Peter Canlis Prawns
5–15 large Black Tiger Prawns, shells removed and reserved
2 tablespoons olive
½ teaspoon garlic, minced
½ teaspoon red chili flakes
1½ teaspoons lime juice,
¼ cup vermouth, Lejon Extra Dry
¼ cup Shrimp Butter (recipe below)
Sea salt and pepper to taste
Baby greens for garnish
Heat a stainless steel pan
with the olive oil on high heat. Just before smoking point, add cleaned prawns
and sear, adding salt and pepper. When half cooked, pour off excess oil and add
garlic. Remove the pan from the heat and de-glaze with vermouth and lime juice.
Add the chili flakes, return pan back to the heat, and reduce liquid by half.
Add Shrimp Butter (recipe below) and adjust seasoning. Remove prawns and arrange
on the plate around baby greens. Finish with sauce, coating the tops of the prawns.
Shrimp Butter: Roast the shrimp shells in a convection oven at 500º for two minutes,
or until pink. Add shells to a blender with an equal amount of boiling hot butter,
and let blend for a few minutes until the shells are completely broken down.
Strain through a fine mesh strainer and chill in an ice bath, whisking the butter
to bring it back together.
Editor’s Note: Two of the three Canlis recipes in this issue are exclusive
to Response readers.
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