Prep 24 hrs
Cook 10 mins
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.
- 3 tablespoons chopped garlic
- 1⁄4 cup olive oil
- 2 tablespoons seasoning, mix (recipe follows)
- 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
- Mix all the seasoning mix ingredients in a food processor and set aside.
- Stored in a sealed container, it will keep indefinitely for future use.
- Blend the garlic, olive oil, 2 T seasoning mix, lemon juice, honey, and soy sauce in a bowl.
- Add the prawns and the chopped parsley to the mixture and toss well to coat.
- Refrigerate overnight.
- Preheat oven to 500°F.
- 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.
- In about 2 to 3 minutes, shake the pan to ensure even cooking and repeat in another 2 to 3 minutes.
- At this point the mixture should be bubbling and the prawns will be turning opaque.
- 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.
- This process should take about 4 to 5 minutes.
- When completed, pour onto a platter and serve immediately with plenty of good, crispy bread.
This dish was great. I cooked it as directed except it took about 1 minute more in the oven before it was bubbly. The only deviation I made in cooking was to add the butter a bit more quickly and I used a spoon to stir it in. You can't let it boil at this point or the sauce might break. For the seasoning mix, I just made enough for the dish: 1/2 T cayenne 1/2 T Black pepper 1/2 tsp each - salt, red pepper flakes, rosemary (I used fresh), thyme. pinch oregano Served with crusty bread and a salad - great little meal for two and takes no time at all to fix.
Great prawns and sauce. I found Mean Chef's comments helpful and used his suggestions. I left them in the oven a bit too long (2 minutes plus 2 minutes would have been plenty). Even so, they were delicious and the sauce just has to have bread. I cut the peppers way back (can't handle the heat) and cut the butter back to 2 T. And it was STILL great.
This gets a rave from me - - The cooking time in the oven was 4 minutes - I used the very large (11-17 size prawns) and stove top 3 minutes. When prawns are cooked just long enough they have a special terxture when you bite into them -These almost exploded! Marinating overnight really infuses the flavor into the prawn without detracting from their own taste. I served a hot Parisian roll on the side to sop up the great sauce (butter & herbs etc) Thanks GinntyP for a recipe that goes in the Winner's circle