Travel Reference
In-Depth Information
157
Sea Horses with
Citrus Cilantro Sauce
Skewer each prawn, stretching it from its natural
shape into that of a seahorse. Steam the prawns in the
white wine and Old Bay seasoning until they are three-
fourths of the way done (approximately 3 minutes).
24 Mexican prawns,
peeled and deveined
8 cups white wine
4 tablespoons McCormick's
Old Bay Seasoning
Slice each prawn down the middle of its back to create
a pocket. Stuff each prawn with 1 tablespoon of goat
cheese.
1 pound goat cheese
1 pound flour
4 eggs
1 cup milk
Set up these four-part coating stages: Pour flour into a
bowl. Combine eggs and milk into another. Coat each
stuffed prawn first in flour, then egg mixture, sesame
seeds, and last coconut flakes. Sear for approximately 1
minute on each side. Serve drizzled with Citrus Cilan-
tro Sauce (recipe follows).
½ pound sesame seeds
1 pound coconut flakes
CITRUS CILANTRO SAUCE
8 cups white wine
8 cups vegetable stock
1½ pounds butter
CITRUS CILANTRO SAUCE
Reduce white wine down to 2 cups. Reduce vegetable
stock down to 2 cups. Mix the two and continue to
simmer. Add butter, citrus juices, salt, and pepper and
simmer 5 minutes more.
3 limes, juiced
3 lemons, juiced
1 orange, juiced
2 pinches of salt
Pinch of pepper
2 tablespoons cornstarch
Add cornstarch to the sauce, which should come to
a slightly thicker consistency. Simmer for 5 minutes,
then add the zests, stir, and add the cilantro.
Zest of limes, lemons, and orange
3 tablespoons cilantro, chopped
Drizzle over the prawns. Serve, perhaps with risotto
and sautéed spinach.
.
YIELD
,
Serves 4
