TC Recipe: Prawns Clementine

February 26 2007

By Sous Chef Ben Nadolny
Suggested Pairing: 2005 Domaine Pinot Gris


8 Jumbo Prawns (peeled, deveined & butterfly)
4 Clementines (or tangerines)
2 tbsp olive oil
¾ c. fennel bulb large dice
2 cloves garlic
¼ c. chopped scallion greens
2 tbsp. butter
¼ c. pinot gris
Salt & Pepper


Begin by zesting and juicing three of the clementines. Keep zest separate. In a sauté pan on medium heat, carmelize fennel and garlic with the olive oil and only 1 tbsp butter. Turn the heat up and add the prawns. As the prawns turn pink around the edges add the Clementine zest, pinch of salt and pepper and the pinot gris. Cover and let the steam finish cooking the prawns. Add the Clementine juice and let reduce in pan for a moment. Add the remaining teaspoon of butter and the scallions and sauté until the butter is melted and cut into the sauce. Add salt and pepper to taste. Garnish with remaining Clementine.