Courtesy John Metropulos, Owner and Executive Chef, Café Mahjaic, Lotus, CA
Abrick-walled former general store built in 1855 in a Gold Rush town on the American River is now home to Café Mahjaic. Owner/executive chef John Metropulos has a knack for inventive and unexpected flavor combinations, like this signature dish of sautéed prawns at his restaurant in Lotus.
Last Updated: May 10, 2023
Ingredients
Directions
Warm sauté pan over high heat for 2 minutes. Add olive oil, and heat 2 minutes. Add prawns and cook, stirring, 4 minutes. Add shallots, garlic, chipotles, brown sugar, cocoa powder, salt and pepper, and cook, stirring, 2 minutes. Add wine and vinegar. Stir 1 minute. Use slotted spoon to transfer prawns to bowl. Set aside. Reduce liquid in pan until thickened, about 4 minutes. Remove pan from heat, and stir in butter. Place prawns over jasmine rice. Pour sauce over top. Garnish with chives and avocado. Serves 2
Pair It
Well-balanced with notes of citrus, apricot and honey, the lush yet light David Girard Vineyards 2014 Viognier-Roussanne is the perfect match for the seafood and fiery flavors in this dish.
