Bacon-Wrapped
Stuffed Prawns
SERVE
WITH:
Chardonnay
EDITOR'S NOTE: This dish
was a huge success and had everyone sending their friends
over to join the line in front of the Jon's
Bear Club booth
at the June
2000 Celebration of Wine.
Relatively simple to prepare, this savory and complex
dish makes an excellent appetizer or a delightful
entrée. I serve three leaning on a dollop of
Lobster Mashed Potatoes (a closely-held proprietary
recipe which you will have to visit my restaurant to
try). A simple salad of greens and fresh citrus fruit
sections with vinaigrette also makes a nice accompanying
side dish.
• 12 large (size
#U15) Mexican prawns (peeled, deveined and
butterflied)
• 12 oz. Dungeness Crab meat (flaked)
• 1 each red ,yellow, and green Bell peppers (finely
diced)
• 1 rib celery (finely diced)
• 2 Tbs. scallions (sliced thin)
• 2 Tbs. olive oil
• 1 cup fresh sourdough bread crumbs
• 2 whole eggs
(beaten)
• 1 lemon (zested and juiced)
• 1 Tbs. fresh garlic (chopped fine)
• 1 Tbs. fresh basil (minced)
• 1 Tbs. Dijon mustard
• Kosher salt & milled pepper to taste
• red Tabasco sauce (to taste, several shakes
recommended)
• 6 slices of
bacon (cut in half)
In olive oil,
sauté peppers, celery, and scallions to soften (no
more than a minute). Remove from heat and add bread
crumbs and crab meat, mixing well. In a mixing bowl, beat
eggs and add remaining ingredients (except bacon slices).
Mix thoroughly. Add crab mixture and mix well. Taste and
adjust seasoning.
Heat oven to 400°
F. On a cookie sheet, divide and shape stuffing into
twelve walnut-sized portions. Press one portion into each
butterflied prawn and wrap with bacon slice, finishing
with the seam side down. Bake for eight to ten minutes
until bacon is starting to crisp.
Serves twelve as a
delicious and hearty appetizer, four as an entrée.
Chardonnay is excellent with this dish, although
sparkling wines, Pinot Blanc, Pinot Grigio, and even
lighter reds like Pinot Noir and Valdiguie will work
surprisingly well.
by
Jon
Koobation
WINE
& FOOD
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