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Prep Time: 1440 Minutes Cook Time: 10 Minutes |
Ready In: 1450 Minutes Servings: 4 |
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My other favorite from Seattle's Ponti Seafood Grill. Go Chef Alvin Binuya!!! Recommended wine is Mersaut, Charriere, Thillets Vineyard , but personally, forget the beverage, just give me the prawns! This has been a favorite of mine for YEARS, but I just found the recipe in Savoring Seattle . 100% of net proceeds go to FareStart which is an internationally acclaimed job training program for the homeless. I have no affiliation with the organization, but I do love a good cause, so if you like cookbooks, check this one out! It's a good one featuring 38 of Seattle's Best Chef's. Ingredients:
3 tablespoons chopped garlic |
1/4 cup olive oil |
2 tablespoons seasoning, mix |
2 tablespoons lemon juice |
2 tablespoons honey |
2 tablespoons gluten-free soy sauce (use san-j wheat-free tamari to make this gluten-free and wheat-free) |
2 tablespoons chopped parsley |
1 1/4 lbs peeled and deveined 21-25 count prawns |
3/4 cup unsalted butter |
1/4 cup cayenne |
1/4 cup ground black pepper |
2 tablespoons salt |
2 tablespoons crushed red pepper flakes |
2 tablespoons dried whole thyme |
2 tablespoons dried rosemary leaves |
1 teaspoon dry oregano |
Directions:
1. Mix all the seasoning mix ingredients in a food processor and set aside.
2. Stored in a sealed container, it will keep indefinitely for future use.
3. Blend the garlic, olive oil, 2 T seasoning mix, lemon juice, honey, and soy sauce in a bowl.
4. Add the prawns and the chopped parsley to the mixture and toss well to coat.
5. Refrigerate overnight.
6. Preheat oven to 500°F.
7. Place prawns with the marinade in a large, heavy skillet (large enough to fit prawns in a single layer or cook in batches) and place in oven.
8. In about 2 to 3 minutes, shake the pan to ensure even cooking and repeat in another 2 to 3 minutes.
9. At this point the mixture should be bubbling and the prawns will be turning opaque.
10. Transfer the pan to a stovetop, over medium heat and begin adding the butter in 1 to 2 T increments, shaking the pan the entire time, allowing the butter to emulsify into the mixture before adding any more butter.
11. This process should take about 4 to 5 minutes.
12. When completed, pour onto a platter and serve immediately with plenty of good, crispy bread.
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