This elegant dish combines the sweet, tender bite of herb-crusted prawns with the earthy richness of a warm mushroom and potato salad. The fingerlings are roasted until tender, while assorted mushrooms are sautéed to bring out deep umami flavors. Crispy bacon adds a smoky crunch, and a bright sherry vinegar reduction ties the seafood and salad together with a hint of acidity. ItâÂÂs a sophisticated yet comforting meal perfect for dinner parties or special weeknight treats. The contrast between the cool tomato concassé and the warm components creates a delightful textural experience.
Herb Crusted Prawns With A Warm Mushroom Potato Salad
Description
This elegant dish combines the sweet, tender bite of herb-crusted prawns with the earthy richness of a warm mushroom and potato salad. The fingerlings are roasted until tender, while assorted mushrooms are sautéed to bring out deep umami flavors. Crispy bacon adds a smoky crunch, and a bright sherry vinegar reduction ties the seafood and salad together with a hint of acidity. ItâÂÂs a sophisticated yet comforting meal perfect for dinner parties or special weeknight treats. The contrast between the cool tomato concassé and the warm components creates a delightful textural experience.Ingredients
Directions
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In a large sauté pan over medium-high heat, warm 2 tablespoons of olive oil.
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Add half of the sliced mushrooms and cook until golden brown, about 3 minutes.
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Remove mushrooms from the pan and set aside; repeat with the remaining mushrooms and 2 more tablespoons of oil.
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Return all mushrooms to the pan, add chopped shallots, and season with salt and pepper.
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Cover the pan with aluminum foil and set the mushroom mixture aside to keep warm.
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In a separate skillet over medium heat, cook cubed bacon until crispy.
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Remove bacon bits to a paper towel-lined plate, reserving the bacon fat in the skillet.
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Add the remaining olive oil to the reserved bacon fat and heat until smoking.
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Add washed and quartered fingerling potatoes to the hot skillet.
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Cook potatoes, shaking the pan frequently to prevent sticking, until fork-tender.
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Season potatoes with salt and pepper, then remove from heat and keep warm.
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Lightly coat shelled and deveined prawns in frothed egg white.
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Dredge the egg-coated prawns in a mixture of chopped rosemary, parsley, thyme, and oregano.
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In a clean sauté pan over medium heat, add a little oil and cook the herb-crusted prawns for 2 minutes, or until pink.
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Remove prawns from the pan and set aside.
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Deglaze the pan with sherry vinegar, scraping up any browned bits.
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Let the vinegar reduce until only about 1 tablespoon remains.
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Add shrimp stock to the pan and bring to a boil.
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Reduce heat and swirl in butter until the sauce is smooth.
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Season the sauce with salt, pepper, and lemon juice to taste.
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In a large bowl, combine the warm mushroom mixture, roasted potatoes, and crispy bacon bits.
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To serve, place a generous spoonful of the potato-mushroom salad in the center of a shallow bowl or plate.
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Top with two herb-crusted prawns.
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Drizzle the warm shrimp sauce over the prawns.
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Garnish with diced, peeled, and seeded tomatoes (tomato concassé).
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 318.0kcal
- % Daily Value *
- Total Fat 30.7g48%
- Saturated Fat 4.2g22%
- Cholesterol 0.0mg0%
- Sodium 12.0mg1%
- Total Carbohydrate 7.9g3%
- Dietary Fiber 2.4g10%
- Sugars 4.8g
- Protein 7.4g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure prawns are fully thawed and patted dry before coating to ensure the herb crust adheres properly.
For a vegetarian variation, omit the bacon and shrimp stock, using vegetable broth instead. Add smoked paprika to the potatoes for a similar smoky flavor.
The warm salad can be assembled and kept warm in a low oven (200ðF/95ðC) while you finish cooking the prawns.
Tomato concassé can be prepared ahead of time and stored in the refrigerator for up to 24 hours.
