Mexican Prawns with Tomato Carpaccio
Makes 6 servings
Simplicity and great taste work their magic with these prawns.
4 ripe, yet firm medium tomatoes
2 tsp (10 mL/10 g) red wine vinegar
1 tsp (5 mL/5 g) sea salt
1 Tbsp (15 mL/12 g) extra-virgin olive oil
1/4 cup (60 mL/50 g) extra-virgin olive oil
1 tsp (5 mL/2 g) freshly squeezed lemon juice
1/4 cup (60 mL/20 g) freshly grated Parmesan cheese
12 Mexican prawns, peeled and deveined, tail intact
4 cup (1 L) water
2 Tbsp (30 mL/30 g) sea salt
small basil leaves and flowers
skin of 1 lemon, zested into long strips
12 dry-cured black olives, pitted and cut into 4 pieces each, lengthwise
Peel the tomatoes using a vegetable peeler. Cut into 6 wedges each. Remove the seeds and core, then slice each lengthwise through center – as if skinning a fish filet – to create 2 thin pieces of tomato. Place in a shallow bowl and add the vinegar, 1 tsp (5 mL) sea salt and 1 Tbsp (15 mL) olive oil. Mix gently and let sit for 1/2 hour. Transfer to a sieve over a bowl and let drain for 1/2 hour.
Cut through 6 of the prawns lengthwise, leaving the tail intact. Bring the water to a boil and add the salt. Add the prawns, cover and remove from the heat. The split prawns will be ready in 3-4 minutes and the intact ones in 4-5 minutes. Remove as done. Dry and coat lightly with extra-virgin olive oil. Twist the split prawns into a shape that will sit upright.
For the vinaigrette, reduce the juices from the tomatoes in a small pot over medium heat until thickened. Transfer to bowl to cool. Beat in the 1/4 cup (60 mL) olive oil, lemon juice and Parmesan.
Toss the tomatoes with a little extra-virgin olive oil. Mound the on 6 plates place a whole prawn on top, then one of the split ones. Drizzle with the dressing and garnish with the basil, lemon zest and olives. Or, plate any way you desire.
Recipe courtesy of Karen Barnaby
From Our Family to Your Table