One Sexy Supper

By AM Northwest Staff

Sautéed Prawns

Serves four for dinner, six for appetizer.

  •  2 Tbls. olive oil
  • 1 1/4 lbs. shrimp (about 30 medium), shelled and de-veined
  • 2 cloves garlic, minced
  • 1/4 cup Dry white wine
  • 1/4 cup lemon juice, freshly squeezed
  • 1/4 cup unsalted butter, melted
  • 1 Tbls. fresh parsley, chopped
  • 1 Tbls. fresh chives, snipped
  • Kosher salt
  • white pepper, freshly ground

 Heat the olive oil in a large sauté pan over high heat. Add the garlic and sauté for about 2 minutes.

Add the shrimp and sauté for about 2 minutes, stirring frequently. Add the white wine, and cover for 1 minute.

Immediately add the lemon juice, butter, parsley, and chives.

Salt and pepper to taste. Serve immediately.

Rouille

Makes about 1 1/4 cup

  • 1 medium Sweet red pepper
  • 2 Small slices of dry bread
  • 1/4 cup Milk
  • 3 Garlic cloves, peeled
  • 1/4 teaspoon Sea salt
  • 1/4 to
  • 1/2 teaspoon Cayenne pepper, to taste
  • 1 pinch Saffron threads
  • 3 Hard boiled egg yolks
  • 2/3 to 3/4 cup High grade olive oil

Roast the pepper under the broiler for 15 minutes turning frequently until completely charred. Place in a paper bag and seal. Allow to steam for 10 minutes.

Meanwhile soak the bread in the milk and squeeze dry. Place the bread, garlic, salt, cayenne, saffron and egg yolks in a food processor.

Peel the skin from the pepper, remove the stem and seeds and add the flesh into your other ingredients in the food processor bowl. Blend until smooth.

With the machine running, add the oil in a thin stream until the sauce thickens like mayonnaise. The more oil you add the thicker it will become, however, adding too much will make the rouille split.

Taste and season with additional salt and pepper if desired.

Keep, covered, in the refrigerator but bring to room temperature before serving.

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