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The Four Graces

Food & Wine Paring

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Prawns with Creole Remolade Sauce

Recipe Date:
May 27, 2015
Serving Size:
4
Cook Time:
00:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • Roasted Prawn Cocktail
  • 1 lb large Prawns (about 16)
  • 2 tbsps canola Oil
  • 1/2 tsp Sea Salt
  • Creole Remoulade Sauce
  • 1/4 cup fresh lemon juice
  • 3/4 cup vegetable oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped green onions
  • 1/4 cup chopped celery
  • 2 tbsps chopped garlic
  • 2 tbsps prepared horseradish
  • 3 tbsps Creole whole-grain mustard
  • 3 tbsps prepared yellow mustard
  • 3 tbsps ketchup
  • 3 tbsps chopped parsley leaves
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/8 tsp freshly ground black pepper
Directions

Roasted Prawn Cocktail:
By Chef Carrie Wong


Preheat oven to 400

Clean and devein prawns. Rinse and pat dry. Place in a large bowl and toss with oil and sea salt . Spread evenly on a parchment lined baking pan and roast til slightly pink – turn over and roast another 2 minutes

Creole Remoulade Sauce:

Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

Place Remoulade in center of place and arrange hot prawns around – serve immediately with fresh baguette.