Vodka Lemon Prawns.

Vodka Lemon Prawns.

 

 

 

 

 

 

 

 

This is one of my favourite recipes using tasty cold water prawns or tiger shrimp. I was taught this dish by a Greek Chef and he would always hide the way he prepared it. I tried this dish several times before I could figure out all the right flavours he used to make this such a tasty hot seafood entre. I found out it was the ice cold water bath the shrimp and prawns were placed in. That made the meat so succulent. The sauce was a classic Clarified Lemon Parsley Garlic Butter which taste like a lemon infused garlic butter. The aged sheep crumbled feta cheese adds a nice Mediterranean zip to the dish.
Ingredients for 4;
1b-8pcs of Jumbo White Gulf  Shrimp or Pacific Prawns.
2 tbs of minced Russian garlic.
2 tbs of fine chopped green onion.
2 tbs of finely chopped shallot.
1/4 tsp minced chili pepper.
1 tbs of rice wine cooking vinegar.
1 oz. vodka for flambé
2 oz of fresh squeezed lemon juice.
2 tbs. of unsalted butter.
Sea salt and pepper
Method of procedure;
Split open the backs of the shrimp using scissors. Remove the intestinal track and rinse in a bowl of ice cold water with a few table spoons of sea salt. The sea salt crispen the shrimp and makes the impurities dissolve. Rinse and pat dry with a towel and set on a chilled plate.
In a heavy bottom sauté pan heat to medium high.
Add the butter and garlic shallots onion stir in well. Now add the rice wine vinegar, lemon juice. Mix and stir. Add shrimp and sauté till nice pink colour. just a few minutes a side. Add vodka and torch.
When flame dies remove to a plate placing 4 shrimp like shown in the image. Now pour over any remaining pan juice residue from the pan. Add some more butter, lemon juice and vodka to deglaze. Nap some feta over each shrimp and add a small tossed ceasar salad for best presentation. Life is good!