Prawns With Mire Poix Vinaigrette Recipe
These prawns are beautiful on the table as a first course or as part of a spread for hor d’oeuvres or an apéro hour. As the prawns sit in the mire poix vinaigrette, it’s almost reminiscent of pickled shrimp. Serve alongside a French Butter Tasting.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Cook the Prawns
In a large pot, bring salted water to a boil. Add the prawns and cook for 2-3 minutes, or until they are pink and opaque. Drain and immediately place them in ice water to stop the cooking process. Once cooled, drain again and set aside.
- 2
Prepare the Mire Poix Vinaigrette
In a medium bowl, combine the diced carrots, celery, and onion. In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper. Pour this vinaigrette over the mire poix and mix well. Fold in the chopped parsley.
- 3
Combine and Marinate
In a large bowl, combine the cooled prawns with the mire poix vinaigrette. Toss gently to coat all the prawns evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- 4
Serve
Arrange the marinated prawns on a serving platter. Drizzle with additional vinaigrette if desired and serve chilled, alongside French butter for tasting.
