There are moments when inspiration strikes in a big way & even though the whole path is dimly lit you know that baby steps in the right direction will get you to your destination.
This may very well apply to many of life's situations. It just so happens that it applies to dinner.
And so it was that on this ordinary day that I made this -
It didn't begin because of some undying urge to fix something fabulous, it actually began for the humblest of reasons - the need to use up odd scraps from the refrigerator.
And I had a bag of mini peppers that was not going to last for but a few more days that I was determined to make good use of. This led to a further inspection of my fridge contents to reveal some goat cheese & parsley also on their last legs.
I was also in no mood for anything that would require any more than 30 minutes from start from finish but wanted to do the peppers & goat cheese, justice.
I also have a motto in my kitchen a sort of Das Kitchen rules
Rule # 1 When all else fails, go for the prawns!
Rule# 2 When in dought, stir-fry!
So I decided to jump in the car and pick up some of their colossal tiger prawns & they had those yummy grape tomatoes staring up at me - Who can resist?
The rest was easy - some lovely olive oil, garlic, fennel seeds, red pepper flakes & we're almost there.
Gather the ingredients: colossal prawns, mini sweet Peppers, grape Tomatoes, goat Cheese, olive oil, fresh parsley, fennel seeds, red pepper flakes, garlic & salt.
Peppers: Place the mini peppers on a parchment lined baking tray. Toss with 1 tbs good olive oil & sprinkle 1/8 tsp salt all over. Place in the preheated oven & roast in the oven. After 10 minutes, reduce oven temperature to 400 deg F.
Continue roasting for another 7-10 minutes until the peppers are soft & slightly brown but none of the charring of the skin should have occurred. Immediately remove from the hot baking tray & carefully set aside in a plate. Keep the tops & skin as-is & intact.
Prawns: Shell the prawns, removing heads (I freeze these for stock & flavored oils) & retaining the tails. Butterfly the prawns by cutting into the back but stopping just before the knife cuts all the way through. Continue till all the prawns are butterflied. Prepare the ingredients for the spice oil - peel & finely slice garlic cloves.
Tomatoes: Halve the grape tomatoes & set aside.
Parsley: Chop fresh parsley leaves about 2 tbs & set aside
Spice oil: Measure out 6 tbs olive oil in a bowl & set aside the red pepper flakes & fennel seeds.
Garlic oil: In a small sauce pan, add 4 tbs olive oil and on medium heat bring to fuming. Add the garlic slices, red pepper & fennel seeds. Simmer for 30 seconds or until the garlic slices begin to turn brown. Immediately remove from heat & out out into bowl. The oil will continue to simmer & cook the garlic.
Measure out 1 tbs of the spiced oil into a bowl & add salt & 1 tbs olive oil. Stir. Add the prawns & marinate.
On medium-high heat bring a grill pan or non-stick pan to heat. Add 1 tbs olive oil & spread around the pan. Allow to heat for about a minute. Add the prawns in a single layer, not touching, not crowded. Cook for about 2 minutes per side till you can see the shrimp turn pink underside.
Flip over and cook the other side for about another 2 minutes. Both sides should have a lovely pink & brown color & should not be translucent. Repeat until all the prawns are cooked.
In a bowl, add the tomatoes & chopped parsley. Stir. Remove the goat cheese from the refrigerator & crumble the goat cheese in a separate bowl with clean fingers.
Assembly -
For a dinner party with finger foods or a buffet table, use a long platter. For a sit down dinner use individual salad plates.
As a first course, place at least 3 peppers on the plate per person. Top with 3 prawns in a cone shape, tails pointing upwards.
Cook's Note - Since we were eating this as a main tonight, I double the serving so everyone had about 6 peppers.
Sprinkle the prawns with a portion of the tomatoes divided equally to the number of platings. Drizzle with 1/2 tbs flavored oil & garlic slivers. Finally top with a portion of the crumbled goat cheese.
For a platter, place the peppers in a single layer. Top with the prawns alternating the tails pointing up & down. Sprinkle the tomatoes all over the length. Drizzle all the flavored oil over the length. Top with crumbled goat cheese as a final touch.
Doesn't that look absolutely wonderful!
The flavors were explosive - the sweetness of the prawns working with the sweetness of the roasted peppers & it was as if a rainbow of flavors was shining through with an occasional bite into a fennel seed or sliced garlic. The goat cheese added just the right amount of the tart, well balanced with the sweet & juicy grape tomatoes.
What a treat! Though the prawns cost almost 14 bucks it was so worth it - like Stuart Weitzman shoes, only for the belly!
Recipe for
Colossal Tiger Prawns with Roasted Sweet Peppers, Grape Tomatoes & Goat Cheese, drizzled with Spice Oil
Preparation time - 15 minutes
Cooking time - 15-20 minutes
Serves 6 as a first course or 4 as a main.
Shopping list:
18 sweet mini peppers, whole
1 tbs olive oil for roasting peppers
1/8 tsp salt for peppers
1-1/2 lb colossal sized tiger prawns, about 15 prawns/lb
1 tbs olive for marinade
1/2 tsp salt for prawns
1 tsp fennel/anise seeds
1/4 tsp red pepper flakes
2 garlic cloves
1 cup grape tomatoes
6-7 parley sprigs
2 oz fresh goat cheese
Preparation -
Sweet mini peppers-
Place the mini peppers on a parchment lined baking tray. Toss with 1 tbs good olive oil & sprinkle 1/8 tsp salt all over. Place in the preheated oven & roast in the oven. After 10 minutes, reduce oven temperature to 400 deg F.
Continue roasting for another 7-10 minutes until the peppers are soft & slightly brown but none of the charring of the skin should have occurred. Immediately remove from the hot baking tray & carefully set aside in a plate. Keep the tops & skin as-is & intact.
Prawns - Shell the prawns, removing heads (I freeze these for stock & flavored oils) & retaining the tails. Butterfly the prawns by cutting into the back but stopping just before the knife cuts all the way through. Continue till all the prawns are butterflied.
Garlic - Peel & finely slice garlic cloves.
Tomatoes - Halve the grape tomatoes & set aside.
Fresh parsley - Chop parsley leaves, about 2 tbs & set aside
In a bowl, add the tomatoes & chopped parsley. Stir.
Just before plating, remove the goat cheese from the refrigerator & crumble the goat cheese in a separate bowl with clean fingers into a bowl
Spice Oil -
Olive oil - Measure out a total of 6 tbs olive oil in a bowl
Spices - Set aside the red pepper flakes & fennel/anise seeds in a clean dry bowl
Cooking method -
In a small sauce pan, add 4 tbs olive oil and on medium heat bring to fuming. Add the garlic slices, red pepper & fennel seeds. Simmer for 30 seconds or until the garlic slices begin to turn brown. Immediately remove from heat & out out into bowl. The oil will continue to simmer & cook the garlic.
Measure out 1 tbs of the spiced oil into a bowl & add 1 tbs olive oil. Stir. Add the prawns & marinate.
On medium-high heat bring a grill pan or non-stick pan to heat. Add 1 tbs olive oil & spread around the pan. Allow to heat for about a minute.
Add the prawns in a single layer, not touching, not crowded. Cook for about 2 minutes per side till you can see the shrimp turn pink underside.
Flip over and cook the other side for about another 2 minutes. Both sides should have a lovely pink & brown color & should not be translucent.
Continue till all the prawns are cooked.
To serve -Assembly -
For a dinner party with finger foods or a buffet table, use a long platter. For a sit down dinner use individual salad plates.
As a first course, place at least 3 peppers on the plate per person. Top with 3 prawns in a cone shape, tails pointing upwards.
Sprinkle the prawns with a portion of the tomatoes divided equally to the number of platings.
Drizzle with 1/2 tbs flavored oil & garlic slivers. Finally top with a portion of the crumbled goat cheese.
For a platter, place the peppers in a single layer. Top with the prawns alternating the tails pointing up & down. Sprinkle the tomatoes all over the length. Drizzle all the flavored oil over the length. Top with crumbled goat cheese as a final touch.
Enjoy!
