Recipe by Sondra Beth
My brother introduced me to this awesome starter. He and his wife raved about El Gaucho's wicked shrimp. I was excited to find the authentic recipe! Recipe form John Broulette, El Gaucho
Top Review by A cook from Detroit
FAR too overseasoned versus the original. FAR too salty. Becomes almost inedible. WOuld use about 1/2 of the seasoning mix and skip the pre-made steak seasoning. Go lightly on the flouring of the shrimp.
- 1 lb prawns (21-25 count per pound)
- 1⁄2 cup flour
- 2 tablespoons clarified butter (or vegetable oil)
- 2 tablespoons steak seasoning
- 1 1⁄2 teaspoons garlic
- 1⁄2 tablespoon cayenne pepper
- 1⁄2 tablespoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon red pepper flakes
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 1⁄4 cup white wine
- 1⁄2 cup dark beer or 1⁄2 cup ale
- 1 1⁄2 teaspoons Worcestershire sauce
- 2 tablespoons butter
Directions See How It's Made
- Coat prawns in flour.
- Heat clarified butter or vegetable oil on high heat.
- Add prawns to saute pan.
- Coat with steak seasoning (your favorite store brand like Lawry's or Johnny's will work fine).
- Add garlic to pan.
- To make the spice mixture, mix cayenne pepper, black pepper, salt, red pepper flakes, thyme, rosemary and oregano.
- Grind them together in a spice grinder or food processor.
- Top prawns with 1 1/2 tablespoons of the spice mixture.
- Add white wine, beer and Worcestershire sauce to pan.
- Simmer 2-3 minutes until prawns are cooked.
- Swirl in butter to finish the sauce.
- Serve with a thick rustic bread.