|
Skinny-Dip Barbecued Prawns |
|
|
|
Thursday, 24 July 2008 |
Paul Prudhome popularized “Barbecue Prawns,” cooked on the stove top, not over the fire back in the 1980s, and ever since, chefs and home cooks have been developing variations on the theme. Chef Alvin Binuya who recently opened Madoka restaurant on Bainbridge Island, added a Pacific Northwest touch to this Creole dish when he replaced the beer with a braising blend spiked with soy sauce and honey. This version incorporates both. I like to use the kaffir lime-scented summer seasonal brew called “Skinny Dip” from New Belgian Brewing Company. You can also replace the Gulf Prawns with local spot prawn tails, but if you do, leave the peels on and let each person peel their own at the table. Afterwards, you’ll want to go skinny-dipping to wash up.
(Serves 2, generously)
For the Seasoning Mix:
2 tablespoons cayenne
2 tablespoons ground black pepper
2 tablespoons salt
2 tablespoons crushed red pepper flakes
2 tablespoons dried whole thyme
2 tablespoons dried rosemary leaves
1 teaspoon dried oregano
For the Prawns:
2 tablespoons chopped garlic
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoons honey
1 tablespoons soy sauce
2 tablespoons seasoning mix, from above
1 1/4 pounds spot prawn tails
or 1 1/4 pounds 21-25 size Gulf prawns, peeled and de-veined
1/2 bottle (about 3/4 cup) beer
4 tablespoons unsalted butter
2 tablespoons chopped parsley
Crusty French bread as an a accompaniment
1.) Whisk or process the seasoning blend and transfer the mixture to a jar. It will keep all summer.
2.) Stir the garlic, olive oil, lemon juice, honey, and soy sauce in a bowl with 2 tablespoons of the seasoning mix. Add the prawns and the chopped parsley to the mixture and toss well to coat. Refrigerate the prawns in the marinade for several hours or even overnight.
3.) Preheat a large (preferably cast-iron) skillet over medium-high heat and add the marinated prawns. Toss the prawns in the pan until they begin to turn pink then pour in the beer. The beer will boil and in a minute or two, it will be reduced to about half its original volume.
4.) Add the butter, 1 tablespoon at a time, swirling it in to create a smooth, emulsified sauce around the prawns. Along with the last tablespoon of butter, add the parsley.
5.) Transfer the prawns to a large open bowl or platter and serve at once with plenty of crusty bread for sopping up the beer and butter sauce.
Copyright, Greg Atkinson, 2006
|
