Fire Prawns with Grilled Como Bread
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Ingredients
1 lb Prawns(size 21-25 to pound)
1 tsp Cayenne pepper
1 tsp Black Pepper
1/2 tsp Salt
1/2 tsp Crushed red pepper flakes
1/2 tsp Dried thyme
1/2 tsp Dried rosemary, crumbled
1/4 tsp Dried oregano
1/4 lb Butter
1 1/2 tsp Garlic, minced
1 1/2 tsp Worcestershire sauce
1/2 cup Shrimp stock
1/4 cup Beer
8 slices Como bread, lightly brushed with olive oil and grilled or toasted
Procedure
Peel the prawns, leaving the tail
section and save the shells for stock.
Devein the prawns by running
a paring knife down the back
stopping at the tail and pulling
out the black vein.
Combine all the dry ingredients. Melt
half the butter in a medium size skillet
over medium high heat. Add the
garlic, worcestershire, dry seasonings
and prawns. Cook for 2-3 minutes
shaking the pan back and forth rather
than stirring. Add the remaining butter
and stock and cook for 2 minutes.
Add the beer and cook 1 minute more
and remove from heat and serve
immediately in bowls with grilled
bread to dip and soak up the sauce.
Shrimp Stock
1lb Prawn Shells
1 each Onion, carrot and celery stalk, coarsely chopped
1 Bay Leaf
1/4 bunch Parsley
1/4 cup White wine
Roast the prawn shells in a 350º oven
until pink. Combine the remaining
ingredients in a medium size saucepan
and add cold water to cover. Bring
to a boil and simmer for an hour. Strain
and reserve.
