Grilled Prawns with Espelette Pepper Mustard Recipe

Espelette pepper mustard - the marriage of mustard's piquant character and the mild, fruity heat of the Basque pepper - is one of French gastronomy's most seductive condiments. Combined with grilled prawns, the freshness of basil and the gentleness of cream, it produces a sauce of surprising elegance. A quick recipe - 25 minutes from start to finish - that impresses every time.

Espelette pepper - an exceptional spice

Espelette pepper (Ezpeletako biperra in Basque) is a spice protected by a Protected Designation of Origin since 2000 - the only French spice to hold this distinction. Grown exclusively in ten communes of the Basque Country at the foot of the Pyrenees, it stands out for its mild, fruity heat, quite unlike Asian or Mexican chillies. It brings a warm, slightly sweet and smoky note that pairs perfectly with seafood, meats and cream sauces.

Ingredients for 4 people

Preparation : 15 min - Cooking : 10 min

• 16 large peeled prawns
• 125 ml Espelette pepper mustard
• 125 ml sour cream (regular or light)
• 250 ml fresh basil, finely chopped
• 125 ml whipping cream 35%
• 30 ml basil olive oil
• 50 ml minced garlic
• a few drops of Tabasco sauce

Method

1. In a bowl, mix the Espelette pepper mustard, sour cream and finely chopped fresh basil until smooth. Refrigerate.
2. In a second well-chilled bowl, whip the cream to soft peaks. Gently fold the whipped cream into the mustard-cream-basil mixture, lifting rather than stirring to keep it light. Taste and adjust seasoning. Keep the sauce refrigerated.
3. In a small bowl, mix the basil olive oil, minced garlic and a few drops of Tabasco. Brush the prawns on both sides with this mixture. Leave to marinate for 5 to 10 minutes if time allows.
4. Grill the prawns on a very hot grill or sear in a pan over high heat for 2 to 3 minutes per side, until pink and lightly golden. Do not overcook - prawns become rubbery if left on the heat too long.
5. Divide the prawns between four salad plates on a bed of mesclun or watercress. Serve with a generous spoonful of mustard sauce. As a starter, you can also present the prawns on a large serving plate with the sauce in a central bowl as a dipping sauce.

Enjoy!

Serving suggestion

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Tips and variations

• The sauce in advance : the creamy mustard sauce can be prepared up to 4 hours ahead and kept refrigerated. It thickens slightly as it cools - this is normal.
• The mild mustard version : this recipe is also delicious with mild mustard for a less spicy sauce, ideal for children or sensitive palates.
• As a dip : the remaining sauce is excellent with raw vegetables (carrots, cucumber, celery) or to drizzle over grilled fish or roast chicken.
• The barbecue version : the marinated prawns are even better cooked over charcoal - the slight smokiness pairs perfectly with the Espelette pepper.
• Pairing : basmati rice, fresh tagliatelle or a simple green salad. For wine, an Alsatian pinot gris or dry riesling pairs wonderfully with the prawns and mustard.

Find our Alsatian mustard specialities and regional products on decoalsace.fr - delivery across Europe.