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Roasted Prawns with Morels and Morel Butter Recipe

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Roasted Prawns with Morels and Morel Butter
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Ingredients
6
Count
Nutrition
1135
Calories
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Ingredients:

Directions:

  1. Finely chop enough fresh morels or reconstituted morels to measure 1/2 cup (packed); reserve remaining morels. Melt 1 tablespoon butter in medium nonstick skillet over medium heat. Add 1/4 cup shallots and garlic; sauté 1 minute. Add chopped morels and thyme; sauté 2 minutes. If using dried morels, add reserved soaking liquid to skillet, leaving any sediment behind. Increase heat; boil until almost all liquid evaporates, about 8 minutes. Transfer morel mixture to small bowl; cool. Mix remaining 7 tablespoons butter into morel mixture. Season lightly with salt and pepper. (Morel butter can be prepared 1 day ahead. Cover and chill.)
  2. Using scissors, cut along back shell of each prawn all the way up to tail, exposing vein; pull out vein. Turn prawns over. Using small sharp knife and starting just below tail end, butterfly each prawn by cutting 1/4-inch-deep slit to opposite end. Place prawns, shell side down, on rimmed baking sheet. (Can be made 6 hours ahead. Cover; chill.)
  3. Preheat oven to 500°F. Melt 2 tablespoons morel butter in heavy large skillet over medium-high heat. Add remaining 1/2 cup shallots; sauté until golden, about 3 minutes. Add remaining whole fresh morels or reconstituted morels and sauté until tender, about 4 minutes.
  4. Meanwhile, spread 1 teaspoon morel butter over each giant prawn (or 1/4 teaspoon over each of 24 large prawns). Roast just until prawns are opaque in center, about 7 minutes for giant prawns or 4 minutes for large prawns. Top prawns with remaining morel butter, dividing equally. Return to oven just long enough to melt butter slightly, about 10 seconds.
  5. Transfer prawns to plates. Serve sautéed morels alongside.
  6. *If using dried morels: Bring 3 cups water to boil in medium saucepan. Add dried morels. Remove from heat. Cover; let steep 1 hour. Using slotted spoon, transfer morels to bowl. Reserve soaking liquid.
  7. Test-kitchen tip: Morel mushrooms, with their honeycomb design, require thorough soaking in water. Submerge morels in large bowl of water and agitate gently to release dirt, then lift out, leaving grit behind. Pat morels dry and use immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1134.5 Kcal (4750 kJ)
Calories from fat 1110.35 Kcal
% Daily Value*
Total Fat 123.37g 190%
Cholesterol 323.93mg 108%
Sodium 27.01mg 1%
Potassium 261.48mg 6%
Total Carbs 9.99g 3%
Sugars 4.11g 16%
Dietary Fiber 2.01g 8%
Protein 3.52g 7%
Vitamin C 2.1mg 3%
Vitamin A 1.5mg 50%
Iron 4.8mg 27%
Calcium 61.5mg 6%
Amount Per 100 g
Calories 487.38 Kcal (2041 kJ)
Calories from fat 477.01 Kcal
% Daily Value*
Total Fat 53g 190%
Cholesterol 139.16mg 108%
Sodium 11.6mg 1%
Potassium 112.33mg 6%
Total Carbs 4.29g 3%
Sugars 1.76g 16%
Dietary Fiber 0.86g 8%
Protein 1.51g 7%
Vitamin C 0.9mg 3%
Vitamin A 0.6mg 50%
Iron 2.1mg 27%
Calcium 26.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.6
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Total Fat

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