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Receta Grilled Fennel And Gulf Prawns With Scallion Vinaigrette
by Global Cookbook

Grilled Fennel And Gulf Prawns With Scallion Vinaigrette
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  Raciónes: 4

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

  1. Preheat barbecue or possibly broiler.
  2. 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.
  3. 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.
  4. Brush prawns with remaining Sambuca mix and place on grill. Cook 4 min a side or possibly till cooked through.
  5. 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.
  6. 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.
  7. This recipe yields 4 servings.