Heres what I did with that huge Tiger Prawn I recently posted...(video) Gs Butterflied Butter Roasted Tiger Prawn and Bacon-Wrapped White Asparagus. The centerpiece of the dish is Thin Spaghetti drizzled with a Saffron, Meyer Lemon, and Organic Basil Butter Cream Sauce...Oh My Good-Good-Ness! APPRÉCIEZ...BON APPÉTIT YALL! ~Chef G (Recipe below...something I rarely do, so enjoy and have fun with it!) ___________________________ Music Credit: Dub Eastern Kevin MacLeod (incompetech) Licensed under Creative Commons: By Attribution 3.0 creativecommons.org/licenses/by/3.0/ ======================== RECIPE - - - PRAWNS: * Peel prawns (or jumbo shrimp) leaving the tail intact for presentation. Devein and butterfly. Arrange in an oven-safe dish. * Melt 1 stick butter and season it. I used sea salt, white pepper, and dried herbs. Pour seasoned butter over the prawns. * Place prawns uncovered in a 425-deg oven for about 6-8 minutes...DONE! ASPARAGUS: I used white asparagus, but feel free to use the green variety. Also, with larger spears you can wrap them with the bacon singly. If using petite slender spears, wrap them in bunches of two or more. * I didnt do anything special with these. No oil or seasonings. Just tightly wrap each spear with a slice of your favorite bacon, and arrange on a baking sheet. If the bacon is not cooperating and unrolling, use water-soaked toothpicks to hold it in place. * Cook in a 425-deg oven until bacon is browned and slightly crisp. Drain the bacon fat. DONE! SEASONED BUTTER CREAM SAUCE: * Ingredients --- 2 cups heavy cream, 1/2 stick butter (I used a whole one), juice of 1 lemon, 1 tsp ground saffron, 1/4 cup chopped fresh basil (I used regular and Thai basil), sea salt and cayenne pepper to taste. * Melt butter over medium heat or lower, then slowly whisk in cream, and then add lemon juice (also add zest if you like). Do not boil. Continue stirring until it reduces enough to stick to the whisk/spoon (like melted ice cream). * Next stir in the basil and seasonings, then taste it to see if you like it. Dont worry about the recipe, make it taste like YOU want it to. Get creative. * Reduce to simmer or warm until ready to serve. PASTA: I used thin spaghetti because that is what I already had in the pantry. Use whatever excites your palate. In the video you will see two different pastas. One is purple. I used the juice from canned beets to achieve that color. Once the pasta was cooked, I tossed it in the beet juice. Thats it. It did not taste like beets, but I like the color.
Posted on: Fri, 02 Jan 2015 22:17:12 +0000
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