In Royan Atlantique, the cuisine is all about sharing and fresh produce. During the event "Awaken your taste buds" At the Palais Royan Événements, Laurent Voisin, Chef of the restaurant Au bout de la Grève in La Tremblade, delighted the audience with a plate full of sunshine and deliciousness. His recipe? Roasted prawns, accompanied by creamy polenta and a vibrant green coulis that we invite you to recreate at home!
The secrets of preparing roasted prawns with polenta
Ingredients (for 4 people)
Preparation: 30 mins
Cooking: 15 mins
- 24 prawns – Hervé David Oysters
- 320 g of polenta
- 200 g of baby spinach
- 80 g of chickpeas
- 30 g goji berries
- 80 g of hazelnuts
- 2 limes
- 1 yellow lemon
- 50 cl milk
- 50 cl of fresh cream
- 50 g of liquid cream
- 50g butter
- 10 cl olive oil
- 5 g citrus and spice mix
- salt and pepper
1. Preparation of the creamy polenta
Bring the milk and cream to a boil
Add the polenta
Cook for 7 minutes over low heat, stirring.
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Goji berries
Place the goji berries in a pan of water to the level
Bring to a boil, drain and set aside
Roasted chickpeas and roasted hazelnuts
Dry roast the chickpeas in a pan to make them crunchy.
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Roast the hazelnuts and crush them
Seasoning
Stir the finely grated zest of the limes and lemon, the citrus and spice mix, the roasted and crushed hazelnuts and the rehydrated Goji berries into the polenta.
2. Preparation of the green coulis
Mix the spinach shoots with the hot liquid cream, a drizzle of olive oil, salt and pepper, until you obtain a smooth pale green coulis.
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3. Cooking the roasted prawns
Quickly fry the prawns in oil and butter
Finish cooking for 5 minutes in the oven at 180°C
4. Plating roasted prawns with polenta
Place a bed of creamy citrus polenta on the plate
Cover with green coulis
Add 6 roasted prawns
Sprinkle with roasted chickpeas
Discover the restaurant Au bout de la Grève
In La Tremblade, Laurent Voisin, chef of the restaurant Au bout de la Grève, invites you to savor home-style cuisine inspired by seafood and the Charente region. In a friendly setting overlooking the Seudre River, you can enjoy fresh, seasonal dishes designed to showcase local flavors.
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