Bistro Prawns

I hope all of you had a great Christmas. I wish you many happy recipes for 2022.

In the early 1980s at my restaurant called L’Horizon near the San Jose airport we created a new recipe for prawns. It was one of the customers’ favorites and was often ordered. A few restaurant have copied it since then. In fact, my son Kyle requested the dish for his birthday dinner this year.

This recipe demands full attention.

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Ingredients (for 8 ppl) :

• 16 large prawns

• 6 oz. Dungeness crab meat

• 16 thin slices of bacon

• 1/2 cup heavy cream

• 2 cloves of garlic

• 2 T. chopped parsley

• 1 T. chopped tarragon

• 1/2 cup of breadcrumbs

• 2 bunches of spinach

• 3 T. olive oil

• Salt & pepper to taste

Preparation:
1) In a saucepan mix the crab, cream, garlic, parsley and tarragon. Cook for 3 minutes & remove from heat. Add the breadcrumbs and let the mixture cool.

2) Clean and de-vein the prawns, butterfly from the stomach. Add the crab mixture and wrap tightly with one slice of bacon per prawn.

3) In a saute pan, saute the spinach in 1 T. olive oil, salt & pepper. In a separate saute pan, saute the prawns until crispy on both sides.

Beurre Rouge sauce

Ingredients:

• 1 medium shallot

• 1 c. red wine

• 1 T. fresh tarragon

• 1 c. heavy cream

• 1 stick (8 oz) salted butter

Preparation:

1) Cook and reduce the red wine with the shallots and tarragon until the red wine is almost gone. Add the heavy cream. Cook for 2 minutes, then add softened butter. Mix it well.

2) To serve, place 2 prawns on a bed of spinach and top with the Beurre Rouge sauce and bon appetit.

Bon Appetit,
Alain Guichard