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email this pageNew Yorker - Prawns
What is the difference between shrimp and prawns? We might not be able to answer that but we can be certain that Will Plilar the executive chef from the New Yorker can turn them into a masterpiece. Here is one tasty way to prepare prawns with an italian twist.
Jumbo Prawns Sauteed in Garlic-Lemon Butter Sauce with French Green Beans
24 Large Prawns peeled and deveined
6 ½ inch thick sliced of sturdy Italian Bread
1 lb. French Green Beans, Blanched until Tender
1 cup olive oil
4 tablespoons butter room temp.
2 lemons, cut in half
4 cloves garlic thinly sliced
1 Tablespoon red pepper flakes or to taste
½ cup chopped Italian Parsley
2 cups dry white wine
Method:
Start your Gas Grill on high, when hot grill the bread slices until well toasted on both sides, drizzle liberally with olive oil, place onto individual plates or a large platter. Meanwhile heat 2 large skillets on medium-high heat, add remaining olive oil, garlic and red pepper flakes, when garlic starts to brown add the prawns to the skillets divided between them, cook on both sides until almost done about 5 minutes, then to the pans add the white wine, lemons juiced, reduce liquid rapidly by half then add the parsley and butter, season with salt and pepper to taste. Top each toasted bread with warmed green beans and then the shrimp, pour sauce over, serve.