Seattle chef Maria Hines poaches spot prawns -- a Northwestern delicacy -- slowly in butter to accentuate their tenderness and sweetness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 17
Steps:
- Carefully peel prawns (the barbs on the tail are sharp) and reserve roe; discard shells or reserve for making seafood stock. Set prawns and roe aside.
- Bring large pot of water to boil. Generously salt boiling water and return to boil. Add Israeli couscous and cook according to package directions; drain and transfer to large bowl. Set aside.
- Bring another large pot of water to boil. Generously salt boiling water and return to boil. Add cauliflower florets and cook until tender but still crisp, 2 to 3 minutes. Drain, reserving cooking liquid. Place half of the cauliflower florets in the jar of a blender. With the motor running, slowly add 1 cup cooking liquid. Blend until cauliflower is pureed and the consistency of thick gravy.
- Heat olive oil in a medium skillet over medium-high heat. Add garlic and shallot and cook, stirring, for 30 seconds. Add cauliflower and cook, stirring, until edges begin to brown and caramelize, 3 to 5 minutes. Season with salt, pepper, and lemon juice. Transfer cauliflower to bowl with Israeli couscous and stir in chopped parsley and chives; set aside.
- Place parsley sprigs, thyme sprigs, and bay leaf in a piece of cheesecloth; tie with a piece of kitchen twine to enclose. Place in a medium saucepan along with heavy cream. Bring to a simmer over medium-high heat for 20 minutes; remove cheesecloth packet and discard. Add butter and whisk until melted and well combined; season with salt and pepper. Add reserved prawn roe and stir to combine.
- Reduce heat to medium-low and add prawns. Cook just until flesh turns pink, about 4 minutes. Remove from heat.
- To serve, spoon cauliflower puree in the center of each of four plates. Spoon couscous mixture on top of puree; top each with three prawns. Spoon some of the poaching liquid over prawns and garnish with cilantro, parsley, mint leaves, and chives. Spoon charmoula around cauliflower puree; serve immediately.
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Dh manik khan Babu
[email protected]I'm not a fan of seafood, but I still enjoyed this dish. The prawns were cooked well and the sauce was delicious.
Alexander Boafo
[email protected]The prawns were overcooked and the Israeli couscous was bland.
Adelaide Bill
[email protected]This dish was a bit too rich for my taste. The butter poaching made the prawns a little greasy.
Beth Walker
[email protected]I would definitely make this dish again. It's a keeper!
Jerlyn Mahumas
[email protected]The prawns were a little pricey, but they were worth it. They were so fresh and flavorful.
ayat miah
[email protected]I wasn't sure what to expect from Israeli couscous, but I was pleasantly surprised. It's a great alternative to regular couscous, and it held up well to the rich sauce.
arsh shah
[email protected]This dish is perfect for a special occasion. It's elegant and impressive, but still easy enough to make at home.
Aliha Rana
[email protected]The sauce was so flavorful and delicious, I could have eaten it with a spoon.
Mustafa Farxan
[email protected]I loved the vibrant colors of this dish. The green of the asparagus, the orange of the prawns, and the yellow of the lemon zest made it a feast for the eyes.
Djazz
[email protected]This dish was surprisingly easy to make. I was able to whip it up in under 30 minutes, which is always a bonus.
Mark Pyorre
[email protected]The Israeli couscous was a great accompaniment to the prawns. It was light and fluffy, and the nutty flavor complemented the prawns well.
kasuki bakugou
[email protected]These butter-poached spot prawns were an absolute delight! The prawns were cooked to perfection, tender and succulent, and the butter poaching added a rich, luxurious flavor.