Tags
#datenightdinner, #italiandinnerware, #prawns, #provencal, #sevengrainrice, #vietridinnerware, #zucchini
Every time we enjoy these prawns it reminds us of our beautiful trip to the south of France.
So… make these prawns, close your eyes and imagine sitting at a sidewalk cafe in Cassis, a mediterranean fishing port on the French Riviera (Cote d’Azur). Imagine sipping a lovely southern Cassis white wine from one of the local vineyards or better yet purchase a nice one from your local wine store and pair it with this dish. Enjoy!
Zucchini Spaghetti
These prawns go well with Zucchini Spaghetti and I have included the recipe below with how to instructions on how to create noodles with a spiralizer and how to create noodles without a spiralizer.
Seven Grain Rice
Seven grain rice is another nice side dish to go with these prawns. Simply sit the prawns on a bed seven grain rice and zucchini. The recipe is below.
Plating – Place a couple of spoonfuls of the rice in the middle of the plate, top with some zucchini noodles. Lay the prawns on the top of the noodles with the prawn tails standing up. Drizzle the lovely sauce over the prawns and around the plate.
Date Night Dinner – Definitely plan your date night dinner to be served on your patio, in your backyard or at the beach. So romantique!
Entertaining – I often make these prawns and serve them as a quick appetizer for guests. I serve them with a lemon aioli and crunchy French bread.
Special Note – We have a favourite restaurant in Vancouver, B.C. and they serve this delicious version of prawns provençal dish. Chefs Alessandra and Jean-Francis put out a cookbook a couple of years back that included this recipe and this has made it possible for us to enjoy these prawns at home.
If you live in Vancouver, B.C. – Provence Restaurant is selling dinner kits in their French food made easy series. Call and order this kit to make at home for your date night dinner. Simply pick it up at their door. Here is a link to their site.
https://www.provencerestaurants.ca/french-food-made-easy/dinner kits.
Prawns Provençal
Ingredients
- 16 large prawns (deveined and peeled with the tails left on)
- 1 tablespoon olive oil, extra virgin
- 3 tablespoon butter, cut in small cubes
- 1 tablespoon garlic, minced
- 1 tablespoon shallots, chopped finely
- 1 teaspoon chili flakes
- 1 tablespoon brandy or vermouth, (you can substitute with white wine vinegar or champagne vinegar)
- 2 tablespoons parsley, finely chopped
- 1/2 lemon, cut into wedges for garnish
- 1/2 lemon, zested and juiced
- Salt and Pepper
Instructions
Instructions to Saute Prawns
- In a large sauté pan on medium-high heat add prawns, butter cubes, shallots, chili flakes and garlic. Note: I don't add the butter in the pan to melt first, instead I add the butter prawns and garlic all together. This method will ensure the garlic and prawns will not over brown.
- Once one side of the prawn turns pink in colour, flip the prawns and cook for another couple of minutes.
Flambe with Brandy or Vermouth
- With one hand, remove the pan from the heat and with the other hand, pour in the brandy or vermouth. Quickly bring the pan back to the heat.
- If you have a gas stove, carefully tilt the pan toward the flame and it will flambé automatically.If you have an electric stove, light a match and carefully put the flame close to the pan to allow it to catch fire.
- Let flames dissipate. Warning: be careful for flare-ups and keep your face away from the pan.
- Note: if the pan is not hot enough the brandy will not ignite.
Finish the Prawns
- Sprinkle the parsley and lemon zest over the prawns, season with salt and pepper, drizzle with lemon juice, then transfer to a serving platter. Serve with lemon wedges.
Serving Suggestions
- Serve the prawns with sautéed zucchini spaghetti and seven grain rice.
Notes
Zucchini Spaghetti
Ingredients
- 3 medium sized zucchini
- 2 tablespoons olive oil, extra virgin
- 1 tablespoon garlic, 3 cloves minced
- 1/4 teaspoon crushed red pepper flakes depending on how spicy you like the pasta
- 1/2 cup parmesan cheese shredded
- 1 tablespoon kalamata olives for garnish
- Salt and pepper to taste
Instructions
- Trim and spiralize the zucchini.
- Cut extra-long noodles so that they are about the length of spaghetti. (I have a small hand spiralizer that was super cheap and it is easy to use and store.)
- Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil is hot add the zucchini noodles.
- Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still, have a crunch; approximately 5 minutes.
- Do not let the noodles cook any longer or they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
- Stir in the basil and parmesan cheese. Cook for one minute. Use pasta tongs to transfer the noodles to a serving dish and garnish with olives.
How to make Zucchini Noodles with out a Spiralizer
- The spiralizer is not the only way to make noodles. You can use a julienne vegetable peeler or a mandoline. You can also use a standard vegetable peeler to make wide noodles or ribbons.
Seven Grain Rice
Ingredients
- 1 cup Seven Grain Rice rinsed and drained.
- 1 tablespoon butter
- 1 teaspoons salt
- 2 cups cold water
- 1 tablespoon Almond slices, for garnish
Instructions
- Combine the rice with butter in your sauce pan over low heat. Gently stir until all of the butter has integrated fully and lightly coats the rice kernels.
- Add the cold water and stir to combine. Cover with a tight fitting lid. Place over high heat and bring to a boil. Do not leave the pot unattended at this time, as this will happen quickly. Remove the lid and thoroughly stir the rice mixture with a spoon. Cover once again, reduce to low heat, and set a timer for 15 minutes.
- After 15 minutes, set the saucepan (still covered with the lid) off the heat. Set a timer for 10 minutes. Fluff the rice with a fork, season to taste as necessary, and serve with a garnish of sliced almonds.
- Note: Leftover cooked rice can be stored in a covered container in the refrigerator for 4 to 6 days.
Rice Cooker Method
- I have a rice cooker and simply put all the ingredients into the cooker and select the regular rice setting!
2 Comments
May 1, 2020 at 8:57 am
Awesome!!! So delicious!!!
May 1, 2020 at 9:31 am
Thank You!