Printable Area
Tiger Prawns "a la Diabla" with Citrus Salad
Recipe courtesy Zandunga Mexican Bistro
- Total Time:
- 40 min
- Prep:
- 30 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 1 to 2 servings
Ingredients
- 3 tablespoons olive oil
- 5 large prawns, peeled and de-veined, reserve one unpeeled prawn for appearance
- 1/2 cup white wine
- 1 ounce dried piquin peppers
- 1 teaspoon harissa paste
- 2 teaspoons butter
- 1/2 teaspoon red chile flakes
- Salt and freshly ground black pepper
- Citrus salad, for serving, recipe follows
- CITRUS SALAD:
- 3 grapefruit segments
- 3 orange segments
- 1 ounce mixed field greens
- 3 tablespoons minced shallot
- 1 teaspoon chiffonade basil
- 1 teaspoon olive oil
- Salt and freshly ground black pepper
Directions
In medium saute pan, heat olive oil over medium-high heat. Sear prawns on both sides until golden brown.
Reduce heat and add white wine to pan to cool. Add piquin pepper and harissa paste and reduce for 2 minutes. Add cold butter and chile flakes. Season the prawns with salt and pepper, to taste. Plate with citrus salad and serve.
Citrus Salad:
Combine the grapefruit segments, orange segments, field greens, shallot, basil, and olive oil in a mixing bowl. Salt and pepper, to taste.