Jumbo Prawn Margarita
Colusa Casino Resort
Executive Chef Kent Harrison
Serves four as entrée course
Ingredients:
Poached Jumbo Prawns
12 each - 8-12 Count Shell/Tail on Raw Tiger Prawns
Court Bouillon
3 Quarts - Water
4Tbl. - Pickling Spices
2 Tbl. - Old Bay Seasoning
1 Tbl. – Tabasco
Directions
Bring all court bouillon ingredients to boil, add shrimp and cook for approximately 4 minutes – Remove to ice water bath immediately to stop cooking process. After prawns are fully cooled remove from ice bath and hold for service in refrigeration.
Red Cabbage and Cilantro Slaw
2 Pints - Shredded Red Cabbage
½ - Red Bell Pepper – Julienned 1” Slices
½ - Yellow Bell Pepper – Julienned 1” Slices
¼ - Yellow Onion – Julienned 1” Slices
½ - Bunch Cilantro Leaves Only – Coarsely Chopped
Directions
Soak red cabbage in cold water for one hour, drain thoroughly, add remaining ingredients and hold for service in refrigeration.
Tequila Cocktail Sauce
2 teas. - Olive Oil
1 Cup - Celery – Small Dice 1/8”
½ - Red Bell Pepper – Small Dice 1/8”
½ - Yellow Onion – Small Dice 1/8”
¼ Cup - Tequila
12 Ounces - Chili Sauce
12 Ounces - Ketchup
¼ Cup - Horseradish – Prepared
2 teas. - Lemon Juice
2 teas. - Worcestershire
Directions
Small dice celery, yellow onion and red pepper. Heat olive oil and sauté vegetables for approximately 1 minute. Flambé with tequila cool mixture then add remaining ingredients and mix thoroughly hold for service in refrigeration.
Lime Aioli
2 Each - Fresh Lime Juice
8 Ounces - Mayonnaise
1 teas. - Garlic Purée -
1 teas. - Sugar
Pinch - Salt
Pinch - White Pepper - Ground
Garnish
Cinnamon Puff Pastry Sticks, Lime Wedges, Cilantro Sprigs, Lime Juice and Kosher Salt for Margarita Glass.
Service
Peel and devein 3 prawns per serving, mix red cabbage slaw mix with lime aioli, lime juice and salt rim of margarita glass, place dressed red cabbage slaw mix in bottom of margarita glass, top with tequila cocktail sauce and three jumbo prawns garnish each with lime wedge, cilantro sprig and cinnamon puff pastry stick. Enjoy!!
|
