Spot Prawns with Crazy Water (Gamberetti nell'Acqua Pazza)
Serves 4

1/2lb Spot Prawns (shelled - reserve the shells)
4 large Tomatoes
6 cloves Garlic - thinly sliced
1 Onion - chopped
2 tbsp Tomato Paste
4-6 Tbsp Extra Virgin Olive Oil
1 cup dry white wine
2 cups water - apx.
1 bulb Fennel - white part only - shaved
1/4 cup capers
1/4 cup pitted Sicilian green olives - halved
1 tsp chili flake
1 bunch Italian parsley
1 rustic baguette - sliced & lightly toasted

You may remember Justin Lyon. Justin ran our cafe for a time a few years ago. He's moved on as a private chef and travels between Hawaii and Indian Wells, California with his beautiful wife and two children. Needless to say, the guy can cook. He made this dish for a Family Dinner here at the store (we do family dinners ever so often here. They're fun and exclusive and the crew gets to show off a bit when the inspiration hits them.)

Spot Prawns are perfect right now in the Market - if you believe the fish guys and we do most of the time.

Blanch tomatoes 20 seconds until skins soften. Peel skins, core, deseed & chop. Heat 2 Tbsp olive oil in large sauce pan. Add 3 garlic cloves, onion and shells and cook on med/low heat for 20 minutes. Add tomatoes and tomato paste - cook until tomatoes release juice. Add wine & reduce by half. Add enough water to cover prawn shells. Let simmer 45 minutes. Strain broth and reserve. Add 2 Tbsp olive oil to a large sauce pan. Add 2 garlic cloves and cook until just slightly colored. Add fennel and cook until translucent. Add capers, olives and chilies just to heat through. Add the reserved fish stock to pan and let simmer on med until reduced by 1/4. While stock reduces, slice baguette and toast until golden. Rub bread slices with last garlic clove and portion on serving plates. Add spot prawns to "crazy water" and simmer for 1-2 minutes until just cooked through. Add Italian parsley and mix. Portion on top of bread slices and pour crazy water over the top to slightly cover bread. Finish with extra virgin olive oil and garnish w/remaining parsley.

Serving Suggestions and Tips: A nice Vermentino from Pala' sounds perfect with this.
Posted by Pat on April 30, 2010 9:48 AM

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