Recipe courtesy of Christian Petroni
Grilled Romaine with Bagna Cauda and Spicy Prawns
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1411
- Total Fat
- 117
- Saturated Fat
- 45
- Carbohydrates
- 64
- Dietary Fiber
- 9
- Sugar
- 14
- Protein
- 35
- Cholesterol
- 319
- Sodium
- 1538
- Total: 1 hr 55 min (includes marinating time)
- Active: 35 min
Ingredients
Bagna Cauda:
1 1/2 cups heavy cream
1 cup milk
10 anchovies
5 cloves garlic, finely grated
Breadcrumbs:
1 stick (8 tablespoons) grass-fed butter, melted
2 cups seasoned Italian breadcrumbs
1/4 cup toasted sesame seeds
Prawns:
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.