Name: Grilled Romaine with Bagna Cauda and Spicy Prawns
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 4 servings
Ingredients: 1 1/2 cups heavy cream; 1 cup milk; 10 anchovies; 5 cloves garlic, finely grated; 1 stick (8 tablespoons) grass-fed butter, melted; 2 cups seasoned Italian breadcrumbs; 1/4 cup toasted sesame seeds; 1 pound (21-25 count) peeled and deveined prawns; 1/2 cup Calabrian chile paste; 4 lemons, zested; 2 cloves garlic, minced; 2 tablespoons plus 6 ounces extra-virgin olive oil; 2 romaine hearts, cut in half lengthwise; Kosher salt and freshly ground black pepper

Directions

Special equipment:

a mortar and pestle

For the bagna cauda: Preheat a grill to high heat.
In a saucepan, add the heavy cream, milk, anchovies and garlic. Cook on very, very low heat for 1 hour. (The anchovies will melt into the sauce.)
For the breadcrumbs: Meanwhile, add the butter to a medium saute pan over medium heat and cook until browned and starting to foam, about 2 minutes. Put the breadcrumbs in a bowl and add the melted butter. Add the sesame seeds to a mortar and pestle and grind to a fine dust. Add to the breadcrumbs and mix well; set aside.
For the prawns: Marinate the prawns in a bowl with the chile paste, lemon zest, garlic and 2 tablespoons olive oil for 30 minutes at room temperature or 1 hour in the fridge.
Drizzle the romaine hearts with the remaining 6 ounces olive oil and sprinkle with salt and pepper. Grill both the romaine and the shrimp until charred, about 2 minutes per side.
Spoon the bagna cauda onto a large platter, then add the grilled romaine, shrimp, more bagna cauda and a generous pile of breadcrumbs.

Grilled Romaine with Bagna Cauda and Spicy Prawns

Ingredients

Bagna Cauda:

Breadcrumbs:

Prawns:

Directions

Special equipment:

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