Saturday, November 28, 2015

Prawn Quixote {Page to Plate Thanksgiving}

The beauty of this dish comes from the surprising burst of citrus of caviar limes. They are so pretty and so tasty. Don't they look just like fish roe?

  • 1 lb prawns, deveined with shell and tail intact
  • 1/4 C freshly squeezed lime juice (I used fresh Bearrs lime)
  • 1/4 C olive oil
  • 2 T tamari or soy sauce
  • 1 t ground coriander
  • 1 t ground smoked paprika
  • 1/2 t freshly ground pepper
  • caviar limes for serving
  • fleur de sel for serving

Whisk all ingredients together - except for the caviar lime- and marinate prawns, on skewers, for at least 2 hours. Longer is better. Grill over hot coals till opaque.

To serve, remove prawns from skeweres. Squeeze half a caviar lime on top of each prawn and sprinkle with fleur de sel. Serve immediately.

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