Bourbon Tiger Prawns over Angel Hair Pasta
Assemble ingredients to be used in the recipe. Items needed are as follows:
Fourteen 21/25 count Tiger Prawns
One red onion
Crimini, Shiitake, and Oyster mushrooms
Olive oil
Angel hair pasta
and of course “Johnny’s Seafood Seasoning” This recipe serves two.
Prepare “Bourbon Sauce” from the following sub-recipe.
1 tblsp Butter
2 tblsp finely minced onion
3 tblsp ketchup
1 tblsp molasses
2 tblsp brown sugar
1 teasp worchestershire sauce
1 teasp regular yellow mustard
Pinch ground black pepper
Pinch chili powder
2 ounces bourbon
Melt butter in a saucepan over medium heat.
Add remaining ingredients except bourbon
and simmer on med-low heat until sauce thickens.
Add bourbon and cook until heated thoroughly. Set aside for later use in recipe.
Slice wild mushrooms and red onion, place into hot pan with olive oil for sauteing.
Sauté mushrooms and onions in olive oil until just about done.
Add Tiger Prawns and season lightly with “Johnny’s Seafood Seasoning Salt”.
Cook prawns until almost done all the way through, this should take only a few minutes.
Add bourbon sauce from above recipe and continue to heat for two minutes,
this is to finish cooking the prawns and to heat the sauce throughly, glazing the prawns.
Cook Angel Hair Pasta (also called Capellini) in boiling salted water until “al dente”.
Do not overcook pasta. Place into suitable dish.
Pour glazed hot prawns mixture over Angel hair pasta.
Arrange prawns neatly around edge of bowl.
Garnish edge of bowl with any colorful vegetables. Serve and enjoy!
Chef Steve Ng
Johnny’s Dock Restaurant
September 1st 2006 |
