March 18, 2010

Citrus-Garlic Prawns with Baby Spinach

Tools

By Megan Valentine

Story Published: Jul 12, 2007 at 10:00 AM EDT

Story Updated: Jul 12, 2007 at 10:00 AM EDT

Ingredients

2 T butter
2 T olive oil
10 large prawns, deveined & butterflied
4 large garlic cloves, minced
8 orange segments
8 Meyer lemon segments
8 pink grapefruit segments
4 cups loosely packed baby spinach
freshly ground pepper & kosher salt, to taste

Directions

Two main course servings

In a large skillet over medium heat, melt the butter & add the olive oil. When pan is hot but not smoking, add the prawns and garlic. Stir, turning the prawns so they cook evenly. Cook large prawns for about three or four minutes; less for small.

Prawns should just reach the stage when the flesh is white instead of bluish gray in the centers. Don’t overcook!

Add all the citrus segments to the pan and continue cooking a few seconds, just long enough to heat through. Remove from heat and fold in the spinach.

Adjust seasonings and spoon mixture onto warm plates. Serve while hot.

Recipe Courtesy: Chef Roy Harland, Slates Restaurant

Return to Recipes

More Good Stuff

This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.