Fennel Dusted Prawns

This is a bright yet silkily textured dish, perfect for impressing, alongside Bourassa Vineyard’s Rutherford Chardonnay.


6 large prawns, deveined with shell on
Freshly cracked sea salt & pepper
2 Tbs. Fennel pollen*
1 Tbs. Veg. Oil
1 C. freshly pressed carrot juice
1 shallot, quartered
1 small squeeze lemon juice (preferably Meyer lemon)
1 Tbs. Butter
1⁄2 C. fresh pea shoots (can substitute arugula)

  1. Season prawns with salt & pepper and fennel pollen.
  2. Heat oil in sauté pan and gently sauté prawns until just opaque (do not overcook!)
  3. Remove prawns from pan, remove shell and toss prawns in seasonings left in pan to get maximum flavor.
  4. Remove again and add shallots & carrot juice to pan. Reduce by half and remove from heat.
  5. Add butter and lemon juice squeeze and adjust seasoning.

To plate:

  1. Pour sauce on 2 plates, place prawns in the center & top with a tangle of pea shoots.
  2. Pour a glass of Bourassa for you & a friend and sigh with fulfillment.

*Fennel Pollen can be found at upscale food markets and through various online gourmet retailers (or harvested from wild fennel by picking fennel flowers, drying and then shaking into a bag...how’s that for ‘hands on’?) You can also use a high-quality curry or Masala spice blend for wonderful results.


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