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Prawns with Skordalia
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a typical garlic sauce thickened with cooked potato. Many times it is called Green Garlic Mayonnaise. It makes a great dip, or sandwich spread, or sauce with steaks, chops, fish, etc. Here it is served with sauteed prawns.
1 large potato (enough for 1 cup mashed)
4-6 cloves garlic
1/4 cup white wine vinegar
1/2 teaspoon sea salt
1/2 cup extra virgin olive oil
fresh large prawns, or other fish as desired
1 tablespoon extra virgin olive oil
fresh tomato slices, or cucumber slices, or other vegetable as desired
black sea salt
Bake or cook the potato as desired. It is so perfect to use the vegetable cooker! Wash and scrub the potato, peeling if desired. Cook in microwave (the vegetable cooker!) 3-4 minutes or until tender. Allow to cool. Using food processor with steel chopping blade in place, whirl the garlic to mince finely, and now add the cool potato, vinegar, and salt. Blend to a smooth consistency. With the motor running, slowly drizzle in the oil to make the sauce. Set aside. Peel and devein the prawns. In heavy bottomed saute pan, heat the oil and then cook the prawns, stirring, for about 2-3 minutes or until they turn pink and start to curl up. Do not overcook! Spread some of the sauce over tomato and/or cucumber slices, arrange 1-2 prawns on top. Sprinkle with a few grains of black sea salt and serve.
Recipe created 2013-01-06.
