PRAWN, GRAPEFRUIT AND MINT GUACAMOLE
A refreshing and zesty appetiser
Refreshing, zesty, and packed with goodness, the prawn, grapefruit, and mint guacamole is the perfect summer appetiser to please any palate. To be honest, I was sceptical about the combination of prawns and guacamole, but my doubts were quickly dispelled once I took the first bite. The dish is so delicious that it has now become a staple at all of my gatherings.
The Surprising Combination
As a lover of traditional guacamole, I was unsure about the addition of prawns to the recipe. However, the combination of creamy avocados and succulent prawns proved to be an excellent pairing. The prawns add a delightful seafood hint to the dish, complementing the creaminess of the avocado, and creating an incredibly satisfying texture.
The Zingy Twist
What makes this guacamole unique is the addition of grapefruit and mint. The grapefruit brings a tangy, zingy flavour that contrasts with the creaminess of the avocado, creating a perfect balance of taste. Meanwhile, the mint adds a refreshing and herby twist that elevates the overall taste of the dish. The combination of these ingredients creates an explosion of aromas in every bite, leaving you wanting more.
The Ultimate Crowd-Pleaser
I decided to serve this dish at a recent gathering of friends, and I was not disappointed. The dish was an instant hit, with everyone digging in for more. The guacamole’s creamy texture, combined with the tangy grapefruit and fresh mint, created an explosion of flavours that delighted everyone’s taste buds. My friends’ enthusiasm when they finished the bowl was the best answer I could ever have asked for, and it made me realise that sometimes, the most unexpected combinations can turn out to be the most delicious.
Discover the Characteristics of Coteaux-d’Aix-en-Provence White Wines
The ideal wine pairing for this dish is a white Coteaux-d’Aix-en-Provence from Provence. These wines are crafted from a blend of Grenache Blanc, Sauvignon Blanc, Ugni Blanc, Bourboulenc, and Semillon grapes, resulting in a unique and delightful flavour profile.
Round, Voluminous, and Delicately Finished
These wines are renowned for their roundness and voluminous character, with a delicate finish that leaves a lasting impression on the palate. The thick and pinkish-white colour of the wine transforms into a russet orange shade at maturity, providing a delightful visual experience.
Balance and Length in Every Sip
White wines from this region boast beautiful gold robes with green reflections, and are distinguished by their balance and length. The Clairette variety delivers aromatic and bouqueted wines with delightful notes of white fruits, fennel, and lime blossom. Meanwhile, Aix en Provence offers a blend of red and orange hues with hints of strawberry, red currant, and other light fruits.
A Rich History and Unique Geography
Coteaux d’Aix-en-Provence was first introduced in 1956 and gained VDQS status in 1984. The name of the appellation reflects the unique geography of the valley’s soil type, which is highly resistant to erosion from acids used in the wine production process.
This varietal has a long and rich history in Provence, and although it produces little fruit, its oblong berries are sturdy and hardy. Wine has been made in this region for at least 2,600 years since the ancient Greeks founded the city of Marseille in 600 BC, further adding to the unique and storied nature of Coteaux-d’Aix-en-Provence white wines.
Treat yourself to a taste of Provence
Bring the essence of the Coteaux-d’Aix-en-Provence region to your table with the perfect pairing of my delicious prawn, grapefruit, and mint guacamole, the zesty appetiser that is sure to please any palate…you won’t be disappointed.
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Happy cooking and bonne dégustation!
Sixtine ;)
PRAWN, GRAPEFRUIT AND MINT GUACAMOLE
Ingredients
- 1 avocado mashed
- 200 g grapefruit cut in supreme
- 250 g prawns peeled and cooked
- 3 tbsp grapefruit juice
- 7 fresh mint leaves
- 1 pinch Espelette pepper
Instructions
- With a hand blender, mix the prawns with the mint. Set aside.
- In a bowl, combine the prawns mixture with the avocado, grapefruit, pepper and juice.
- Store in the fridge.
- Best served chilled!
Notes
Guacamole de crevettes au pamplemousse et à la menthe
1 avocat écrasé
200 g de suprêmes de pamplemousse coupés en dés
250 g de crevettes cuites décortiquées
3 cuil. à soupe de jus du pamplemousse
7 feuilles de menthe
Une pincée de piment d’Espelette
Dans un bol, combinez la préparation de crevettes avec l’avocat, le pamplemousse, le piment et le jus.
Entreposez-le au réfrigérateur.
Servez bien frais !
