COMMENT:
Tiger Prawns are jumbo shrimp that are easily identifiable with
the green stripe that runs every 1/4-inch across the tail. They
are available in the seafood case at most grocery stores. However,
feel free to substitute jumbo white or brown gulf shrimp in place
of the tigers. Feel free to adjust the amount of garlic or lemon
in this recipe to suit your personal taste. Personally, I love garlic
and an additional squeeze of lemon in this classic Italian dish.
Note: If you choose not to use wine, substitute with the extra 1/2 cup stock.
INGREDIENTS:
- 16 Tiger Prawns, peeled and deveined with tail section intact
- 1 1/2 tbsps flour
- 1/2 stick butter
- 1/4 cup olive oil
- 6 cloves garlic, sliced
- 1/4 cup shallots, minced
- 1 lemon slice, quartered
- 1/4 cup capers, drained
- 1 tbsp parsley, chopped
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh oregano, chopped
- juice of 1 lemon
- 1/2 cup white wine (optional)
- 1 cup shrimp stock or water
- salt and pepper to taste
- seasoned Italian breadcrumbs
- 4 servings cooked pasta, hot
METHOD:
Take peelings from shrimp and place in 3 cups of water. Bring to
a rolling boil, reduce to low and simmer 10-15 minutes. Strain and
reserve 1 1/2 cups. In a large mixing bowl, season shrimp to taste
with salt and pepper and sprinkle in flour. In a large skillet,
combine butter and oil over medium-high heat. Add garlic and sauté
until edges begin to turn golden, then add shallots and lemon slice.
Sauté 1 additional minute and add shrimp. Cook until pink
and curled, approximately 2 minutes. Add capers, parsley, herbs,
lemon juice and white wine, if using. If not, add 1/2 cup stock bring to a simmer, reduce wine to 1/2
volume and add one cup of shrimp stock. Bring to a rolling boil and cook until
slightly thickened. Season to taste using salt and pepper. When
ready to serve, place hot pasta in the center of 4 serving dishes
and top with the picatta sauce and 4 jumbo shrimp. Sprinkle with
seasoned Italian breadcrumbs and garnish with a fresh basil or oregano
leaf.
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