Poached Prawns Recipes

Steps:

• In a pan, boil water, wine, carrot, celery, salt and pepper to make a broth.
• Peel the prawns; discard the heads, keep the tails.
• Poach them for 10 minutes in the hot (but not boiling) broth.
• Remove 7 oz. stock to another pan, bring to a boil.
• Remove from heat and add butter. Blend, adding the pistachio oil as you go; season with salt and pepper.
• Remove prawns from the liquid and arrange them on a plate, drizzle with the sauce.
• Serve with a risotto or pureed artichokes.

Steps:

• For the shrimp: In a large saucepan, combine 2 1/2 quarts water with the salt, red pepper flakes, black peppercorns, garlic, bay leaves, lime and parsley. Stir to combine and bring to a simmer. Remove from the heat and allow the liquid to cool for a few minutes (dropping shrimp in hot, but not boiling, water yields more tender shrimp). Prepare and clean the shrimp by running a small, sharp knife down the length of the shrimps and removing the dark vein. Add the shrimp to the poaching liquid and allow them to sit and steep in the liquid, off the heat. (Cooking the shrimp in the shell yields more flavor.) Leave for about 5 minutes until they are cooked through and completely pink. Use a slotted spoon, or spider, and remove the shrimp and drain well. Refrigerate until cool, and then peel and discard the shells before serving with the salad.
• For the dressing: Combine the mayonnaise, sour cream, basil, parsley, green onions, lemon juice, anchovy paste and garlic in a food processor and puree. Thin with water as required, using only 2 tablespoons at a time. Taste and season with salt and pepper.
• For the salad: Wash the lettuces and roughly chop the romaine hearts. Tear the Bibb lettuce leaves into bite-size pieces. Cut the cucumber lengthwise down the middle, and then slice in 1/4-inch slices on the bias. Toss the salad ingredients together with the shaved red onion, pepperoncinis, green onions, bell peppers and cucumber. Top with the shrimp. Dress lightly with the dressing.

Steps:

• Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
• Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
• Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.

Steps:

• Carefully peel prawns (the barbs on the tail are sharp) and reserve roe; discard shells or reserve for making seafood stock. Set prawns and roe aside.
• Bring large pot of water to boil. Generously salt boiling water and return to boil. Add Israeli couscous and cook according to package directions; drain and transfer to large bowl. Set aside.
• Bring another large pot of water to boil. Generously salt boiling water and return to boil. Add cauliflower florets and cook until tender but still crisp, 2 to 3 minutes. Drain, reserving cooking liquid. Place half of the cauliflower florets in the jar of a blender. With the motor running, slowly add 1 cup cooking liquid. Blend until cauliflower is pureed and the consistency of thick gravy.
• Heat olive oil in a medium skillet over medium-high heat. Add garlic and shallot and cook, stirring, for 30 seconds. Add cauliflower and cook, stirring, until edges begin to brown and caramelize, 3 to 5 minutes. Season with salt, pepper, and lemon juice. Transfer cauliflower to bowl with Israeli couscous and stir in chopped parsley and chives; set aside.
• Place parsley sprigs, thyme sprigs, and bay leaf in a piece of cheesecloth; tie with a piece of kitchen twine to enclose. Place in a medium saucepan along with heavy cream. Bring to a simmer over medium-high heat for 20 minutes; remove cheesecloth packet and discard. Add butter and whisk until melted and well combined; season with salt and pepper. Add reserved prawn roe and stir to combine.
• Reduce heat to medium-low and add prawns. Cook just until flesh turns pink, about 4 minutes. Remove from heat.
• To serve, spoon cauliflower puree in the center of each of four plates. Spoon couscous mixture on top of puree; top each with three prawns. Spoon some of the poaching liquid over prawns and garnish with cilantro, parsley, mint leaves, and chives. Spoon charmoula around cauliflower puree; serve immediately.

Steps:

• Bring water, lemon, and bay leaf to a boil, covered, in a medium saucepan. Add 1 tablespoon salt. Reduce heat to low, and simmer for 10 minutes.
• Raise heat to high, and return water to a boil. Add shrimp; cook until bright pink and opaque, 1 1/2 to 2 minutes. Immediately transfer shrimp to a rimmed baking sheet using a slotted spoon; cover with ice, and let stand for 5 minutes.