Needless to say, it went down rather well, as even my Brother (who is famously ‘against the crustaceans’ as my Sister-in-law puts it) was almost licking the bowl clean.
You’ll need some fancy dishes that should hold enough greenery to supply some contrast to the delicate pink and creamy texture to this dish, as this will only serve to impress guests that little bit more. It should only take around 30 minutes to complete this dish, including prep and cooking time.
175-200g Shelled King Prawns (responsibly sourced of course);
175-200ml of Single Cream;
1tblsp Olive oil or ~10g Butter for the intial frying of the Prawns;
6 tblsp of good Spanish/French Brandy;
1 clove of garlic, finely chopped;
3-4 tsp Pimentón;
4 tsp freshly finely chopped chives;
Salt and Black Pepper to season; and
Fresh Rocket and Chives to garnish.
What to do:
1. Butterfly the King Prawns by slitting them along the back by approx 2mm to allow them to fold when cooking through – make sure to remove any of the black bits from the back too. Heat the oil or butter in a frying pan and then add the prawns and garlic to the pan on a medium heat.
2. Add a teaspoon of the pimentón and stir around making sure that the garlic and prawns do not brown too much. Now add the brandy and burn off the alcohol by way of a theatrical flambée; immediately after the flames have died down, add the cream and stir the prawns to ensure they are completely coated. Now add 3 tsp chopped chives, salt and pepper seasoning and remaining pimentón.
3. Cook for another couple of minutes to ensure the flavours are even in the sauce around the King Prawns.
4. Arrange a bed of rocket on the base of each bowl and serve the prawns on top, now add stems of chives and any remaining chopped chives as garnish (you should have another teaspoon worth remaining). You may also choose to add an extra sprinkle of pimentón over the King Prawns too. Serve the warm salad to your hungry guests.
Enjoy… any additional ideas to this dish, feel free to fire over or share!