A video by NOLA.com featuring a recipe by Scott Boswell, Chef/Owner, Stella
While stumbling around the NOLA.com site and their Leisure section, specifically the Food and Recipes category I found this featured video of Chef/Owner Scott Boswell demonstrating the Iron Chef Chili Prawns New Orleans Style.
The ingredients in this recipe are featuring local ingredients with lots of international flair, Gulf coast white shrimp, different parts of Asia, with Korean, Japanese, French, Italian, Creole, Vietnamese, it’s all what they do at Stella today. A lot of global influences and globe trotting flavors in one dish. As complicated as it may sound it is actually a simple recipe. Scott shows you in this video how to create this dish in the embedded video.
The French bread base in this preparation is added to soak up all the flavorful sauce. The thick slice of French bread is cut about 1” thick and on a bias cut, meaning at an angle. It is then coated with olive oil and toasted for just a few minutes before plating this dish.
This appetizer sells on the a la carte menu at Stella for $15.00.
|Cooking, New Orleans style! with Chef/owner Scott Boswell of Stella!|
The French bread base in this preparation is added to soak up all the flavorful sauce. The thick slice of French bread is cut about 1” thick and on a bias cut, meaning at an angle. It is then coated with olive oil and toasted for just a few minutes before plating this dish. I have recorded the recipe as presented in the video demonstration here for ease of preparation and documentation.
|3||Lg.||Prawns, ( or 16 count shrimp), head on|
|1 ½||Tbsp||Olive oil, extra virgin, divided|
|¾||Cup||Dry white wine, divided|
|1||Tbsp||Korean chili flakes|
|1||Slice||French bread, thick sliced|
|1||Tbsp||Green onions, chopped|
|1||Tsp||Sara’ Che Vietnamese chili paste|
|¼||Cup||Butter, unsalted, room temperature|
|To taste||Salt and white pepper|
|1.||Peel the shell from the prawns, but leave the tail portion and head intact, then de-vein them. Season them on both sides with some of the salt and white pepper.|
|2.||In a very hot sauté pan add 1 tablespoon of the olive oil and allow it to just reach the smoking point, and then add the prawns and sauté on both sides turning after about ½ minute. Then add the garlic and toss gently with the prawns, continuing to sauté over high heat to lightly brown the garlic, but do not burn.|
|3.||Add about ½ cup of the white wine to the pan and then add the Korean chili flakes, continuing to sauté. With the white wine added, the shrimp will start to steam and will cook faster, so be sure not to over cook the shrimp. Turn the shrimp again to coat evenly with the chili flakes. Then move the pan to the side.|
|4.||Coat the thickly sliced bias-cut piece of French bread with the remaining olive oil and then set it under a broiler or toaster oven to toast the top side.|
|5.||Return the sauté pan to the heat and add the remaining white wine, then add the green onions, sugar, Sara’ Che Vietnamese chili paste, and then stir well to combine all the ingredients in the pan. Remove the pan from the heat and gently fold in the whole butter and stir well to smooth into the sauce. This is a monte au beurre French style sauce preparation.|
|6.||To plate the dish place the toasted French bread on the bottom of the plate, then arrange the three prawns at various angles then stir and taste the sauce to be sure it is flavored correctly, and then spoon or pour the sauce over the prawns and around the French bread, then garnish with more chopped green onions.|