Recipe courtesy of Robert Clark

Sauteed Spot Prawns with Summer Vegetables

  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 2 servings
Share This Recipe

Ingredients

2 tablespoons butter

1 teaspoon sliced garlic

12 spot prawns

1 tablespoon preserved lemon zest, thinly sliced (can substitute regular lemon zest)

2 tablespoons brandy

2 tablespoons dry white wine

1/8 cup fresh peas, blanched (can substitute frozen)

3 asparagus spears, cut into 2-inch pieces and blanched

1 medium tomato, cubed

Sea salt, to taste

Juice of 1/2 lemon

2 tablespoons finely chopped chives

Pancetta crisps, for garnish, optional

Directions

  1. Melt 1 tablespoon of the butter in a medium saute pan over medium-high heat. Once almost brown, add the garlic and cook 1 minute. Place the shrimp in the pan without moving them and cook quickly, just 10 seconds, and then give them a quick toss and transfer to a bowl. 
  2. Melt 1/2 tablespoon of the remaining butter in the same pan over medium-high heat. Stir in the lemon zest and cook until the essential oils release into the butter, about 30 seconds. Pour in the brandy and, tilting the pan away from you, dip into the fire, letting the flame burn the alcohol off for just a few seconds. Add the white wine and remaining 1/2 tablespoon butter and swirl to emulsify. Stir in the peas and asparagus and cook just to warm through, 30 seconds. Return the shrimp to the pan along with the tomatoes and toss. Remove the pan from the heat and transfer the shrimp and vegetables to serving plates. Season with sea salt and a squirt of the fresh lemon juice and garnish with the chives. Place a pancetta crisp on top, if using. Serve immediately.

Cook’s Note

If you are using frozen peas, add them directly without blanching first.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.