Chocolate Chipotle Prawns
Courtesy John Metropulos, Owner and Executive Chef, Caf茅 Mahjaic, Lotus, CA
Abrick-walled former general store built in 1855 in a Gold Rush town on the American River is now home to Caf茅 Mahjaic. Owner/executive chef John Metropulos has a knack for inventive and unexpected flavor combinations, like this signature dish of saut茅ed prawns at his restaurant in Lotus.
- 2 tablespoons olive oil
- 10 large prawns (16/20 or U15 per pound)
- 1 tablespoon minced shallots
- 1 teaspoon minced garlic
- 2 teaspoons minced chipotle peppers
- 1 tablespoon brown sugar
- 1 teaspoon cocoa powder (preferably Scharffen Berger)
- Salt and pepper, to taste
- 1 cup white wine
- 1 tablespoon white-wine vinegar
- 1 tablespoon cold butter
- 2 cups cooked jasmine rice
- 2 tablespoons chopped chives, for garnish
- 陆 avocado, diced, for garnish
Warm saut茅 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
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.
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