Two Shrimp Recipes: Gin Infused Prawns with Martini Aioli and Roasted Shrimp with Thai Lime Butter

[lin_in_seattle]

Gin Infused Prawns with Martini Aioli

Makes about 24-30 prawns and 1 1/2 cups of aioli

Prawns

1/2 cup dry white vermouth

1/4 cup gin

1 tsp. (about 15) juniper berries, crushed

1/8 tsp. black pepper

1/8 tsp. salt

1 1/2 pounds large prawns (16-20 size), in the shell, peeled & deveined

Martini Aioli

2 Tbsp. fresh lemon juice

2 raw egg yolks*

1 tsp. minced garlic

1/2 tsp. juniper berries (about 7-smileys/bigeyes.gif, crushed and finely chopped

1 1/2 tsp. finely minced lemon zest

1/2 tsp. salt

1/8 tsp. black pepper

3/4 tsp. Dijon mustard

1/16 tsp. cayenne pepper

1/2 cup light/fruity olive oil

1/2 cup salad oil

1 1/2 tsp. gin

1/3 cup finely minced stuffed green olives, drained well

3 Tbsp. finely minced cocktail onions, drained well

1 Tbsp. finely chopped Italian parsley

To cook the prawns: Place the vermouth, gin, juniper, black pepper and salt in a medium-large pot with a tight-fitting lid. Place over high heat and bring to a quick boil. Add the prawns and stir them in. Cover and steam for 1 minute. Remove the lid and stir the prawns. Place the lid back on and cook until prawns are a little more than three-quarters cooked, about 1/2 - 1 minute more. Remove pan from heat and let prawns cool in cooking mixture to finish cooking, stirring occasionally. Cool prawns in liquid in the refrigerator until well chilled before serving.

To make the aioli: In food processor bowl combine lemon juice, egg yolk, garlic, juniper berries, salt, pepper, Dijon and cayenne and process to thoroughly combine. With processor running, gradually drizzle in oils, emulsifying aioli. The consistency should be thickened and smooth like mayonnaise. Add in remaining ingredients and pulse a couple of times to mix in but not to process more. Refrigerate at least 4 hours for the flavors to mellow before serving.

Serving suggestions: Place aioli in a small dish on a platter, surround with prawns. Place a little pouf of gourmet greens in the bottom of a small martini glass. Place a dollop of Martini Aioli in the center and hang a few prawns off the rim of the glass. Or if you have a great collection of shot glasses, place a prawn in a shot glass and dollop with a little of the aioli.

*Note: Raw eggs are not recommended for pregnant women, children, the elderly or anyone with immune deficiencies.

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ROASTED SHRIMP WITH THAI LIME BUTTER

Makes 4 servings

Lime's bright flavor note shines with the accompanying mint, cilantro, and lemongrass in this recipe. This Thai Lime Butter is great on any kind of shellfish or fish. I especially like it on seared sea bass.

16 to 20 large (size 8/12 or U-12's) shrimp, in the shell

Salt and black pepper

1/2 recipe Thai Lime Butter, softened to room temperature (recipe follows)

Preheat oven to 475 F.

Split each shrimp lengthwise down the middle of the back but do not cut all the way through. Open shrimp flat to “butterfly" them and season shrimp lightly with salt and pepper. Smear the inside meat of each shrimp with about 2 teaspoons of Thai Lime Butter. Place shrimp 1 inch apart on a rimmed baking sheet with sides. Roast for about 6 minutes, or until just barely done. Shrimp will continue to cook slightly once removed from the oven. Serve immediately.

THAI LIME BUTTER

Makes 1 1/2 cups

16 tablespoons (2 sticks) unsalted butter

2 teaspoons minced lime zest

1/4 cup fresh lime juice

1 tablespoon very finely minced lemongrass

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh cilantro

1/4 teaspoon dried red pepper flakes

2 tablespoons very finely minced ginger

1/4 teaspoon curry powder

2 teaspoons minced garlic

1 tablespoon fish sauce, optional

Combine ingredients in a mixer or food processor and process until well mixed. Store, tightly covered, refrigerated for up to 1 week or frozen for 3 months

http://www.kathycasey.com/recipes_shrimp.html#02

 

[Marg CDN]

Normally I like mine to drink. But this is out-of-the-box thinking. Have you

tried the martini shrimp??

 

[lin_in_seattle]

No, I don't like gin much. But a friend who is into martinis did and raves about the recipe.

 

[rvb]

in a similar vein - Rec: cabbage steaned in gin

Cabbage Steamed in Gin

Ingredients:
1 med. head cabbage, quartered and thickly sliced
2 oz. gin
1/4 c. lemon juice
grated black pepper to taste
if you salt your Big Mac's, you'll want to add some salt

Preparation:
mix and steam for 1 hour.

Variations And History:
I never know how long i'm going to steam the gin. Sometimes it's as little as 15 minutes. The shorter the time, the crunchier the cabbage.

The idea for this recipe occurred to me in my reckless youth when steaming cabbage with one hand whilst chemically altered (experimental use only (you know how it goes {hey, it was the 70's, OK?})) and in the other hand holding a glass of gin (Bombay of course). The ensuing creation seemed intuitively obvious at the time. Then again, MANY things seem intuitively obvious in similar conditions (zucchini daiquiris spring to mind (although the problem may have been in using too much oregano)). The important part with the cabbage is that it tasted good the next time i tried the recipe while straight arrow, Howie!!

Honest.

 

[rvb]

oops - steamed (nt - -5sp)

 

[Marg CDN]

Well, if only to respect the results of accidents, I'll give this a try. However, if you get a

chance to try Plymouth gin, it is outstainding for martinis....and I am sure I have tried far too many of them.

thanks for the suggestion and the colourful description of the discovery process.