Tiger Prawns "a la Diabla" with Citrus Salad
Tiger Prawns "a la Diabla" with Citrus Salad
- Level: Easy
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 345
- Total Fat
- 27
- Saturated Fat
- 6
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 4
- Cholesterol
- 29
- Sodium
- 526
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
- Level: Easy
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 345
- Total Fat
- 27
- Saturated Fat
- 6
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 4
- Cholesterol
- 29
- Sodium
- 526
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
Ingredients
3 tablespoons olive oil
5 large prawns, peeled and de-veined, reserve one unpeeled prawn for appearance
1/2 cup white wine
1 ounce dried piquin peppers
1 teaspoon harissa paste
2 teaspoons butter
1/2 teaspoon red chile flakes
Salt and freshly ground black pepper
Citrus salad, for serving, recipe follows
Citrus Salad:
3 grapefruit segments
3 orange segments
1 ounce mixed field greens
3 tablespoons minced shallot
1 teaspoon chiffonade basil
1 teaspoon olive oil
Salt and freshly ground black pepper
Directions
- In medium saute pan, heat olive oil over medium-high heat. Sear prawns on both sides until golden brown.
- Reduce heat and add white wine to pan to cool. Add piquin pepper and harissa paste and reduce for 2 minutes. Add cold butter and chile flakes. Season the prawns with salt and pepper, to taste. Plate with citrus salad and serve.
Citrus Salad:
- Combine the grapefruit segments, orange segments, field greens, shallot, basil, and olive oil in a mixing bowl. Salt and pepper, to taste.
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