, 2 egg yolks and 1 tablespoon mustard)
– 200 g tomatoes, finely diced
– 1 shallot finely diced
– 50 g courgettes, diced small
– Finely chopped chives
– Lightly toasted pine nuts
– Balsamic vinegar
– Herbs de Provence dried
– Salt pepper
– Olive oil
– Decorative flowers and leaves

Refining
There is not much more to add…

CULINAMUS
Since this is Culinamus’ own creation, we’ll stick to the recipe.
Preparation
15 minutes
– Preheat the oven to 150 degrees top and bottom heat. Roast the pine nuts on a baking tray lined with parchment paper for 10 minutes in the oven.
– Prepare mayonnaise (mix 2 egg yolks and 1 tbsp mustard with a whisk, slowly stir in 150ml hazelnut oil)
– Remove the head from the shrimp, peel and remove the intestines. (or buy already peeled)
– Dice the tomatoes and drain in a colander
– Cut the shallots and courgettes into very small cubes
– Cut the chives into small rings

cooking
15 minutes
– Fry the prawns in a frying pan with a little olive oil. Caution: not too long, otherwise the shrimp will become dry.
– Leave to cool on a plate lined with paper towels.
– Marinate the shrimp with some mayonnaise.
– Draw a circle on the serving plates with the mayonnaise (in a squirt bottle). (I use a smaller plate as a template). Arrange the zucchini cubes and shallots decoratively on top. Add chives and pine nuts. Round off decoratively with a flower or leaves.
– Marinate the tomatoes with balsamic vinegar, shallots and herbs.
– On a separate plate, use a stainless steel mold (round or square) to fill in the shrimp in portions. Put the marinated tomatoes on top and press together with a spoon so that the excess liquid can escape. Using a spatula, place in the center of the circle on the serving plate. Garnish with a few pine nuts and shallots.


and to continue?
Inspired by Provence, a fine rosé would of course be appropriate. The Grand Vin Rosé from Chateau La Coste would certainly be a perfect partner. Of course, it can also be a glass of sparkling wine, e.g. the Brut Réserve from Domaine Schloss Gobelsburg.
CULINAMUS!

