by Ronald Collins

Created on: March 30, 2010

This is my favorite way to prepare good prawns or shrimp.  Its a recipe with a strong Indian influence but is in some ways similar  to what is called Barbecue Shrimp in some parts of the US such as the South.  Oh and by the way this recipe probably has one of the highest pain for praise ratios out of any of my dishes, it's basically one step and virtually fool-proof.  This is a messy dish so get together the kind of friends that don't mind throwin on a bib and breaking out the India Pale Ales.  If you're trying to watch your figure this may not be the dish for you but if you do enjoy get your finger between a good hunk of prawn and its exoskeleton and pulling out a buttery spiced morsel of crustacean (and who wouldn't?) then this is the dish for you.  If need be a pound of smaller sized shrimp can be substituted.

Fat-Poached Prawns with Cardamom, Star Anise, and Smoked Paprika

5/ u-10 prawns (deveined shell and head on)

4 oz diced shallot

8-12 oz butter (preferably clarified)

2 Tbsp. cardamom pods

4 star anise

2 1/2 Tbsp Smoked Paprika

1 Tbsp ground cumin

2 cloves smashed garlic

½ Tbsp. fresh cracked black pepper

Salt tt

Method:

Combine all ingredients excluding shrimp in large sauté pan and bring to a simmer for five minutes to allow butter to be infused with flavors.  If the butter begins to brown turn the heat down little by little until a low bubble is maintained but without making the butter too dark in color, a little light brown is okay but black is bad. Add prawns and bring saute pan back up to a bubbling simmer for 2 to 3 minutes and turn off heat. Then allow shrimp to poach over no flame for an additional 5 minutes.  Spoon into bowl being sure to serve prawns with clarified butter pan sauce.  Garnish with lemon wedge and parsley.

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