Hot and Bothered – Peppadew Prawns
It starts with peeling doesn’t it? Getting past that hard exterior and gangly appendages, the outer shell revealing the languid interior. Building anticipation of what comes next, this time, choosing carefully to leave just a bit as a handle.
Next, a special warming bath and a glaze to moisturize the skin with honey sweet and spicy liquids. Flavoring this moment, unlike any other. A low fire coaxes the flesh to a firm up, revealing blushing pink and white to it’s sumptuous curves. Working quickly now, don’t lose the moment, settle on a savory bed.
Diving in with with fingers, the hot and spicy travels over our lips with a slightly sticky buttery smack, finishing with a surprising piquant heat that makes you melt. Licking your lips, you go again and again until there is nothing left. Ahh, Peppadew Prawns.
|Peppadew Prawns with White Butternut Couscous|
What that fun for you? What a delight in finding new ingredients that inspire. Food should not only nourish, fill our bellies, but from time to time create an experience. We love our comfort foods, plan special romantic dinners and holiday feasts. Each preparation connects us to something more than just the order of ingredients. Imaginations go wild with a flurry of visual and sensual elements to come together, matching the time and the moment. We watch shyly for the resulting first bites, do they like it? After all, each meal is a gift.
Serves 2 (for dinner, 4 as appetizer)
1 pound jumbo prawns (roughly 16/20 per pound size)
1 tablespoon olive oil
1 shallot, minced
2 tablespoons honey
½ cup Sauvignon Blanc
1 tsp lemon juice
2 tsp Sriracha Sauce
2 tablespoons butter
4-6 Peppadew Peppers, julienned
Fine Grind Black Pepper
Remove head, legs peel and devein prawns, leave a bit of shell on tail.
In a small bowl whisk together the wine, honey, Sriracha Sauce.
Heat 10” saute pan to medium, add olive oil and shallots. Cook for about 3 minutes until softened., then pour into saute pan, bring to a bubble, then set to low heat. Simmer sauce for about 10 minutes to reduce by one fourth, add butter. Add prawns and toss to coat evenly with sauce, add julienned Peppadew peppers and cook until shrimp flesh is opaque and pink – about 5-8 minutes, depends on how big they are and how many in the pan. Squeeze lemon juice over prawns, stir again to coat. Remove prawns from pan on the serving plates, drizzle with sauce and sprinkle with Sea Salt and Black Pepper to taste. Serve with sauce as an appetizer, or over rice, couscous as a main course.