North County Outlook - Community newspaper serving Marysville, Arlington, Tulalip, Smokey Point, Lakewood

Grilled Prawns with Tomato Basil Sauce

 

Courtesy Photo

Courtesy Photo Grilled Prawns with Tomato Basil Sauce.

Now that summer is just around the corner, it is time to break out the barbecue grill, margaritas, and sunscreen (ok, maybe that's pushing it) to start enjoying the great outdoors! Prawns are a quick and easy option to throw on the grill and have an amazing dinner in a very short timeframe.

This tomato sauce recipe is one of my favorites because it's made from fresh tomatoes and basil and laced with olive oil, which gives it a satiny mouth feel. The sauce has a very light, fresh flavor, which also works well with halibut or other white fish.

At the Resort's kitchen, we serve this dish with a Havarti polenta and wilted rainbow chard, but feel free to select side dishes which match your appetite and outdoor dining party

Serves 4

Tomato-Basil Sauce

Ingredients:

1 tablespoon shallot, minced

1 ½ teaspoons garlic, minced

1 tablespoon olive oil

1 ½ teaspoons tomato paste

½ cup dry white wine

1 ½ cup Roma tomatoes, chopped

½ cup olive oil

½ cup fresh basil, chiffonade (sliced thinly)

¼ teaspoon Champagne vinegar

½ cup vine ripe tomatoes, diced

Sea salt and black pepper to taste

Procedure:

In a sauce pan over medium heat add 1 tablespoon of olive oil. Once oil is warm, add shallots and garlic, sautéing until translucent. Add tomato paste and cook for 1 minute. Then add white wine and reduce to about ¼ cup. Add chopped roma tomatoes and cook for about 10 minutes. Puree to a smooth consistency in a blender or food processor.

With the blender or food processor running on medium speed, slowly add ½ cup of olive oil. Turn the machine off and add fresh basil, diced vine ripe tomatoes, and vinegar. Lightly pulse until it has a chunky consistency and transfer to a large bowl. Taste and adjust seasonings with sea salt and pepper.

Prawn

Ingredients:

20 each U15 prawns, peeled and deveined

1 cup olive oil

1 ½ tablespoons garlic, minced

2 tablespoons shallots, minced

2 tablespoons fresh basil, chiffonade (sliced thinly)

1 tablespoon fresh parsley, chopped

½ teaspoon black pepper

Pinch sea salt

Procedure:

Combine all ingredients except for the prawns in a bowl. Mix well. Add prawns and marinate in the refrigerator for 2–8 hours (depending on available time). Make sure to remove any excess oil. Either skewer 5 prawns on 10 inch bamboo skewers or just throw them straight on the grill and cook until done, turning once. They are perfectly cooked when there is just a thin line of translucence in the center when sliced in half (about 4 – 5 minutes per side depending on the grill temperature).

Assemble the dish

For each plate do the following:

Place the desired side dishes on the plate, leaving room at the bottom edge (called the 6:00 position) for the sauce and prawns. Add the sauce first, then top with the prawns. Serve and enjoy!

About Chef Buchanan

Chef David Buchanan has been at the helm of Blackfish Wild Salmon Grill and Bar since the restaurant's inception in 2008. He is also the owner/chef contributor/researcher for www.Chefs-Resources.com website, and is considered to be a Pacific Northwest culinary expert in his field.

 

Reader Comments
(0)

 
 

Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2017