Appetite For Instruction: Pan Seared Prawns With Spanish Chorizo (Part Two)

Recipe Demonstrated by Scott Gottlich of Bijoux

As we speak (or write, as it were), eager food-lovers across the area are anticipating Restaurant Week dinner reservations at some of the finest dining destinations in town. For just $35, they'll tuck in to three special courses, with a portion of the proceeds benefitting the North Texas Food Bank and the Lena Pope Home in Fort Worth.

This year marks the 12th year in a row for this popular promotion, and Dallas' Bijoux is, once again, a proud participant. Last week we began preparation of Scott Gottlich's Pan Seared Prawns dish, to be featured on Bijoux's Restaurant Week menu. Today, we'll finish it off with some big ol' shellfish and a good splash of heavy cream (among other things).

While it was designed to appeal to selfless, charity-minded diners, we won't blame you for making a batch at home and keeping every rich, smoky bite to yourself.

(cont.) Step 6: Sauté chorizo for one minute in a large pan over med-high heat with 1 tsp. each minced garlic and shallot. Add prepared potatoes, mushrooms and caramelized onion and sauté one minute more.

Step 7: Add one cup heavy cream to pan and allow to come to a simmer. Reduce until sauce coats the back of a spoon and season to taste with salt and pepper. Remove from heat.

Step 8: While sauce reduces, season 2-4 jumbo shrimp or prawns per person with salt and pepper on both sides.

Step 9: Heat 1 tbsp. of canola oil in a separate pan over high heat and sear prawns on one side (approx. 1 minute). Turn prawns, remove pan from stove top and finish cooking for 5 minutes (or to desired doneness) in a 400 degree oven.

Step 10: Arrange a layer of sauce on serving plate and place prawns on top--hugging each other, if you want (like the chef does). This sauce would also be great with pork, chicken or directly from a serving spoon, hovering over the sink. You know you want to.

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