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 (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)