Prawns with Pineapple in Orange Sauce and Scented with Vanilla

Total Time:
30 min
10 min
20 min

2 to 4 servings

  • 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.

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