Giant Nigerian salt water prawn with rustic rosemary garlic butter sauce & piment d'espelett
- The Rainbow Team
- Aug 2, 2016
- 2 min read
Giant Nigerian salt water prawn
INGREDIENTS
prawns - as many as you like
half a lemon
1.2 teaspoons Old Bay seasoning
1 minced garlic clove
1 teaspoon of salt
1. Prepare the prawns and remember to remove the vein and rinse under cold running water.
2. Boil enough water to just cover the prawns. Add half of a lemon, sliced or cut in chunks, 1-2 teaspoons Old Bay seasoning, 1 minced garlic clove, and 1 teaspoon of salt. Let this mixture boil for 1 minute before adding the prawns.
3. Add the prawns and lower the heat. Leave the tails on, and make sure they are covered in water. Simmer for approximately 3 minutes or until the prawns turn pink. Remove from heat. You can leave the shells and head on, or remove them before cooking. Leaving them on will lead to a stronger flavor.
4. Plunge prawns into a bowl of ice water to stop cooking. As soon as they come off, drain the hot water and plunge the prawns in a cold water keep them from cooking.
5. Serve the prawns with crusty, buttered french bread and rustic rosemary garlic butter sauce with piment D'Espelette
Rustic Rosemary Garlic Butter Sauce with piment D'Espelette
INGREDIENTS 2 cloves garlic salt & freshly ground black pepper 2 tablespoons olive oil 2 tablespoons rosemary
piment D'Espelette to taste 2 tablespoons fresh lemon juice 1/2 cup chicken stock 1 tablespoon butter
DIRECTIONS Chop garlic. Take pan used to cook prawns (not much juice please or reduce the stock to measure the 1/2 cup) Add garlic, rosemary, lemon juice, piment D'Espelette and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter.
What is Piment d' Espelette?
The Espelette pepper (French: Piment d'Espelette French pronunciation: [pi.mɑ̃ dɛs.pə.lɛt] ; Basque: Ezpeletako biperra) is a variety of chili pepper that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people.
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