See Also: Cooking Club · Fish and Seafood · Main Dishes · Salads
Crawdads or Prawns in Butter and Seasonings
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve as an appetizer or a side dish salad. If crawdads (crayfish) are available, use those!
1 pound fresh prawns, shelled and deveined
2 tablespoons unsalted butter
1/4 teaspoon fine sea salt
1/8 teaspoon dried tarragon, or other herb of choice
1 small onion or shallot, finely diced
3-4 tablespoons apple juice or sweet wine
1-2 soft ripe pears, sliced
grated fresh cabbage
1/2 teaspoon caraway seeds
2-3 tablespoons extra virgin olive oil
salt and pepper
Heat skillet or saute pan over medium heat. Add butter, salt, tarragon and onion and stir to blend well. Cook a minute or two to soften onion. Add prawns. Stir and cook several minutes, or until prawns have cooked through. Remove to platter. In same hot pan, pour in the apple juice or wine and gently cook the pear slices several minutes. Add the cooked prawns and arrange over a small bed of grated cabbage seasoned with caraway seeds, olive oil, salt and pepper.
Recipe created 2002-06-28.
