Grilled Fennel And Gulf Prawns With Scallion Vinaigrette
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 15 ingredients
- 2 fennel bulbs -- trimmed of stalks and quartered -- leaves set aside
- 4 quarts water
- 4 tablespoons vinaigrette
- 1/2 cup extra-virgin olive oil
- 6 scallions -- green and white
- 12 large gulf prawns -- peeled, with their heads still on
- 2 ounces sambuca or anisette
- 4 tablespoons red wine vinegar
- 1 tablespoon extra-virgin olive oil -- plus
- salt -- to taste freshly-ground black pepper -- to taste
- Cream
- 2 tablespoons dijon mustard
- 2 tablespoons freshly-ground black pepper
- -- parts, thinly
- -- sliced
Contains
CrustaceansMilkMustardSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Preheat barbecue or broiler.
- Bring 4 quarts water to boil and add 2 tablespoons salt. Gently place fennel quarters in boiling water and cook until just fork tender, about 6 to 7 minutes. Carefully remove with slotted spoon and allow to cool on a plate.
- Mix olive oil, Sambuca and black pepper well. Brush 1/2 teaspoon Sambuca mix on each fennel quarter and grill over hot grill coals or under broiler until light brown and hot through.
- Brush prawns with remaining Sambuca mixture and place on grill. Cook 4 minutes a side or until cooked through.
- Combine scallions, mustard and vinegar in mixing bowl. Slowly drizzle in olive oil until thick emulsion is formed, about the texture of whipping cream.
- Place two warm fennel quarters like yin and yang, then 3 hot prawns heads up in teepee shape over fennel in center of each of 4 plates. Drizzle 3 to 4 tablespoons vinaigrette around prawns and fennel, garnish with fennel leaves and serve immediately.
Plating
Cookware for this recipe
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Saucepan
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Grill or grill pan
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Mixing bowl
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Whisk
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Chef's knife
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Cutting board
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Vegetable peeler
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Slotted spoon