Prawns with Mire Poix Vinaigrette

These prawns are beautiful on the table as a first course or as part of a spread for hor d’oeuvres or an apéro hour. As the prawns sit in the mire poix vinaigrette, it’s almost reminiscent of pickled shrimp. We recommend making the vinaigrette a little more acidic than usual and also adding the vinaigrette to the prawns at least 20 minutes before serving so they absorb the flavor.

We like how dramatic large prawns look on the table, but if you can’t find Tiger or King Prawns, you can always use the largest shrimp you can find. If using shrimp, there’s no need to slice them in half and it’s also best if you take off the head, peel, and clean them before poaching.

Prawns with Mire Poix Vinaigrette
serves 4

shopping list —

• 8 each U8 King or Tiger Prawns, head on/shell on — like Skull Island Tiger Prawns

• court bouillon

• lemon for zesting

• maldon or fleur de sel

for the vinaigrette —

• 2 tbsp brunoise carrots

• 2 tbsp brunoise celery

• 2 tbsp brunoise onions

• 1/4 cup apple cider vinegar

• 1/2 - 3/4 cup olive oil

• 2 cloves garlic, minced

• salt to taste

• pepper to taste

• 2 tbsp chopped parsley

• 2 tbsp sliced chive

• 1 tbsp chopped oregano

equipment —

• heavy bottomed pot

• bowl

• whisk

• serving platter

• microplane (for zesting)

steps —

for poaching —

1. Poach the prawns in court bouillon for about 3-5 minutes or until cooked and immediately shock in an ice bath. Remove the prawns from the ice bath once cool.

   *Chef Tip for a dramatic presentation: Before poaching, insert a wooden skewer through the flesh of the tail so it won’t curl up as it cooks. Remove the wooden skewers after they come out of the ice bath.

2. Lay the prawns on a cutting board, legs facing up. Using a sharp knife, cut them in half from head to tail, and remove the digestive tract. You can remove the head, if desired, but keep them in their shells. Chill until ready to serve.

for the vinaigrette —

1. Briefly blanch the carrots, celery, and onion for 10-15 seconds until slightly tender. Immediately shock in an ice bath.

2. Whisk the vinegar and garlic together and stream in the olive oil. Add the mire poix, chopped herbs, and salt and pepper. Adjust the seasoning.

to plate —

1. About 20 minutes before serving, lay the prawns on a platter, meat side up, and spoon the vinaigrette over the prawns. Drizzle with olive oil and sprinkle with flake salt and lemon zest.

2. Serve with shellfish forks.