Hanky Panky Orange Prawns
ATTENTION HOME CHEFS!
Here is your preview of the first mouth-watering recipe featured in Taken from Duke’s NEW Cookbook, As Wild As It Gets . . . Duke’s Secret Sustainable Seafood Recipes Including Intimate Tales of the Legend Himself. This week’s recipe is Hanky Panky Orange Prawns.
Each week we will release a NEW recipe for you to recreate in your own kitchen. Snap a pic and post to Facebook, Instagram or Twitter with #RECREATEDUKES and you will be entered to win a $50 gift card good at any of Duke’s Chowder House six locations and an autographed copy of the book. Every entry is also entered to win the grand prize of TWO admissions to my Sustainable Seafood Shindig, sure to be the “Party of the Year.” On top of that you get TWO autographed copies of the book AND a $100 Duke’s gift card. (Valued at $350)
Submissions must be posted by Thursday at noon and this week’s winner will be announced next Saturday (and notified via email so be sure to fill out the form as well!).
Every entry is also entered to win the grand prize
Hanky Panky Orange Prawns
This dish can make you feel a little frisky and ready for a little hanky panky.
14 Wild Mexican Prawns (size 21-25 per lb), peeled and deveined
2 tbsp extra virgin olive oil
2 tbsp small diced fresh organic basil leaves
20 small pieces Candied Orange Peel (see below)
½ cup orange-flavored liqueur (Grand Marnier or Cointreau)
½ cup Darigold Butter
pinch Duke’s Ready Anytime Seasoning (see below)
Candied Orange Peel
- Using only the orange-colored outside, slice orange peel as thinly as possible into 1-inch lengths.
- Boil 2 cups of simple syrup
- Add orange peel and boil for 7 minutes.
- Using a slotted spoon, remove peel and place on a sheet pan lined with parchment paper. Spread and chill in the refrigerator.
- Sauté Prawns in olive oil until almost done, 2-3 minutes per side.
- Deglaze with Grand Marnier (see below for Deglazing Demystified)
- Add Candied Orange Zest and basil; then immediately remove from heat and swirl in Darigold Butter. Garnish with extra Candied Orange Zest.
Duke’s Ready Anytime Seasoning
This is your go-to spice for French fries or anything broiled. It’s perfect for mixing up in a big batch and storing for use “anytime.” It’s savory and salty, with a little heat and herbs to mellow out the burn.
Makes approximately 3 cups
1 cup Kosher salt
⅓ cup + 2 ½ tbsp lemon pepper
¼ cup pepper
¼ cup Creole seasoning
¼ cup granulated garlic
5 tsp dried oregano
5 tsp dried basil
5 tsp dried marjoram
5 tsp dried thyme
5 tsp dried rosemary
¼ cup sugar
Deglazing, Demystified by Chef “Wild” Bill
The deglazing process is a cooking technique that removes sediment left over from cooking an item. It lifts the remaining sauce in the pan and releases the flavor. It makes sauces or stocks taste more robust, and it can become the base for other sauces or broths. At Duke’s, we use fish stock, liqueur or wine. (These last two will cause a flame so be careful.) To deglaze, first drain excess fat from the sauté pan while keeping the cooking seafood, meat or chicken in the pan. Then, stand back—here comes the flame (except for the non-alcoholic liquids) when you add whatever deglazing liquid. Then, swirl for ten seconds.