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Ingredientes
- 2 x Fennel bulbs trimmed of stalks and quartered, leaves set aside
- 1 Tbsp. Extra-virgin extra virgin olive oil plus
- 1/2 c. Extra-virgin extra virgin olive oil
- 2 ounce Sambuca or possibly anisette
- 2 Tbsp. Freshly-grnd black pepper
- 12 lrg Gulf prawns peeled, with their heads still on
- 6 x Scallions, green and white parts thinly sliced
- 2 Tbsp. Dijon mustard
- 4 Tbsp. Red wine vinegar Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Preheat barbecue or possibly broiler.
- Bring 4 qts water to boil and add in 2 Tbsp. salt. Gently place fennel quarters in boiling water and cook till just fork tender, about 6 to 7 min. Carefully remove with slotted spoon and allow to cold on a plate.
- Mix extra virgin olive oil, Sambuca and black pepper well. Brush 1/2 tsp. Sambuca mix on each fennel quarter and grill over warm grill coals or possibly under broiler till light brown and warm through.
- Brush prawns with remaining Sambuca mix and place on grill. Cook 4 min a side or possibly till cooked through.
- Combine scallions, mustard and vinegar in mixing bowl. Slowly drizzle in extra virgin olive oil till thick emulsion is formed, about the texture of whipping cream.
- Place two hot fennel quarters like yin and yang, then 3 warm prawns heads up in teepee shape over fennel in center of each of 4 plates. Drizzle 3 to 4 Tbsp. vinaigrette around prawns and fennel, garnish with fennel leaves and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 353 | |
| Calories from Fat 293 | 83% |
| Total Fat 33.11g | 41% |
| Saturated Fat 5.59g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 146mg | 6% |
| Potassium 424mg | 12% |
| Total Carbs 11.09g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.37g | 2% |
| Protein 2.16g | 3% |
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