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“Nice looking dish, great flavor. Serve with rice or noodles”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb prawns, peeled and deveined,reserve the shells
  • 1 head garlic, separated and peeled
  • 4 dried hot chili peppers
  • 12 teaspoon dried rosemary
  • 12 teaspoon fennel seed
  • 13 cup sherry wine
  • 1 sweet red pepper, seeded,deribbed and cut into 1/4" strips
  • 2 scallions, peeled and chopped
  • 1 tablespoon butter
  • 1 quart water

Directions

  1. Put the prawn shells in a saucepan with the garlic, chilie peppers, rosemary, fennel and the water.
  2. Bring to a boil, reduce heat to medium low and simmer for 30 minutes.
  3. Strain the poaching liquid and discard the solids and return the liquid to the saucepan.
  4. Boil rapidly until only about 1 1/2 cups remain about 5-10 minutes.
  5. Pour in the Sherry and bring liquid to a simmer.
  6. Add Prawns cook for about 1 minute (prawns will turn pink and look opaque)-- Do not over cook the prawns.
  7. Remove prawns, keep warm.
  8. Boil liquid until about 2-3 tbsp remain.
  9. Add red pepper,cook for 2 minutes.
  10. Return prawns to pan add scallions and butter.
  11. Stir until the butter has melted.
  12. Serve.

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