Dividend: Serves 8 as a shared starter
1 pound peeled and extracted shrimp, size 16-20 per. pounds, tails removed and the bodies of the butterfly
¼ cup plus 1 tablespoon extra virgin olive oil (divided)
1 (10-ounce) can of roasted tomatoes, well drained
1 teaspoon smoked paprika
1 teaspoon kosher salt (divided)
1 teaspoon black pepper (divided)
2 tablespoons red wine vinegar
2 tablespoons plus 1 teaspoon honey
Vegetable oil or vegetable rapeseed oil mixture in quantity recommended by the manufacturer of the fryer
½ cup Wondra flour or substitute (see notes)
½ cup strong whipped cream or half and half
¼ cup unsalted butter cut into ½-inch cubes
Juice of 1 medium lemon, sifted from kernels
2 to 3 green onions, only the green part, cut into slices on the diagonal
¼ cup plus 2 tablespoons grated parmesan cheese
Comments: Find Wondra flour online at Amazon.com or make a substitute: In a small bowl, whisk 1 cup of bleached universal flour along with 1 teaspoon of cornstarch. Use a sieve or a triple flour sieve to sift the mixture three times. Store in a covered container.
• If chefs do not want to deep fry or pan fry the prawns, it still works if you sauté the prawns.
• This dish is not served hot, but more at room temperature.
• The leftovers can be used with pasta for a nice second round. Note that the shrimp loses its crispy consistency after cooling, but still tastes great.
1. Eight to 24 hours before preparing the dish, place shrimp that have been peeled, removed, removed tails and the butterfly in a large low dish as a non-reactive 8- or 9-inch gratin tin or cake tin. Pour buttermilk over the prawns and marinades, covered, in the refrigerator until cooking time.
2. The following day, wash the mild banana pepper and flip with 1 tablespoon of olive oil to cover. Char over open fire on gas stove or grill or in a grill pan until skin turns black and blisters. Place blistered peppers in a bowl and cover with plastic wrap or in a paper bag to steam for 10 minutes.
3. Pour canned roasted tomatoes and juice into a netsi over a bowl. Let the tomatoes stand for at least 10 minutes. Lightly press the tomatoes with a spoon to release the juice. Place well-drained tomatoes in a small stainless steel bowl, cover loosely and set aside. Save juice for a future cooking project if desired.
4. Remove the skin from charred peppers. Cut them into 1/8 cubes and add the tomatoes.
5. Stir smoked paprika, teaspoon kosher salt and teaspoon black pepper into the tomatoes.
6. Add ¼ cup olive oil, red wine vinegar and honey. Stir to mix, then add the tomato sauce and set aside. This sauce is not cooked.
7. Start heating the recommended amount of oil in the home fryer to 375 degrees.
8. Heat a small shallow pan over low heat, then add heavy cream or half-and-half. Add butter cubes one or two at a time to melt. Do not let the sauce bubble or boil, but just to stay warm enough to melt butter. While the sauce is heating, juice a lemon in a small bowl.
9. Remove the pan from the heat. Add some of the hot sauce to the lemon juice and stir to temper. Stir tempered lemon juice into the hot butter and cream. Cover and style in a warm place on the table.
10. In a small bowl, whisk together rice flour, Wondra or substitute, tsp each kosher salt and crushed black pepper.
11. Remove shrimp from refrigerator. Throw them in the pot to cover them. If necessary, add more buttermilk to moisten the prawns.
12. Pour the flour mixture over the prawns and turn to coat them evenly, making sure all sides are coated. Line a baking sheet with angular paper bags or paper towels; this will be used to drain cooked shrimp.
13. When the oil is ready, fry it in batches until golden brown and crisp. Removed to edge plate to drain.
14. To prepare the dish, add ¼ cup grated parmesan to the tomato sauce mixture. Measure 2/3 cup tomato sauce and ½ cup lemon cream and butter sauce into a small bowl. Stir together to just blend.
15. Place 3 tablespoons each of the blended sauce on two serving dishes and spread around.
16. Place half of the prawns on each plate over the sauce. Top with the remaining sauce divided into two dishes. Sprinkle lightly with green onions and remaining parmesan cheese.
Per serving: 478 calories; 33 g fat; 19 g saturated fat; 118mg cholesterol; 15 g protein; 32 g carbohydrate; 7 g sugar; 2 g fiber; 665mg sodium; 117mg calcium