Prawns with Pineapple in Orange Sauce and Scented with Vanilla
- 1 cup orange juice
- 1 cup peeled prawns
- 1/4 cup sugar
- 3 slices cleaned pineapple, cut into pieces
- 1 vanilla bean, split lengthwise
- 6 tablespoons Sherry vinegar
- 1 teaspoon vanilla sugar
- A few drops Worcestershire sauce
- 1/2 cup olive oil
- Salt and freshly ground black pepper
- 3/4 cup assorted lettuce
Bring the orange juice to a simmer in a saucepan. Add the prawns and cook just until the prawns are cooked through, about 3 minutes. Drain the prawns, reserving the orange juice.
In a saute pan, add 1/4 cup of the sugar and the pineapple and cook over high heat for 30 seconds. Add the reserved orange juice and vanilla bean and cook for 3 minutes, until sugar is dissolved. Remove from the heat and let steep while you prepare the vinaigrette.
Whisk together the sherry vinegar, vanilla sugar, and Worcestershire sauce. Add in 2 tablespoons of the pineapple liquid. Slowly whisk in the olive oil. Season, to taste, with salt and pepper.
Place the greens on a platter. Remove the pineapple from the liquid and place on the greens. Top with the poached prawns. Drizzle with the vinaigrette.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Chef Joaquin Ramirez Romo, Chef de Hotel