By John Cox, chef at
La Bicyclette and Casanova in Carmel
This interpretation of a classic Mexican shrimp recipe utilizes two of my favorite Central Coast ingredients: spot prawns and garlic. Leaving the shell on the prawns intensifies their flavor and keeps the meat moist.
2 pounds live spot prawns,* cleaned and cut in half
2 ounces unsalted butter
4 tablespoons fresh chopped garlic
3 tablespoons freshly toasted and ground guajillo chiles
1 orange (zest plus reserve juice and zest)
1 teaspoon green coriander seed, ground
2 limes cut into wedges
1 bunch cilantro
Kosher salt to taste
Melt the butter in a large sauté pan. Once the butter is frothy, add the chopped garlic. When garlic becomes aromatic, add the halved prawns and sauté until prawns are well covered with garlic and melted butter. Add the guajillo chile powder, orange zest, coriander seed and salt. Continue sautéing prawns for another 30 seconds then add the fresh orange juice. At this point the prawns should be slightly curled and firm to the touch. Taste the sauce and adjust the seasonings to your liking. Serve with lime wedges and cilantro leaves.
About the author
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