PRAWNS A LA PLANCHA WITH GARLIC AND LEMON CONFIT

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Prawns a la Plancha with Garlic and Lemon Confit image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time P2DT1h25m

Yield 6 servings

Number Of Ingredients 16

10 cloves garlic
3 cups vegetable oil
36 prawns, with head on
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Lemon Confit, recipe follows
3 tablespoons chopped fresh parsley leaves
10 lemons
2 cloves garlic
2 teaspoons peppercorns
6 sprigs fresh thyme
1 dried chile
1 bay leaf
1 cup salt
3 cups sugar
3 cups olive oil

Steps:

  • On a Japanese mandoline, slice the garlic as finely as possible; it should be translucent.
  • Heat 2 cups vegetable oil in a large, heavy Dutch oven to 250 degrees F. Add the sliced garlic and cook until golden brown. Remove with a slotted spoon and drain on paper towels.
  • Peel and devein the prawns, leaving the head and tail pieces intact. Heat 2 tablespoons vegetable oil in a large saute pan over high heat until oil is almost smoking. Season 6 prawns with salt and pepper and add to hot oil. Cook 1 minute on each side and then transfer to a paper towel to drain. Repeat until all prawns are cooked, adding more oil as needed.
  • Arrange prawns on a plate and drizzle with the Lemon Confit, using some of the oil. Sprinkle with garlic chips and chopped parsley.
  • Prepare the Lemon Confit a couple days in advance. Slice the lemons lengthwise and place in a stainless steel pot. Add all remaining ingredients, except olive oil, cover with cold water, and bring to a boil over medium heat. Reduce heat to maintain a slow simmer; too much heat will cause the lemon to fall apart. Simmer for 15 minutes and then pour into sanitized mason jars. Seal and let cool in refrigerator.
  • When ready to use, scrape out the pith of the lemons with a knife and cut up the skin into small cubes. Immerse in olive oil a couple hours prior to using.

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