Summary

Ingredients

• 6 leaves spinach, fresh, young, large
• 1 pinch (s) sea salt
• 1 tablespoon butter, for the foil
• 250 g scampi, prawns, kin prawns, raw
• 2 stalks parsley, smooth
• 4 grains allspice

For the sauce:

• 200 ml stock, (tomato stock)
• 1 pack saffron threads
• 75 g butter, ice cold
• pepper

Print Recipe Pin Recipe

Instructions

1. Clean the spinach, wash and dry very well.
2. Bring salted water to a boil in a saucepan. Blanch the spinach only briefly, then immediately quench in ice water and place on a cloth to drain off and remove the stalk if necessary.
3. Cut 6 squares with a side length of approx. 15 cm from cling film. Brush the individual squares with a little melted butter. Spread the spinach leaves with the beautiful, dark, smooth side down on the foil, placing the leaves a little on top of each other where the stalk was.
4. Wash and devein raw shrimp. Chop it a little and finely chop it with the parsley. Season with sea salt and allspice.
5. Cut a cam from the filling and spread it on top of the spinach. Now, with the help of the foil, fold the leaves over the filling and at the end twist the foil at the bottom. Place the parcels in a bamboo steamer or the steamer insert or the steamer insert of a saucepan and cook for about 3 minutes. If you are using a bamboo steamer, remove the foil and brush the parcels again with liquid butter, steam a little longer.
6. For the saffron sauce, bring the tomato stock with a few saffron threads to the boil and reduce it by half. Assemble with the ice-cold butter and season with sea salt and pepper.
7. Put the sauce on a plate as a mirror and place the parcels on top. Garnish with a little parsley.