California Spot Prawns with Thai Seasoning
The California spot prawn is unusually large, meaty and sweet, which is why it has become such a chef's favorite. LeFevre isn't afraid to prepare these big prawns with a vibrant Thai marinade and serve them with an array of distinctive accompaniments: minty melon, lime-mashed avocado and cool, creamy cucumber-yogurt sauce. If California spot prawns aren't available, substitute white shrimp from the Gulf of Mexico or just plain, large shrimp.
California Spot Prawns with Thai Seasoning
California Spot Prawns with Thai Seasoning
Slideshows
- Find 25 more recipes in our Shrimp slideshow.
© Dana Gallagher
California Spot Prawns with Thai Seasoning
- ACTIVE: 1 HR
-
TOTAL TIME:
2 HRS 30 MIN
- SERVINGS: 4
Ingredients
- 3 1/2 tablespoons fresh lime juice
-
2 tablespoons grapeseed or vegetable oil
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2 tablespoons light brown sugar
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2 kaffir lime leaves or 1-inch-wide strips of lime zest
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1 stalk of lemongrass, bottom 6 inches only, peeled and minced
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1 tablespoon minced fresh ginger
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1 teaspoon Asian fish sauce
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16 large California spot prawns or shrimp (about 1 pound), shelled and deveined
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1/2 medium seedless cucumber, peeled and coarsely shredded
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1/2 cup plain whole-milk yogurt
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1 teaspoon minced shallot
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1/4 teaspoon ground coriander
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Pinch of cayenne pepper
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2 small garlic cloves, minced
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2 tablespoons finely chopped mint
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3 tablespoons very finely chopped cilantro
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1 teaspoon finely grated lime zest
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Salt and freshly ground pepper
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1 Charentais melon or 1/2 cantaloupe, rind removed, melon sliced 1/2 inch thick
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2 Hass avocados
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3 tablespoons minced red onion
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1/2 teaspoon minced hot chile
Directions
- In a medium bowl, combine 2 tablespoons of the lime juice with the grapeseed oil, brown sugar, lime leaves, lemongrass, ginger and fish sauce. Add the shrimp and toss, then refrigerate for 2 hours, stirring occasionally.
- Meanwhile, squeeze the cucumber to remove as much liquid as possible. Transfer to a small bowl and add the yogurt, shallot, coriander, cayenne, half of the minced garlic, 1 tablespoon of the mint, 1 tablespoon of the cilantro and 1/2 teaspoon of the lime zest. Season with salt and pepper and refrigerate for 1 hour.
- In a medium bowl, toss the melon slices with 1/2 tablespoon of the lime juice and the remaining 1 tablespoon of mint and 1/2 teaspoon of lime zest; season with salt and pepper. Refrigerate until chilled.
- In another medium bowl, mash the avocados with the onion, chile and the remaining garlic, 1 tablespoon of lime juice and 2 tablespoons of cilantro. Season with salt and pepper.
- Preheat a grill. Drain the shrimp well. Grill over high heat, turning once, until browned, about 4 minutes. Transfer the shrimp to a platter and serve with the yogurt sauce, melon and avocado puree.
California Spot Prawns with Thai Seasoning
Slideshows
- Find 25 more recipes in our Shrimp slideshow.
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