{"id":1419,"date":"2010-02-11T13:55:16","date_gmt":"2010-02-11T17:55:16","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=1419"},"modified":"2010-03-15T13:11:47","modified_gmt":"2010-03-15T17:11:47","slug":"spicy-asian-chili-prawns-new-orleans-style","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/spicy-asian-chili-prawns-new-orleans-style\/","title":{"rendered":"Spicy Asian Chili Prawns ~ New Orleans Style"},"content":{"rendered":"<p>A video by NOLA.com featuring a recipe by Scott Boswell, Chef\/Owner, <a title=\"Stella Web Site\" href=\"http:\/\/www.restaurantstella.com\/\" target=\"_self\">Stella<\/a><\/p>\n<p>While stumbling around the <a title=\"NOLA.com Web Site\" href=\"http:\/\/www.nola.com\/food\/\">NOLA.com<\/a> site and their Leisure  section, specifically the Food and Recipes category I found this featured video  of Chef\/Owner Scott Boswell demonstrating the <em>Iron Chef Chili Prawns New  Orleans Style<\/em>.<\/p>\n<p>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\u2019s 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.<\/p>\n<p>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\u201d  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.<\/p>\n<p>This appetizer sells on the a la carte menu at Stella for $15.00.<\/p>\n<table style=\"border: 0px; padding: 0px;\">\n<tbody>\n<tr>\n<td><span style=\"font-size: 13px; font-weight: bold;\">Cooking, New Orleans style! with Chef\/owner Scott Boswell of Stella!<\/span><\/td>\n<\/tr>\n<tr>\n<td><script src=\"http:\/\/tribeca.vidavee.com\/advance\/trh\/embedAsset.js?width=470.0&amp;height=352.0&amp;wmode=transparent&amp;skin=v3AdvInt_nola.swf&amp;dockey=2D8918E88CCC5E466529A660AE19BE9A&amp;\" type=\"text\/javascript\"><\/script><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>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\u201d 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.<\/p>\n<table border=\"0\" cellspacing=\"3\" cellpadding=\"3\">\n<tbody>\n<tr>\n<td colspan=\"3\" valign=\"top\">Ingredients<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">3<\/td>\n<td valign=\"top\">Lg.<\/td>\n<td valign=\"top\">Prawns, ( or 16 count shrimp), head on<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1 \u00bd<\/td>\n<td valign=\"top\">Tbsp<\/td>\n<td valign=\"top\">Olive oil, extra virgin, divided<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">2<\/td>\n<td valign=\"top\">Tbsp<\/td>\n<td valign=\"top\">Garlic, minced<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00be<\/td>\n<td valign=\"top\">Cup<\/td>\n<td valign=\"top\">Dry white wine, divided<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Tbsp<\/td>\n<td valign=\"top\">Korean chili flakes<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Slice<\/td>\n<td valign=\"top\">French bread, thick sliced<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Tbsp<\/td>\n<td valign=\"top\">Green onions, chopped<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Tsp<\/td>\n<td valign=\"top\">Granulated sugar<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Tsp<\/td>\n<td valign=\"top\">Sara&#8217; Che Vietnamese chili paste<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00bc<\/td>\n<td valign=\"top\">Cup<\/td>\n<td valign=\"top\">Butter, unsalted, room temperature<\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\" valign=\"top\">To taste<\/td>\n<td valign=\"top\">Salt and white pepper<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<table border=\"0\" cellspacing=\"3\" cellpadding=\"3\">\n<tbody>\n<tr>\n<td colspan=\"2\" valign=\"top\">Procedure Steps<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1.<\/td>\n<td valign=\"top\">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.<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">2.<\/td>\n<td valign=\"top\">In a very hot saut\u00e9 pan add 1 tablespoon of the olive oil and allow it to just reach the smoking point, and then add the prawns and saut\u00e9 on both sides turning after about \u00bd minute. Then add the garlic and    toss gently with the prawns, continuing to saut\u00e9 over high heat to lightly brown the garlic, but do not burn.<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">3.<\/td>\n<td valign=\"top\">Add about \u00bd cup of the white wine to the pan and then add the Korean chili flakes, continuing to saut\u00e9. 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.<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">4.<\/td>\n<td valign=\"top\">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.<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">5.<\/td>\n<td valign=\"top\">Return the saut\u00e9 pan to the heat and add the remaining white wine, then add the green onions, sugar, Sara&#8217; 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.<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">6.<\/td>\n<td valign=\"top\">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.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p>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\u201d 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.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[53,163,240,436,11,17,946],"tags":[1048,181,2088,514,1052,2102,459,1053,68,1049,1051,1047,1050],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/1419"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=1419"}],"version-history":[{"count":9,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/1419\/revisions"}],"predecessor-version":[{"id":1520,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/1419\/revisions\/1520"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=1419"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=1419"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=1419"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}