Spicy prawns on black olive shortbread, with butternut squash mousse

Huile d'olive de Nyons PDO
Subtle flavour
Gambas épicées sur sablés aux olives noires, mousse de butternut
Photo credit: Céline de Cérou
A PDO
Preparation
45 min
A PDO
Resting time
1h30
A PDO
Cooking time
45 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Appetiser Starter Automn Winter

Ingredients

A PDO
For 4 personnes
For the butternut squash mousse
  • 1/2 butternut squash
  • 15 cl Isigny cream
  • 1 c. à soupe Nyons olive oil PDO
  • 1 shallot
  • 5 cl of vegetable stock
  • 1 a pinch of Espelette chilli and paprika
  • Salt, pepper
For the prawns
  • 16 prawns or large shrimp
  • 1 pincée of each spice: Espelette chilli, ginger, cardamom, paprika
  • 1 c. à soupe Nyons olive oil PDO
  • 1 lemon juice
  • Salt
Makes about twenty shortbread biscuits
  • 160 g of flour
  • 50 g of ground almonds
  • 80 g mascarpone
  • 40 g affinade (or black olive paste)
  • 40 g Nyons olive oil PDO
  • 1 c. à café rase of fine salt
For the department
  • A few sprigs of coriander
  • Les zestes from an orange
  • 2 poignées mixed salad leaves
  • 2 c. à soupe Nyons olive oil PDO
  • 1 c. à soupe PGI balsamic vinegar
  • Salt, pepper

Tip

These shortbread biscuits can be served as an aperitif, accompanied by homemade tarama or guacamole. Affinade is a paste made from Nyons PDO black olives, to which a little Nyons PDO olive oil is sometimes added. It is therefore a purée of black olives. Opt for Nyons PDO olive oil (subtle flavour) for its dominant aromas of fresh hazelnut and cut grass, with slightly buttery notes. Or choose another olive oil with a subtle flavour: PDO olive oil from Nice, AOC Languedoc olive oil, or a French olive oil of the Cailletier or Grossane varieties...

Instructions

  • Chill the Isigny cream in a bowl with the whisks.
Prepare the shortbread:
  • Mix together the flour, ground almonds and salt.

  • Place the Nyons olive oil (PDO), the Affinade and the mascarpone in the bowl of a food processor. Blend until you have a smooth, creamy mixture. Add the mixture of flour, ground almonds and salt, and blend again until it forms a ball.

  • Using a lightly floured rolling pin, roll out the pastry to a thickness of 2 to 3 mm. Wrap it in cling film and chill in the fridge for 1 hour 30 minutes.

  • Preheat the oven to 150°C.
  • Take the dough out of the fridge. Cut out the shortbread biscuits using a biscuit cutter.

  • Place them on a baking tray lined with baking paper. Put them in the oven and bake for 12 to 14 minutes.

Prepare the prawns:

  • Wash and sort the prawns. Place them in an airtight container, then mix in the spices, Nyons olive oil (PDO), lemon juice, salt and pepper, and leave to marinate for 30 to 45 minutes.

  • Cook the prawns in a very hot frying pan for 3 to 4 minutes, turning them as you go.

Prepare the butternut squash mousse:

  • Wash, peel and dice the half butternut squash.

  • Peel and finely chop the shallot. Sweat it in Nyons olive oil (PDO), then add the diced butternut squash along with the spices and vegetable stock, season with salt and pepper, and cook for 30 minutes.

  • Drain and blend until smooth.

  • Whip the cream and gently fold it into the butternut squash purée. Taste and adjust the seasoning, then transfer to a piping bag fitted with a serrated nozzle.

Dressage:

  • Place a dollop of butternut squash mousse on each shortbread biscuit, followed by a spiced prawn, and sprinkle with a few coriander leaves and some orange zest.

  • Serve 2 or 3 shortbread biscuits per person on a plate, alongside a bed of mixed salad leaves drizzled with a vinaigrette made by mixing olive oil, balsamic vinegar, salt and pepper.

Tip

These shortbread biscuits can be served as an aperitif, accompanied by homemade tarama or guacamole. Affinade is a paste made from Nyons PDO black olives, to which a little Nyons PDO olive oil is sometimes added. It is therefore a purée of black olives. Opt for Nyons PDO olive oil (subtle flavour) for its dominant aromas of fresh hazelnut and cut grass, with slightly buttery notes. Or choose another olive oil with a subtle flavour: PDO olive oil from Nice, AOC Languedoc olive oil, or a French olive oil of the Cailletier or Grossane varieties...
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

All recipes

You might also be interested in

Huîtres chaudes à l'huile d'olive
Hot oysters in olive oil