Grilled Butterflied Prawns with Sauteed Trio of Mushrooms

Whether you're doing your holiday or weekday menu, these butterflied prawns will make a festive addition to your dinner table. For a little surf and turf fun, we topped them with three kinds of sautéed mushrooms. Their earthy flavors go well with the sweetness of the prawns.

Serves 4 
Prep Time 20 minutes
Cooking Time 20 minutes

For the mushroom topping
1 cup oyster mushrooms, sliced
1 cup shiitake mushrooms, sliced
1 cup button mushrooms, sliced
      (Click to see
      How to Clean Fresh Mushrooms)
3 tablespoons butter, divided
1 tablespoon olive oil
2 teaspoons minced garlic
1/4 cup white wine
4 tablespoons tomato paste
1/2 cup chicken stock
cayenne pepper to taste
1 tablespoon chopped fresh parsley

For the grilled prawns
24 medium prawns, butterflied
1/2  teaspoon chopped dried thyme
salt and pepper to taste
3 tablespoons olive oil

1  Make the mushroom topping: Season mushrooms with a little salt and pepper. In a saute pan, melt 1 tablespoon butter. Add mushrooms and sauté over high heat until brown; set aside.

2  Using the same pan, add olive oil and saute garlic until fragrant. Add mushrooms and white wine. Cook until wine is reduced by half. Add tomato paste and cook for a few seconds. Add chicken stock and season with salt, black pepper, and cayenne pepper. Mix in chopped parsley and simmer for 5 minutes. Add 2 tablespoons butter and mix well.

3  Make the grilled prawns: Season prawns with thyme, salt, and pepper. Drizzle with olive oil. Grill using an electric griller or over hot coals until prawns turn red on both sides. Refrain from overcooking.

4  To serve, arrange grilled prawns on a platter and spoon mushroom topping over the prawns.

Photography by At Maculangan | Styling by Rachelle Santos | Art Direction by Donna Tapay | Props from Rustan’s  Department Store (Multiple Choice white and silver plates, silver bells)