Farm-raised Sweet Water Prawns

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Farm-raised Sweet Water Prawns

Recipe by Chef Alfredo Diaz

5.0 from 1 vote

Course: Appetizers

Servings

Adjust servings

+

–

4

servings

Ingredients

• 2 lbs. Sweet water prawns (imported from India; you can find them at any local Asian supermarket)

• Sesame oil

• 1 can Coconut milk

• Pinch (or two) Spanish saffron

• Badia or adobe seasoning, to taste

• Black pepper, to taste

• Mixed greens (enough for 4 people)

• Drizzle of truffle oil

Directions

• Remove shells from tail and leave head on for flavor. Butterfly tails for seasoning.
• Place 4 prawns in a sauté pan with sesame oil and sauté for about 1 minute, then place in a 375-degree oven for about 5 minutes, or when the prawns are nice and pink. 
• In a separate sauté pan, add coconut milk and Spanish saffron. Season with Badia or adobe seasoning and black pepper. Place shrimp over mixed greens. Add saffron sauce over prawns and drizzle with truffle oil.

Appetizer
Farm-raised sweet water prawns sautéd in sesame oil with badia seasoning topped with Spanish saffron sauce and white truffle oil

Entrée
Lechon-roasted pork (slow-roasted pig marinated overnight with bitter oranges, garlic and mojo sauce) served with Cuban black beans and jasmine rice

Dessert
Traditional Cuban flan with white chocolate shavings

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This weeks recipe comes to us from our sister publication St. Charles Avenue Magazine. Pick up your copy around New Orleans Today!