See Also: Appetizers · Fish and Seafood · Main Dishes
Smoked Prawns, Mushrooms & Potatoes
From Dorothy McNett's Recipe book at www.dorothymcnett.com. This recipe uses the Camerons Stove Top smoker, which is available at most cookware stores. The combination of these flavors is also good done in a large saute pan but it won't have that distinct smokey aroma and taste. Serves 4-6 as a main dish. For a larger crowd, such as the audience for our TV show Central California Cooking with Dorothy McNett, produced by EFPN, we cut the cooked pieces into finger food sized servings.
6-8 fingerlings, or other small sized potatoes
2-3 portobello mushrooms
2-3 shiitaki mushrooms
8-12 large prawns
drizzles of a good dressing or marinade (B&R Farms Apricot Red Pepper Topping)
1/4 pound or so of good Brie or blue cheese
coarse black or coral sea salt
Scrub the potatoes but do not peel them. Place in a bowl and microwave 1-2 minutes to partially cook them. Gently wash the mushrooms with a soft brush, removing the stems. Peel and devein the prawns, leaving the tail end intact. Follow the manufacturers directions (see the recipe for Stove Top smoking) place about 1 tablespoon of the provided wood chips in the bottom pan, place the protective metal piece over that and then arrange the partially cooked potatoes, mushrooms, and prawns on the provided rack, hanging the prawns off of the mushrooms as much as possible. Drizzle with the dressing or marinade, and perhaps a bit of extra virgin olive oil as well. Place on burner with the lid slightly open and heat on high until you see a wisp of smoke rising. Slide the lid shut, turn the heat to medium. Cook about 25 minutes.
When done, remove to serving platter and arrange the cheese in the mushroom caps. Sprinkle everything with the coarse salt, and drizzle with a bit more dressing, if desired. For ease in serving, the large msuhrooms can be sliced into portions and served with a prawn and the melting cheese along with the potatoes.
Recipe created 2009-04-15.
