KCTS 9 Kitchen Recipe: Rosemary Grilled Prawns with Charred Yellow Pepper Vinaigrette

KCTS 9 Kitchen Recipe: Rosemary Grilled Prawns with Charred Yellow Pepper Vinaigrette

Rosemary Grilled Prawns
with Charred Yellow Pepper Vinaigrette

KCTS 9 Chefs 2008

Chef Vicky McCaffree, Yarrow Bay Grill, Kirkland

Serves 6

Ingredients

1 1/2 pounds (21/25 to a pound size)
1 teaspoon garlic, minced
3 tablespoons olive oil
1 teaspoon lemon zest
1/2 teaspoon smoked paprika
1 1/2 tablespoons white vermouth
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
6-8 rosemary skewers, ends trimmed to a point

Charred Yellow Pepper Vinaigrette

2 yellow bell peppers
1/3 cup rice wine vinegar
1 pinch saffron
6 cloves roasted garlic
1 tablespoon honey
1 teaspoon Dijon mustard
3/4 cup extra virgin olive oil
salt and pepper to taste

Preparation

In a medium-sized bowl combine all the ingredients except the prawns and rosemary skewers, and mix to combine. Add the prawns and toss to coat evenly. Marinate for 15 to 20 minutes. After marinating divide the prawns and thread onto the rosemary skewers. Season again with salt and pepper.

Preheat the grill and cook the prawns over medium-high heat about 2 to 3 minutes per side.

Next, grill and place the peppers directly on the hottest spot. Cook until lightly charred. Remove from the heat and when cool enough to handle. Cut the peppers in half, discard the seeds and coarsely chop. Do not peel the skin off; this will flavor the finished vinaigrette. Place all the ingredients except the olive oil in a blender. Blend and then add the olive oil in a slow steady stream. Season to taste with salt and pepper.

To serve, remove the prawns from the skewers and drizzle with yellow pepper vinaigrette, or use the skewers as part of the presentation and serve with the sauce on the side.