Spot Prawn Scampi
Written by: Jon Chuy, Executive Chef of Riley’s Fish & Steak, Vancouver
• 1 lb of spot prawns, deveined
• 1-2 Tbsp olive oil
• ¼ cup of dry white wine (Pinot Gris or Sauvignon Blanc)
• 3 Tbsp of garlic confit & shallot butter
• ½ a lemon, zested and juice
• 1 Tbsp each: Italian Parsley, Tarragon, Chives
• Grilled, French Baguette
• ½ tsp of flake salt
Method:
1. Prepare the prawns as desired. Some people like to remove the heads and shells, while others prefer to leave them on for added flavour. Most importantly, devein them, and be sure to pat them dry prior to cooking, or they will steam, rather than be seared, for developing more flavour.
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2. In a large pan over medium-high heat, add the olive oil. Once it starts to shimmer, add the prawns in a single layer. Sear them for about 60 seconds before moving them and then flip them. They should be bright pink and just starting to curl up.
3. Immediately after you flip the prawns, add in the white wine. Let the wine reduce until 2 tablespoons of wine are left.
4. Turn the heat down to low. Add in the garlic confit & shallot butter. Swirl the pan or stir gently until the butter is melted and has thickened into a glossy, creamy sauce that coats the prawns.
5. Remove the pan from the heat. Squeeze in the lemon juice, add the lemon zest and sprinkle with the fine herbs. Toss one last time to combine.
6. Transfer the prawns to a warm bowl and pour every drop of that butter over them.
Serve immediately with the grilled baguette for dipping
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