Thursday, March 9, 2006

Oven Roasted Prawns & Asparagus

When it's too cold to grill outside, pan roasting comes awfully close.

These babies were soaked in a citrusy - soy marinade for two hours and then roasted in a hot oven

2-4 lbs. medium-sized prawns, 31-50 per pound (depending on how many you're feeding. For this occasion, there were 12), shells and tails intact. With a very sharp knife, slit the rounded back of each prawn and remove the sand track. Combine the following (adjust to your personal taste):
1/2 cup Trader Joe's Orange Muscat Champagne Vinegar or a mix of your own citrus juices such as orange, blood orange, lemon, & lime plus some Champagne vinegar to taste.
1/3 cup lite soy sauce
2 tablespoons toasted sesame oil
1/3 cup orange pineapple juice concentrate
2 tablespoons water
Place prepared prawns in a glass bowl or dish and pour the marinade over, turning the prawns until they are fully coated. Refrigerate for 1-2 hours. Reserving marinade, with a slotted spoon remove the prawns to a large roasting pan and roast in a 450 degree oven for 10-12 minutes or until all the prawns are bright orange, shaking pan often. Remove the prawns from the pan and tent with foil to keep warm.
Strain both the marinade and the juice from the roasting pan into a sauce pan. Stir 1/4 cup orange pineapple juice concentrate and bring to a boil. Boil for 2 minutes until reduced and slightly thickened. Taste for seasonings and pass as a dipping sauce with the prawns.

First California asparagus of the season!
For the asparagus, trim tough ends and, using a vegetable peeler, peel the skins if tough. Place the asparagus in single layers on parchment paper in a large jelly roll pan. Drizzle with olive oil and balsamic vinegar and sprinkle with toasted sesame seeds. Roast in a 450 degree oven for 10-12 minutes.

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