6/16/2010

“Gotta-Have-It” Plantain-Wrapped Prawns with Passion Fruit Sauce Drizzle









Being a seafood lover and having to live and share a life with someone who absolutely despises it is a pretty intricate situation. I guess what saves the relationship is that I can survive for a decent amount of time on beef. But, when I am in one of those gotta-have-a-succulent-plump-sea creature mood, I usually have to fix something not so time consuming, since you could probably bet I will be preparing two different entrees for dinner. The other night, when I was in my “gotta-have-it” mood, I picked myself up some fresh, gorgeous looking prawns at University Seafood, which is close to where I work. When I got home, I noticed a plantain that had been sitting on my counter for a couple of days. It was to the point where it was nice and ripe, just how we love to eat our plantains in Brazil. At that moment, I suddenly got into a gotta-have-delicous-ripe-plantain mood. I thought to myself, how am I going to incorporate this plantain into a prawn dish? And then it came to me: Plantain-Wrapped Prawns. I had to take it to another level and add a tangy, citrusy passion fruit sauce drizzle on top.












I started by marinating my prawns for about 30 minutes, just enough to get started on Mike’s dinner. I cut my plantain into not so thin lengthwise strips. The reason I didn’t use a mandolin to shave thin slices was 1. the plantain was pretty ripe and sensitive, so the mandolin would have destroyed it and 2. I wanted a little bit thicker slices, since I was aiming to get rid of the plantain and use it all. I wrapped my prawns with the plantain strips and secured them with toothpicks. I browned the prawns in a sauté pan until the plantains had caramelized and finished them off in the oven. I plated my prawns, drizzled a little of the passion fruit sauce on top and was ready to indulge in my seafood heaven!








Plantain-Wrapped Prawns






5 Large Prawns, peeled and deveined with tail still in tact
1tsp lime juice
1 tsp chopped garlic
1 Plantain, ripe
Salt, to taste
Pepper, to taste
Passion Fruit Drizzle – for decoration, recipe follows
Combine prawns, salt, pepper and lime juice in a small bowl and let marinate for at least 30 minutes. Cut plantain, lengthwise, into 5 strips. Preheat oven to 450 degrees. Drain prawns. Wrap plantain around prawns and secure it with a toothpick. Sauté the prawns in a non-stick pan, that has been heated and brushed with olive oil. Cook until plantains have caramelized, about 3 minutes. Place the prawns on a broiler pan and bake for 2 minutes on each side. Careful not to burn plantains or overcook the prawns. Plate prawns and drizzle the passion fruit reduction over.



Passion Fruit Sauce




½ sup sugar
½ cup water
¼ cup Passion fruit juice
½ tsp lime juice
Combine all ingredients in heavy small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to low. Let simmer until sauce has reduced about half a cup.







5 comments:

Semhar said...

Wow looks yummy Emme! Samba on!!!

Sheetal said...

YUM!! Looks amazing Emme!

Tatiana said...

Hi Emme, what a great idea for a blog! Any vegetarian recipes?

Emme Ribeiro said...

Thank you Sheetal and Sem.....and Tatiana, yes! I will post some scrumptios vegetarian options soon :)

Hazzard In The Kitchen said...

Emme! OMG!!! My mouth is watering!! JUST invite mefor dinner girl. WOW. Your a real gourmet! Im sure Mike appreciates every inch of you, including your cooking!! LOL I saw your blog name on RWOP site Forum, and wanted to check it out. So glad I did. P.S. I love the idea of Plantains & Prawns. And your food blogsite is way sexy in name!
Wishing You Great Food & Great Energy!
Cathy Hazzard
RWOP Finalist *First* Round-Finalist
Visit my blog..I just started it! ^-^
http://hazzardinthekitchen.blogspot.com/