BUTTER-POACHED SPOT PRAWNS WITH ISRAELI COUSCOUS
Seattle chef Maria Hines poaches spot prawns -- a Northwestern delicacy -- slowly in butter to accentuate their tenderness and sweetness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 17
Steps:
- Carefully peel prawns (the barbs on the tail are sharp) and reserve roe; discard shells or reserve for making seafood stock. Set prawns and roe aside.
- Bring large pot of water to boil. Generously salt boiling water and return to boil. Add Israeli couscous and cook according to package directions; drain and transfer to large bowl. Set aside.
- Bring another large pot of water to boil. Generously salt boiling water and return to boil. Add cauliflower florets and cook until tender but still crisp, 2 to 3 minutes. Drain, reserving cooking liquid. Place half of the cauliflower florets in the jar of a blender. With the motor running, slowly add 1 cup cooking liquid. Blend until cauliflower is pureed and the consistency of thick gravy.
- Heat olive oil in a medium skillet over medium-high heat. Add garlic and shallot and cook, stirring, for 30 seconds. Add cauliflower and cook, stirring, until edges begin to brown and caramelize, 3 to 5 minutes. Season with salt, pepper, and lemon juice. Transfer cauliflower to bowl with Israeli couscous and stir in chopped parsley and chives; set aside.
- Place parsley sprigs, thyme sprigs, and bay leaf in a piece of cheesecloth; tie with a piece of kitchen twine to enclose. Place in a medium saucepan along with heavy cream. Bring to a simmer over medium-high heat for 20 minutes; remove cheesecloth packet and discard. Add butter and whisk until melted and well combined; season with salt and pepper. Add reserved prawn roe and stir to combine.
- Reduce heat to medium-low and add prawns. Cook just until flesh turns pink, about 4 minutes. Remove from heat.
- To serve, spoon cauliflower puree in the center of each of four plates. Spoon couscous mixture on top of puree; top each with three prawns. Spoon some of the poaching liquid over prawns and garnish with cilantro, parsley, mint leaves, and chives. Spoon charmoula around cauliflower puree; serve immediately.
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Khoja Zada
[email protected]I'm always looking for new recipes that are easy to make and delicious. This recipe fits the bill perfectly. The prawns and couscous are cooked in one pot, and the dish is ready in under 30 minutes. I highly recommend this recipe.
Manik Gaming
[email protected]This dish is a great way to enjoy the fresh flavors of summer. The prawns are sweet and succulent, and the Israeli couscous is light and fluffy. I love serving this dish with a side of grilled vegetables.
Semawon George
[email protected]I'm a big fan of seafood, and this dish is one of my favorites. The prawns are always cooked perfectly, and the Israeli couscous is so flavorful. I highly recommend this recipe.
Aryanna Berlin
[email protected]I served this dish with a side of tzatziki sauce, and it was a perfect combination. The cool, creamy sauce complemented the rich, flavorful prawns and couscous perfectly.
Mulidi New tv 20
[email protected]I added a little bit of cayenne pepper to the butter poaching liquid, and it gave the dish a nice spicy kick.
ram zap
[email protected]I didn't have any white wine on hand, so I used dry vermouth instead. It worked just as well, and the dish was still delicious.
Olisadebe Thankgod
[email protected]I'm not a fan of Israeli couscous, so I used regular couscous instead. It worked just as well, and the dish was still delicious.
AREZKI BERNARD
[email protected]This dish is a great way to use up leftover prawns. I had some leftover from a shrimp boil, and they were perfect for this recipe.
Nailah McIntosh
[email protected]I made this dish for a party, and it was a hit! Everyone loved the prawns and couscous, and they all asked for the recipe.
Fartoon Osman
[email protected]I'm always looking for new ways to cook prawns, and this recipe is definitely a keeper. The butter poaching method is a great way to get a rich, flavorful dish without a lot of fuss.
Bd Haker
[email protected]This dish is a great way to impress your guests. It's easy to make, but it looks and tastes like a restaurant-quality meal.
Dibakor Das
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The prawns were cooked perfectly, and the Israeli couscous was delicious.
Clayton Louise
[email protected]I served this dish with a side of roasted vegetables, and it was a perfect meal. The prawns and couscous were so flavorful, and the roasted vegetables added a nice healthy touch.
Md Shepom
[email protected]I added a little bit of lemon zest to the butter poaching liquid, and it really brightened up the flavor of the dish.
Cruz Bwoy
[email protected]The Israeli couscous was a great choice for this dish. It's light and fluffy, and it absorbed the flavors of the butter and prawns perfectly.
Abdi shakur Cade
[email protected]The prawns were cooked perfectly. They were tender and juicy, and they didn't have a fishy taste at all.
Al Burgess
[email protected]This dish was so easy to make! I was able to get it on the table in under 30 minutes. It's perfect for a weeknight meal.
Zunoo Awan
[email protected]I loved the vibrant colors of this dish. The green of the Israeli couscous, the red of the tomatoes, and the orange of the prawns made for a beautiful presentation.
MD.Hachibur Rhaman Hachib
[email protected]These prawns were absolutely delicious! The butter poaching method gave them a rich, buttery flavor that was perfectly complemented by the Israeli couscous. I will definitely be making this dish again.