Feb 28, 2008 1:43 pm US/Pacific
Smokin' Red Hot Firehouse Prawns
Hot Chefs 911!
Sacramento City Fire Dept.
2 Cooking Demos
Saturday, March 15
$91.10 donation
East Bay Restaurant Supply
522 North 12th Street
Sacramento
916.440.0620
From Captain
"Chef" John Fierro, Sacramento
city fire department, engine 14.
Serves 4
Ingredients:
¼ cup of extra virgin olive oil
2-4 large cloves of garlic, crushed
½ teaspoon of hot pepper flakes
1 pound of prawns, 15/20 count per pound, peeled with tails left on & de-veined
1 teaspoon of smoked paprika
1 teaspoon of kosher salt or fine sea salt
2 shots of dry sherry--off duty (about 2 to 3 ounces)
2 tablespoons of unsalted butter, cut in small pieces, room temperature
1 loaf of crusty bread
Directions: 1. In a 10-12" frying pan, heat olive oil & crushed garlic over medium high.
2. Add the chili flakes. As soon as the oil gets "smokin hot" add the Prawns.
3. Swirling the pan, cook the prawns until they just turn pink.
4. Season with salt & paprika.
5. Flambe carefully with sherry.
6. Turn off heat.
7. Stir in butter to thicken sauce.
8. Serve immediately in a warmed baking dish with crusty bread for an appetizer.
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