Jumbo wild prawns with a crumbled chorizo, braised fennel and spinach cream sauce

Jumbo wild prawns with a crumbled chorizo, braised fennel and spinach cream sauce

Ingredients

1 lb Jumbo prawns, shell on and deveined, marinated with 2 tbsp olive oil, 3 tbsp minced garlic and a pinch of salt and black pepper
1 tbsp Garlic, minced
2 Shallots, thinly sliced
3 tbsp Olive oil
2 cups Fresh spinach
½ cup Chorizo, cooked and crumbled
1 cup heavy cream
1 cup Brooks Viognier
2 Fennel bulbs, quartered, fronds removed
1 Lemon, cut into eighths
8 oz Calabrian chilis in oil, drained
2 tbsp Honey
½ cup Canola oil
Salt & black pepper to taste
2 tbsp Fresh herbs (parsely, sorel, cilantro) garnish, optional

Directions

1

Heat your oven to 400 degrees.

2

In an oven safe half hotel pan place the fennel, lemon, 1 tbsp olive oil, 1/2 cup of white wine & a pinch of salt.

3

Cover with foil and cook for 30 minutes.

4

When the fennel is done, let it cool and cut it into a medium dice, set aside

5

In a blender combine the Calabrian chilis, honey, canola oil and a 1/2 tsp of salt, puree until smooth and put in a squeeze bottle.

6

Take a sauté pan and add 2 tbsp of olive oil then add the shallot, garlic and chorizo, cook for a minute or until the shallot starts to soften, add the prawns and braised fennel, cook another minute.

7

Add 1/2 cup white wine and let reduce for 30 seconds. Add the cream and bring to a boil, cook for 2 minutes or until the sauce begins to thicken.

8

Add a pinch of salt and black pepper then taste the sauce.

9

Turn the heat off and add the spinach, let it wilt.

10

When you are ready to plate grab a bowl and place everything from the sauté pan except the prawns down first, then place the prawns on top.

11

Garnish with the Calabrian chili oil, if you like more spice than you can add extra for a little kick. Top it off with lightly oiled herbs. Enjoy!

Ingredients

 1 lb Jumbo prawns, shell on and deveined, marinated with 2 tbsp olive oil, 3 tbsp minced garlic and a pinch of salt and black pepper
 1 tbsp Garlic, minced
 2 Shallots, thinly sliced
 3 tbsp Olive oil
 2 cups Fresh spinach
 ½ cup Chorizo, cooked and crumbled
 1 cup heavy cream
 1 cup Brooks Viognier
 2 Fennel bulbs, quartered, fronds removed
 1 Lemon, cut into eighths
 8 oz Calabrian chilis in oil, drained
 2 tbsp Honey
 ½ cup Canola oil
 Salt & black pepper to taste
 2 tbsp Fresh herbs (parsely, sorel, cilantro) garnish, optional

Directions

1

Heat your oven to 400 degrees.

2

In an oven safe half hotel pan place the fennel, lemon, 1 tbsp olive oil, 1/2 cup of white wine & a pinch of salt.

3

Cover with foil and cook for 30 minutes.

4

When the fennel is done, let it cool and cut it into a medium dice, set aside

5

In a blender combine the Calabrian chilis, honey, canola oil and a 1/2 tsp of salt, puree until smooth and put in a squeeze bottle.

6

Take a sauté pan and add 2 tbsp of olive oil then add the shallot, garlic and chorizo, cook for a minute or until the shallot starts to soften, add the prawns and braised fennel, cook another minute.

7

Add 1/2 cup white wine and let reduce for 30 seconds. Add the cream and bring to a boil, cook for 2 minutes or until the sauce begins to thicken.

8

Add a pinch of salt and black pepper then taste the sauce.

9

Turn the heat off and add the spinach, let it wilt.

10

When you are ready to plate grab a bowl and place everything from the sauté pan except the prawns down first, then place the prawns on top.

11

Garnish with the Calabrian chili oil, if you like more spice than you can add extra for a little kick. Top it off with lightly oiled herbs. Enjoy!

Jumbo wild prawns with a crumbled chorizo, braised fennel and spinach cream sauce

Suggested wine pairing:

2021 Deux Vert Viognier