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)
- Season prawns with salt & pepper and fennel pollen.
- Heat oil in sauté pan and gently sauté prawns until just opaque (do not overcook!)
- Remove prawns from pan, remove shell and toss prawns in seasonings left in pan to get maximum flavor.
- Remove again and add shallots & carrot juice to pan. Reduce by half and remove from heat.
- Add butter and lemon juice squeeze and adjust seasoning.
- Pour sauce on 2 plates, place prawns in the center & top with a tangle of pea shoots.
- 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.