Tuesday, May 5, 2015

Prawns with Roasted Garlic and Lime Sauce and Garlic Croutons



While staying with family on Mayne Island over the Easter weekend, we went for lunch
at Bennett Bay Bistro. (I'd highly recommend it)
This is my version of the excellent prawn dish I had there. 
I added the croutons to aid in sopping up every last bit of sauce.

My husband gave this recipe a "4 Kiss" rating.
(He liked them so much he stopped eating 4 times to give me a kiss,) 
 Accompanied by a Caesar Salad this recipe made enough for the two of us for dinner.
I apologize for the photo, it's a bit hard to really "see" the prawns,
but neither of us were willing to wait while I snapped more photos.

  • heads garlic - choose heads with medium sized cloves
  • olive oil

  • 2 ciabatta buns
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large clove garlic (not the roasted garlic) roughly sliced

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 head roasted garlic 
  • zest of 1/2 a lime
  • 1 shallot finely diced
  • juice of 1/2 a lime
  • 1/4 cup white wine
  • 2nd head roasted garlic
  • 1/2 cup heavy cream 
  • 1 tablespoon honey (can add more if desired)
  • 8-10 fresh or thawed uncooked large prawns
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • salt to taste 
  • seasoned pepper to taste (like Steak salt)
  1. An hour or so before starting this dish, Cut two squares of foil.  
  2. Cut the tops off of the two heads of garlic. Place one on each square and drizzle each with about 2 teaspoons olive oil, 
  3. Gather up the 4 corners and twist the tops.
  4. Roast in 400ยบ oven for about 30 minutes.  Remove from oven, carefully open packages and let cool.
  5. Prepare the croutons. Cut each ciabatta bun into fingers, about 1 1/2"x1 1/2" x 4".
  6. In a frying pan, heat olive oil, butter and fresh garlic slices over medium heat until garlic starts to turn golden.  Add bread pieces, a few at a time turning them as they toast.  Remove and repeat with rest of bread pieces, adding more oil and butter as needed. Set aside toasted croutons.
  7. Rinse and dry pan and place back over medium low heat, add the second amounts of olive oil and butter. Add the lime zest and the shallots and squeeze out the roasted garlic from one of the heads, mashing it into the mixture with a wooden spoon or a fork.. 
  8. Add the lime juice and wine and continue to stir- blending the garlic into the liquid.  Add the heavy cream and the honey and stir well.
  9. Remove the roasted garlic from the second head, trying to keep the individual cloves as whole as possible and stir into the sauce.
  10. Add parsley and chives and the raw prawns, and simmer gently until the prawns turn pink and are fully cooked. 
  11. Season with salt and pepper.
  12. Immediately dish into bowls and serve with Croutons for dipping.
Note,  For a special dinner this would make an elegant starter. I would suggest 2 - 3 prawns per person. 



3 comments:

  1. Michelle from VancouverMay 5, 2015 at 5:14 AM

    This sounds delish ! Can't wait to try it.

    ReplyDelete
  2. Wow - this sounds amazing Bev! Thanks for experimenting and sharing - must try making this!

    ReplyDelete
  3. I love your rating system!

    ReplyDelete