| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
California |
Seafood |
4 |
Servings |
INGREDIENTS
|
|
16-20 prawns, deveined |
| 1 |
c |
Olive oil |
| 1 |
t |
Lavender, optional |
| 1 |
t |
Chervil, optional |
|
|
Nectarine Sauce: |
| 1 |
T |
Butter |
| 1 |
T |
Shallots, roughly chopped |
| 1 |
|
Nectarine, finely diced |
| 1 |
|
Lime, juice only |
| 1/2 |
c |
Tequila |
| 2 |
c |
Heavy cream |
| 1 |
t |
Cumin |
INSTRUCTIONS
Clean prawns and marinade in olive oil with lavender and chervil.
Saute shallots in butter until limp. Add the nectarines, lime juice
and Tequila and bring to simmer. Reduce until nearly dry. Add the
cream and reduce by half until the sauce becomes the desired
consistency. Whisk in the cumin. Reserve in a warm water bath until
needed. Remove excess oil from prawns with fingers. Grill on skewers
and serve with sauce ladled over. Decorate with snow peas, cut ribbon
edge and blanched vegetable concasse. Serves 4 Typed in MMFormat by
cjhartlin@msn.com Source: Food & Wine the Westin Way Chef Jamie
Morningstar, Napa Valley, California Posted to MM-Recipes Digest V5
#028 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Jan 27, 1998
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