Story Published:
Jan 21, 2008 at 5:14 PM PDT
Story Updated:
Jul 1, 2010 at 12:16 PM PDT
Prosciutto-Wrapped Massive Prawns with Avocado and Citrus
Serves 4
By: Executive Chef Gavin Stephenson
The Georgian Restaurant at Seattle's Fairmont Olympic Hotel
Ingredients:
Massive Prawns (ask for U5 or U4 size) 8 each
Parma Prosciutto (sliced very thin) 8 slices
Fresh Basil 8 leaves
Ripe Avocados 2 each
Whole Grapefruit 2 each
Yukon Gold Potato, large 2 each
Orange juice 1 cup
White Wine ½ cup
Shallots, minced 1 Tablespoon
Unsalted Butter 4 oz (1 stick)
Canola or olive oil 2 Tablespoons
Chopped parsley 1 Tablespoon
Salt and freshly ground black pepper To taste
Micro Sprouts for garnish (optional)
For the prawns:
Peel and devein the prawns, rinsing thoroughly. Season prawns lightly with salt and pepper (remember the prosciutto is salty!). On a cutting board or a countertop covered with plastic film, lay out the slices of prosciutto side by side so they are perpendicular to the edge of the counter. Place one basil leaf on the nearest end of each slice, then lay one prawn on top of the basil. Roll each prawn tightly in the prosciutto, then set aside.
For the grapefruit:
Using a serrated knife, carefully cut the skin and white pith away from the grapefruits, exposing the segments. Cut out each segment, separating it from the membrane so that you have about 20 “supremes” of grapefruit
For the potatoes:
Cook the potatoes in boiling salted water until easily pierced with a knife (about 30 minutes). Drain and allow to cool, then remove the skins with a paring knife. Slice the potatoes into rounds about 3/8” thick (if you want, use a circle cutter to make them perfect!)
For the
Orange reduction:
In a small saucepan, bring the orange juice to a simmer and cook until it reduces to a syrupy consistency; set aside at room temperature
For the Butter Sauce:
In a small saucepan, combine the wine, shallots, and thyme sprig. Cook until the wine is reduced to about 1 tablespoon, then slowly whisk in the whole butter over low heat. Pour through a tea strainer and set aside in a warm place until needed.
To assemble the finished dish:
Preheat oven to 425 degrees Fahrenheit. Heat 1 tablespoon canola or olive oil in a nonstick pan until just smoking. Carefully place the prawns in the pan and sear on both sides until prosciutto is crisp, then finish prawns in the oven until cooked through (about 5-7 minutes)
While the prawns are cooking, heat the remaining 1 tablespoon of oil in a second pan until just smoking, then sauté the potatoes, turning carefully to brown both sides. Remove from the heat and toss with 1 tablespoon of the whole butter, salt and pepper to taste, and chopped parsley.
Cut each avocado in half, remove the pit, and carefully peel the skin away. Lay each half flat on a cutting board and make 7-8 diagonal cuts across the avocado, the transfer each half to a dinner plate. “Fan” the avocados out lengthwise on the plate, then lay a potato round on either side of each avocado. Place two prawns atop the avocado, then garnish each plate with 5-6 grapefruit segments. Finish each plate with about 2 tablespoons of butter sauce and a drizzle of orange reduction; garnish with micro sprouts if desired.
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