Prawns Provençal

Every time we enjoy these prawns it reminds us of our beautiful trip to the south of France.

So… make these prawns, close your eyes and imagine sitting at a sidewalk cafe in Cassis, a mediterranean fishing port on the French Riviera (Cote d’Azur). Imagine sipping a lovely southern Cassis white wine from one of the local vineyards or better yet purchase a nice one from your local wine store and pair it with this dish. Enjoy!

Prawns Provençal

Ingredients (Serves 2)

• 16 deveined and peeled prawns, leave the tails on
• 1 tablespoon olive oil
• 3 tablespoon butter, cut in small cubes
• 1 tablespoon garlic, minced (I do a little more because I like my prawns with more garlic)
• 1 tablespoon shallots, chopped finely
• 1 teaspoon chili flakes
• 1 tablespoon brandy or vermouth (can substitute with white wine vinegar or champagne vinegar)
• 2 tablespoon parsley, finely chopped
• 1/2 lemon, cut into wedges for garnish
• 1/2 lemon, zested and juiced
• Salt and Pepper

Instructions to saute prawns
Note: This recipe suggests a gas stove to flambé the prawns; but if you have an electric stove, not to worry, you can use a lit match to flambé in the pan.

1. In a large sauté pan on medium-high, heat add prawns, butter cubes, shallots, chili flakes and garlic. Note: I don’t add the butter in the pan to melt first, instead I add the butter prawns and garlic all together. This method will ensure the garlic and prawns will not over brown.
2. Once one side of the prawn turns pink in colour, flip the prawns and cook for another minute.
3. Then flambé with brandy. With one hand, remove the pan from the heat and with the other hand, pour in the brandy. Quickly bring the pan back to the heat. If you have a gas stove, carefully tilt the pan toward the flame and it will flambé automatically; if you have an electric stove, light a match and carefully put the flame close to the pan to allow it to catch fire. Let flames dissipate. Warning: be careful for flare-ups and keep your face away from the pan.
4. Note: if the pan is not hot enough the brandy will not ignite.
5. Sprinkle the parsley and lemon zest over the prawns, season with salt and pepper, drizzle with lemon juice, then transfer to a serving platter. Serve with lemon wedges.
6. Serve with sautéed zucchini spaghetti and seven grain rice. (recipes are below).

Zucchini Spaghetti

Ingredients

• 3 medium-size zucchini
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon  minced garlic (3 cloves)
• 1/4 tsp. crushed red pepper flakes, depending on how spicy you like the pasta
• 1/2 cup shredded parmesan cheese
• Salt and pepper to taste

Instructions for Preparation

1. Trim and spiralize the zucchini (see notes below for how to do this without a spiralizer). Cut extra-long noodles so that they are about the length of spaghetti.   (I have a small hand spiralizer that was super cheap and it is easy to use and store.)
2. Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil is hot add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still, have a crunch;  approximately 5 minutes. Do not let the noodles cook any longer or they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
3. Stir in the basil and parmesan cheese. Cook for one minute. Use pasta tongs to transfer the noodles to a serving dish.
4. How to make Zucchini Noodles with out a Spiralizer: The spiralizer is not the only way to make noodles. You can use a julienne vegetable peeler or a mandoline. You can also use a standard vegetable peeler to make wide noodles or ribbons.

Seven Grain Rice

Ingredients

• 1 cup Seven Grain Rice, rinsed and drained.
• 1 tablespoon butter
• 1 teaspoons salt
• 2  cups cold water

Instructions

1. Combine the rice with butter in your sauce pan over low heat. Gently stir until all of the butter has integrated fully and lightly coats the rice kernels.
2. Add the cold water and stir to combine. Cover with a tight fitting lid. Place over high heat and bring to a boil. Do not leave the pot unattended at this time, as this will happen quickly. Remove the lid and thoroughly stir the rice mixture with a spoon. Cover once again, reduce to low heat, and set a timer for 15 minutes.
3. After 15 minutes, set the saucepan (still covered with the lid) off the heat. Set a timer for 10 minutes. Fluff the rice with a fork, season to taste as necessary, and serve.
4. Note: Leftover cooked rice can be stored in a covered container in the refrigerator for 4 to 6 days.

Rice Cooker Method:

I have a rice cooker and simply put all the ingredients into the cooker and select the regular rice setting!

Plating – Place a couple of spoonfuls of the rice in the middle of the plate, top with some zucchini noodles. Lay the prawns on the top of the noodles with the prawn tails standing up. Drizzle the lovely sauce over the prawns and around the plate.

Date Night Dinner – Definitely plan your date night dinner to be served on your patio, in your backyard or at the beach. So romantique!

Entertaining – I often make these prawns and serve them as a quick appetizer for guests. I serve with a lemon aioli and crunchy French bread.

Special Note – We have a favourite restaurant in Vancouver, B.C. and they serve this delicious version of prawns provençal dish. Chefs Alessandra and Jean-Francis put out a cookbook a couple of years back that included this recipe and this has made it possible for us to enjoy these prawns at home.

If you live in Vancouver, B.C. – Provence Restaurant is selling dinner kits in their French food made easy series. Call and order this kit to make at home for your date night dinner. Simply pick it up at their door. Here is a link to their site.
https://www.provencerestaurants.ca/french-food-made-easy/dinner kits.