Roasted Spot Prawns Recipes

ROASTED SPOT PRAWNS

Roasted Spot Prawns image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 47

Ingredients

16 Spot prawns, butterflied (shell on)
2 pounds Crab Cake Mix, recipe follows
1 quart Hot and Sour Vinaigrette, recipe follows
3 English cucumbers, julienned and seeds removed
1 red pepper, bruniose
1 yellow pepper, bruniose
1 green pepper, bruniose
1 tablespoon ginger, chopped
1 teaspoon shallot, chopped
1 teaspoon garlic, chopped
2 tablespoons mint, chopped
2 tablespoons cilantro, chopped
1 quart Hollandaise, recipe follows
1 ounce olive oil
1/2 Medium yellow onion, small dice
1 stalk celery, small dice
2 pounds crab meat
1/2 cup Mayonnaise, recipe follows
2 tablespoons parsley, chopped
1 1/2 ounces Japanese bread crumbs
3 1/2 quarts lime juice
6 cups sugar
1 1/2 cups honey
8 bunches scallions, green part only chopped
20 garlic cloves, smashed
20 shallots, sliced thinly
1/2 pound ginger, sliced thinly
2 quarts rice wine vinegar
1/2 quart lemon juice
6 quarts orange juice
5 quarts pineapple juice
1 habenero pepper, seeds removed and sliced thinly
1 1/2 cup sesame oil
3 1/2 cup canola oil
3 ounces soy sauce
1 1/2 cups orange juice
4 egg yolks
1 pint clarified butter
2 red jalapeno peppers, roasted
Salt and pepper to taste
Salt and pepper to taste
1 egg yolk
1 tablespoon Dijon mustard
1/3 teaspoon Cayenne pepper
1 ounce lemon juice
Salt to taste
6 ounces olive oil

Steps:

Preheat oven to 500 degrees. Stuff 1 tablespoon of crab mixture into each prawn. Place prawns on sheet pan with 2 ounces of water on pan. Cook for approximately 5 minutes.
Meanwhile, bring vinaigrette to a boil. Add cucumbers until slightly wilted. Remove from pan and keep warm. Add peppers, ginger, shallot and garlic and reduce sauce slightly. Add mint and cilantro.
Place cucumber julienne in center of plate. Add prawns in center. Top each prawn with 1 tablespoon of hollandaise. Finish by spooning vinaigrette around plate.
In saute pan, sweat onions and celery in olive oil. Set aside. In a separate bowl, mix crab meat, mayonnaise, parsley, bread crumbs and onion-celery mixture. Chill.
In a small, non-reactive saucepan, mix two quarts lime juice with sugar. Cook to a light caramel color stage.
Add honey, scallion, garlic, shallot, ginger and vinegar. Reduce by half. Add lemon, orange and pineapple juices, and pepper. Bring to a boil then lower to a simmer. Reduce by 1/4.
Strain vinaigrette and chill overnight. Before serving, stir in oils and soy sauce.
In a small saucepan, reduce orange juice to 2 ounces. Chill.
In a double boiler, whip egg yolks and chilled orange juice until it is 3 times its volume. Add butter in a slow steady stream to form an emulsion.
Peel and seed jalapeno. Puree with knife. Add to egg mixture. Add salt and pepper to taste. Hold warm.
Blend egg yolk, mustard, pepper, lemon juice, and salt in food processor. Add oil in a small steady stream. Keep chilled.

SANTA BARBARA SPOT PRAWNS IN PERNOD

Santa Barbara Spot Prawns in Pernod image

Provided by Govind Armstrong

Categories Citrus Tomato Shrimp Pernod

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
8 large fresh prawns, preferably Santa Barbara spot prawns, cleaned, peeled, and deveined
4 cloves garlic, smashed
1/4 cup Pernod
1/4 cup fish or vegetable stock
2 tablespoons unsalted butter, diced
1 tablespoon quick preserved lemon zest , julienned
Squeeze of lemon
Pinch of crushed red chili
Sea salt and cracked black pepper to taste
2 pints sweet cherry tomatoes, blanched, shocked, and peeled
1 teaspoon chopped fennel fronds (optional)

Steps:

Heat a large, heavy-bottomed sauté pan over medium-high heat. Add 1 tablespoon of the olive oil, and at the first sight of smoke, carefully add the prawns. Sear the prawns on one side for 30 seconds. Turn the prawns, add the smashed garlic cloves, and sauté until golden. With no fear, add the Pernod and flame off all the alcohol; this will happen very quickly. Add the fish stock and reduce to half, about 2 minutes. Add the butter and lemon zest, and turn off the heat. Swirl the pan until all the butter is incorporated into a sauce.
Finish the sauce with a squeeze of the lemon, a few flecks of crushed red chili, and sea salt and pepper. Toss in the tomatoes at the last moment, and garnish with a few chopped fennel fronds, if using. Serve immediately.

SALT-ROASTED PRAWNS

Salt-Roasted Prawns image

Quick to make and spectacular to serve -- that's this entree. The shrimp are simply roasted in salt, which keeps them juicy.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 45m

Number Of Ingredients 9

Ingredients

3 pounds coarse sea salt, pink salt, or rock salt (or a combination)
4 red finger peppers, split lengthwise, plus thin slices for serving
2 lemons, quartered
1 head garlic, cloves separated and smashed
5 cinnamon sticks
12 whole cloves
1 tablespoon black peppercorns
3 pounds shell-on, head-on jumbo shrimp (about 10 per pound), preferably wild, deveined if desired
Melted unsalted butter or drawn butter, for serving

Steps:

Preheat oven to 450 degrees. Combine salt, finger peppers, lemons, garlic, cinnamon, cloves, and peppercorns in a 3-quart baking dish. Roast until hot and fragrant, about 15 minutes. Spoon two-thirds of salt mixture into a heatproof bowl. Layer shrimp into baking dish, spooning salt mixture from bowl over shrimp in between layers, then sprinkling shrimp with remaining salt mixture.
Roast until shrimp are firm to the touch and just opaque throughout, 13 to 17 minutes. Carefully remove a few lemon wedges; brush off excess salt and squeeze lemon juice into butter, then add pepper slices. Serve shrimp immediately, with butter on the side.

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