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INGREDIENTS
▪ 1 large loaf sourdough bread
▪ 1 1⁄2 tsp vegetable oil, divided
▪ 30 B.C. spot prawns (approximately
1 lb), peeled and deveined (or substitute any sustainable shrimp or prawns)
▪ 3 tbsp shallot, finely chopped
▪ 1 1⁄2 cloves garlic, finely
chopped
▪ 1 tsp chili powder (or substitute
1 medium-size jalapeno pepper, sliced very fine with seeds and white core removed)
▪ 1/3 cup white wine (preferably chardonnay)
▪ 2/3 cup 35% cream (or substitute sour
cream)
▪ 1⁄2 cup butter, chopped into
1-inch cubes
▪ 1⁄2 cup mixed fresh herbs (such
as chives, scallions, cilantro and basil), roughly chopped
▪ 1⁄2 lemon, zested and juiced
▪ Sea salt
▪ Fresh cracked pepper
▪ 2 sprigs fresh cilantro
To make sourdough toast, preheat oven on broil setting with rack at centre
height. Cut bread on a diagonal into 8 thick slices (approximately 1⁄2-inch
thick and 7 inches long). Place slices on cookie sheet or other oven-safe tray
and broil until crust is a deep brown and centre is lightly toasted and crisp
(about 2 minutes). Watch carefully to avoid burning. Cut each slice diagonally,
forming long triangles. Set aside.
To sear prawns, heat 1⁄2 teaspoon of vegetable oil over medium-high in a
large saucepan or shallow pot. Season prawns lightly with salt and pepper and
sear for approximately 20 seconds per side, or until golden brown but not fully
cooked. Remove from pan and set aside.
Lower heat under the same pan to medium. Heat 1 tsp vegetable oil until it ripples.
Add shallots, garlic and chili powder. Sauté until garlic releases its
aroma and shallots are translucent (about 30 seconds).
Reduce heat to medium-low and add white wine. Deglaze pan for 20-30 seconds, stirring
to lift any browned food particles that have stuck to the pan.
Add the cream and butter to the pan. Stir to combine ingredients and bring to
a simmer. (If substituting sour cream, no additional cooking is necessary.) Continue
to cook on medium-low heat until sauce has thickened and reduced by one-quarter
(about 2 minutes).
Add prawns and toss in sauce to coat. Continue to sauté, covered, until
prawns are plump, juicy and just cooked (about 2 minutes). Add salt and pepper
to taste. Remove pan from heat and stir in herbs, lemon zest and juice.
Place prawns and sauce in a soup bowl and serve immediately, placed on a platter
with serving spoon on one side and toast points on the other. Garnish with cilantro.
Serves 6 as an appetizer.
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