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.
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)
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