Prawns With Winter Cabbage Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The Biltmore Estate produces its own freshwater prawns, fruits, herbs, and vegetables. Ingredients:
1 gallon water |
2 tablespoons chopped fresh ginger |
3 garlic cloves, halved |
1 tablespoon caraway seeds |
1 1/2 tablespoons salt |
1 tablespoon dried crushed red pepper |
2 bay leaves |
1 tablespoon black peppercorns |
1 1/2 teaspoons whole allspice |
18 large prawns with heads(about 2 pounds) |
winter cabbage salad |
apple cider vinaigrette |
garnishes: blanched whole green beans, prawn heads |
Directions:
1. Bring first 9 ingredients to a boil in a large Dutch oven; reduce heat, and simmer 15 minutes. Add prawns, and cook 8 to 10 minutes or just until prawns turn pink. Drain, reserving stock. Cool prawns over ice. Cool stock. Return prawns to stock; cover and chill 2 hours.
2. Peel prawns, leaving tails on and reserving 6 heads. Toss Winter Cabbage Salad with Apple Cider Vinaigrette; chill 1 hour. Mound salad evenly on plates. Arrange prawns around salad. Serve with remaining vinaigrette. Garnish, if desired.
3. *18 jumbo shrimp may be substituted for prawns.
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