Seared Prawns

Skull Island Tiger Prawns, Chimichurri, Crispy Chorizo, Lemon Aïoli

Chef Cindhura Reddy of Spuntino | Denver
Yield: Sixty 6-ounce portions

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Adapted by StarChefs | October 2018

INGREDIENTS

Chimichurri:
6 bunches flat leaf parsley, finely chopped
20 cloves garlic, minced
2 tablespoons red chile flakes
1 tablespoon salt
1 teaspoon dried Mexican oregano
6 tablespoons honey
1½ cups Champagne vinegar
1 quart olive oil

Lemon Aïoli:
20 egg yolks
2 quarts olive oil
Zest and juice of 10 lemons
Salt

Crispy Chorizo:
¼ cup olive oil
1 pound dry Spanish chorizo, peeled and finely julienned
1 tablespoon Aleppo pepper
2 tablespoons Spanish paprika

To Assemble and Serve:
Olive oil
60 Skull Island tiger prawns, peeled and deveined, heads and tails intact
Salt
Black pepper
Micro greens

METHOD

For the Chimichurri:
In a container, combine all ingredients, cover, and refrigerate.

For the Lemon Aïoli:
In a food processor, process yolks while slowly adding half the oil. When emulsified, add lemon juice followed by the remaining oil. Add zest and season with salt. Cover and refrigerate.  

For the Crispy Chorizo:
In a pan over medium flame, heat oil and render chorizo. Add pepper and paprika and cook until chorizo threads are crisp.

To Assemble and Serve:
Season Prawns liberally with salt and pepper. In a pan over very high flame, heat oil and sear Prawns, turn off heat, and add ¼ cup Chimichurri, quickly tossing to coat Prawns. On a plate, spread a thin layer of Lemon Aïoli. Arrange prawns on top and drizzle with a small amount of Chimichurri from the pan. Finish with Crispy Chorizo. Garnish with micro greens.

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