Chef Nicolette's Jumbo Prawns with Mandarin Salad & Calabrian Chili
"This recipe is guaranteed to spice things up for a simple yet elegant Valentines meal. Succulent jumbo prawns, sweet mandarin oranges and spicy Calabrian chili make for the perfect meal for two. If you can find page mandarins, I like to keep some with the skin on and slice them super thin on a mandolin for a contrast of flavor and texture. "
Chef Nicolette's Jumbo Prawns with Mandarin Salad & Calabrian Chili
Serves 2
Ingredients
- 1# 16-20 ct jumbo prawns, deveined
- 1 Tb Tutto Calabria Hot Crushed Chili
- Salt
- 1 lemon
- Luke’s Local extra virgin olive oil
- 1 bulb fennel with fronds
- 1 small shallot, peeled
- 2 small page mandarins, peeled and cut into circles
- 8ea castelvetrano olives, pitted and roughly chopped
- ½ cup parsley leaves
- Baguette to accompany, if desired
Steps
- Heat broiler with rack on top level of oven.
- Toss prawns with calabrian chili, ½ tsp salt and 1Tb olive oil. Set aside in fridge.
- Meanwhile, thinly slice fennel bulb and shallot with mandolin or sharp knife. Pick fennel fronds and add to bowl with shaved fennel and parsley leaves.
- Add olives and mandarins. Set aside.
- Slice two lemon wedges. Set aside.
- Cook prawns: Place prawns on sheet tray and broil until just cooked through, about 5 minutes, flipping half way through.
- While prawns are cooking, toss mandarin salad with 1 tsp lemon juice, 2 tsp olive oil and salt.
- Place salad on plate and then arrange cooked prawns next to salad.
- Serve with lemon wedges, baguette and enjoy!
I recommend a Vermentino as a wine pairing with this dish!
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