Grilled Santa Barbara Prawns With Blood Orange Glaze Recipes

GRILLED SANTA BARBARA PRAWNS WITH BLOOD ORANGE GLAZE

Grilled Santa Barbara Prawns with Blood Orange Glaze image

Provided by Food Network

Time 1h38m

Yield 8 servings

Number Of Ingredients 12

Ingredients

16 (U-10) Santa Barbara Prawns, cleaned, deveined
2 cups Blood Orange Sauce, recipe follows
Kosher salt
Cracked black pepper
1 cup blood orange juice (about 6 blood oranges)
2 shallots, finely chopped
1/4 cup red wine vinegar
1/2 cup dry white wine
2 cups good chicken stock
1/2 cup extra-virgin olive oil
Salt and ground white pepper
Salt and ground white pepper

Steps:

Place prawns in a small bowl and marinate with 1 cup of the blood orange sauce for 1 to 2 hours. Place on a hot grill, season with salt and pepper and brush with remaining cup of blood orange sauce. Grill for about 1 to 2 minutes per side or until cooked through.
Simmer blood orange juice over low heat until reduced to 1/4 cup, stirring occasionally to prevent scorching. Remove from heat and reserve. In a small saucepan, combine shallots and red wine vinegar and reduce over low heat. Add white wine, chicken stock and reduce again. Remove from heat and slowly whisk in olive oil until incorporated. Stir in reserved blood orange syrup, strain sauce and keep warm.

SANTA BARBARA SHRIMP WITH MUSTARD

Santa Barbara Shrimp with Mustard image

Provided by Food Network

Categories appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

36 to 48 medium shrimp (6 to 8 per person)
Salt and freshly ground pepper
4 tablespoons almond or safflower oil
2 medium shallots, minced
1 bunch fresh tarragon leaves, minced
1/2 cup dry sherry
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons Dijon mustard
1 tablespoon minced chives
Salt and freshly ground black pepper

Steps:

Season the shrimp with salt and pepper. Using 2 large saute pans, heat the oil until it begins to smoke. Over very high heat, saute the shrimp for 6 to 7 minutes. Transfer to a warm plate, set aside, and keep warm.
To each saute pan, add 1 minced shallot and 1 tablespoon minced tarragon. Saute for 2 to 3 minutes. Deglaze each pan with the sherry and then combine the sauce in one pan. Add the cream and reduce the sauce until it coats the back of a spoon. Whisk in the butter, 1 small piece at a time. Whisk in the mustard, just at the last minute. Do not let the sauce boil, or the mustard will become grainy. Correct seasoning to taste.
Arrange the shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives.

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