Thank you to everyone who participated in the 2nd Annual Spot Prawn Festival here at Bonfire Grill at the Cove and helped to make it such a great success.
A number of you fell in love with Chef Grant de Montreuil’s Sambucca Spot Prawns so we’re including the recipe here!
SAMBUCCA SPOT PRAWNS WITH PUFF PASTRY, FENNEL, LEEKS, TARRAGON & CREAM
Serves four as an appetizer
1 oz salted butter
16 Spot Prawns – head and shells removed
4 2” x 2” square puff pastry shells or “Vol au Vents”
1 bulb of fresh anise, chopped into ¼” dice
1 leek – heavy green leaves removed- diced
2 tomatoes, blanched, skinned and seeded then diced
A few sprigs of tarragon – leaves removed from hard stem
2 fl oz Reisling
1 fl oz sambucca
4 fl oz heavy cream
To taste – salt and pepper
Melt butter over high heat (don’t brown) and add prawns and cook until translucency starts to fade (careful not to over cook)
With a pair of tongs remove prawns from pan and set aside
In same pan add anise and leeks and sweat them
Carefully add sambucca, then white wine and reduce
Add cream, and reduce until slightly thickened
Add prawns back to mix and bring to a boil
Finish with diced tomato and tarragon, bring just to temperature and serve over puff pastry
Garnish with a few tarragon sprigs
Ingredients can be increased to serve as a main course over rice or with pasta
