Sobrassada Butter Spot Prawns
By Chef Jacob Kent
- 5lbs of BC Spot Prawns
- 350 ml white wine
- 350 ml sherry
- 1 ¼ cups unsalted butter
- 200 g of sobrassada
- 1 lemon (juice)
- 8 garlic cloves (crushed)
- Salt & pepper (as desired)
Spot Prawn prep: Transfer the thawed spot prawns to a paper towel-lined plate. Use paper towel to pat the spot prawns as dry as possible. Set aside.
Reduce the white wine and sherry by half: Add the white wine and sherry to a medium saucepan over medium-high heat. Bring the to a boil. Cook, until reduced roughly by half, about 12-15 minutes.
Prepare the Sobrassada butter poaching liquid:
- Reduce the heat to medium-low, just enough for the sherry and wine to maintain a gentle simmer.
- Whisking constantly, add a few tablespoons of the butter to the saucepan with the white wine and sherry.
- Once melted, continue to add butter to the saucepan, working a few tablespoons at a time. Be sure to whisk steadily throughout this process to help the butter emulsify with the reduced wine and sherry & adjust heat as needed to maintain a gentle simmer.
- Once all the butter is incorporated, add in the Sobrassada – lemon juice, crushed garlic, etc.
- Season with 2 teaspoons kosher salt & ground black pepper as desired.
- Simmer 2-3 minutes, whisking steadily. Taste & adjust seasoning as desired.
Poach the spot prawn:
- Working in batches of 5-6 shrimp at a time, add the shrimp to the saucepan.
- All the spot prawns should be submerged in the Sobrassada butter poaching liquid.
- Adjust heat as needed to maintain a gentle simmer. Cook 2-3 minutes, just until the spot prawns is bright pink with opaque flesh.
- Transfer the poached spot prawns to a large plate or bowl & set aside. Repeat 2-3 times with remaining spot prawn.
- Once the spot prawns are all poached & cool enough to handle, peel them & serve immediately.
- You can enjoy this Sobassada butter poached spot prawn’s appetizer-style with crusty bread and lemon wedges.
About ¿CóMO? Taperia
Experience the fun, and sometimes a little crazy vibes of Spain’s tapas bars at ¿CóMO? Taperia, named #2 on Canada’s Best New Restaurants 2019 list in enRoute magazine. Located in Vancouver’s Mount Pleasant neighbourhood, guests can hang out at the bustling entrance stand-up bar or sit and revel in a variety of small bites, tapas, and Spanish-imported conservas, all the while sipping on Gin & Tonics, Sherry, Spanish vermouth, beer, and an extensive list of wines and Cava. To find out more, check out Comotaperia.com or @comotaperia on Instagram.