Prawns with Pineapple in Orange Sauce and Scented with Vanilla |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
1 cup orange juice |
1 cup peeled prawns |
1/4 cup sugar |
3 slices cleaned pineapple, cut into pieces |
1 vanilla bean, split lengthwise |
6 tablespoons sherry vinegar |
1 teaspoon vanilla sugar |
a few drops worcestershire sauce |
1/2 cup olive oil |
salt and freshly ground black pepper |
3/4 cup assorted lettuce |
Directions:
1. Bring the orange juice to a simmer in a saucepan. Add the prawns and cook just until the prawns are cooked through, about 3 minutes. Drain the prawns, reserving the orange juice.
2. In a saute pan, add 1/4 cup of the sugar and the pineapple and cook over high heat for 30 seconds. Add the reserved orange juice and vanilla bean and cook for 3 minutes, until sugar is dissolved. Remove from the heat and let steep while you prepare the vinaigrette.
3. Whisk together the sherry vinegar, vanilla sugar, and Worcestershire sauce. Add in 2 tablespoons of the pineapple liquid. Slowly whisk in the olive oil. Season, to taste, with salt and pepper.
4. Place the greens on a platter. Remove the pineapple from the liquid and place on the greens. Top with the poached prawns. Drizzle with the vinaigrette.
5. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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