Chipotle Mexi Prawns
Prep time: 5 mins.
Beer and Chipotle Paste prep time 45 mins.
Ingredients: 10 Jumbo prawns size 13/15 pieces
per lb.
Wild Mexican Whites-butterflied Sea salt to taste
1 Tbsp. crushed
chipotle pepper
1 Cup of beer
2 Tbsp.canola oil
1 Tsp. minced garlic
2 Tbsp. butter
3-4 Fresh lemon wedges
Fresh cilantro for garnish
Method:
In a small pot combine the beer and chipotle and bring to a boil.
Turn off the heat and let stand for 30 mins. Then reheat on med/low and simmer the mixture until 1 tsp. of beer remains.
With a pair of kitchen scissors cut the prawns down the back centre line starting at the front and down to the tail.
Remove the vein. Use a knife to butterfly them open slightly more. Season them with the sea salt to taste.
In a saute pan on med/high heat add the oil and minced garlic along with the prawns.
Toss the prawns well for a minute.
Add the chipotle paste and continue stirring for another 3-4 minutes.
The prawns will turn pink and the meat colour will turn from translucent to opaque when they are done.
Remove from the heat
and stir in the butter. Serve with the lemon wedges and cilantro for
garnish.
Another original mouth-watering recipe from Kosta the Fishmonger ... for you to savour!
We welcome your feedback or questions at kostaz@telus.net or do stop by
the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North
Vancouver.