Grilled Santa Barbara Prawns with Blood Orange Glaze

Recipe courtesy of Chef David Reardon
TOTAL TIME: 1 hr 38 min
Prep: 30 min
Inactive Prep: 1 hr
Cook: 8 min
YIELD: 8 servings


  • 16 (U-10) Santa Barbara Prawns, cleaned, deveined
  • 2 cups Blood Orange Sauce, recipe follows
  • Kosher salt
  • Cracked black pepper
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      Place prawns in a small bowl and marinate with 1 cup of the blood orange sauce for 1 to 2 hours. Place on a hot grill, season with salt and pepper and brush with remaining cup of blood orange sauce. Grill for about 1 to 2 minutes per side or until cooked through.
      Blood Orange Sauce:
      1 cup blood orange juice (about 6 blood oranges)
      2 shallots, finely chopped
      1/4 cup red wine vinegar
      1/2 cup dry white wine
      2 cups good chicken stock
      1/2 cup extra-virgin olive oil
      Salt and ground white pepper

      Simmer blood orange juice over low heat until reduced to 1/4 cup, stirring occasionally to prevent scorching. Remove from heat and reserve. In a small saucepan, combine shallots and red wine vinegar and reduce over low heat. Add white wine, chicken stock and reduce again. Remove from heat and slowly whisk in olive oil until incorporated. Stir in reserved blood orange syrup, strain sauce and keep warm.


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