Cook Along with Chef Deniz: Spot Prawn Gratin with Tomatoes, Chilies and Smoked Sausage

May 20, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Spring is in the air - and so is Spot Prawn season! Join us tonight as Chef Deniz takes you through a couple of his favourite preparations for fresh, local Spot Prawns!

Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz.

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Spot Prawns Roasted in Garlic Butter with Sambuca & Herb
Spot Prawn Gratin with Tomatoes, Chilies and Smoked Sausage

Spot Prawn Gratin with Tomatoes, Chilies and Smoked Sausage

By Chef Deniz Tarakcioglu

May 20th, 2021

Ingredients:

1lb live spot prawns, blanched in boiling water for 1 minute, iced and peeled
200mL San Marzano tomatoes
2 cloves of garlic, puréed
100mL white wine
100mL butter
50mL chopped parsley
100mL heavy cream
50mL smoked mild sausage, diced into small cubes
50mL grated Pecorino Romano
Bread to serve with

Instructions:

In a large skillet, sauté the prawn heads and shells until very fragrant for about 5 minutes. Add the garlic and sauté for a further 10 seconds. Deglaze with white wine and reduce. Strain the liquid, return into the pan, then add tomatoes and sausage and reduce for 5 minutes. Add cream and reduce until uniform and thick enough to coat a spoon when dipped. Turn the broiler on in your oven. In a gratin dish, layer the prawns. Ladle the sauce on top. grate Pecorino Romano and broil until bubbly and wonderful. Serve with warm bread.

Prep Time: 10 minutes

Cook time: 25 minutes

Yield: 2 servings