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Recipe courtesy of Joaquin Ramirez

Show: Follow That Food

Episode: Follow That Vanilla

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Total:: 30 min
Prep:: 10 min
Cook:: 20 min

Yield:: 2 to 4 servings

Level:: Intermediate

Ingredients

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

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Prawns with Pineapple in Orange Sauce and Scented with Vanilla
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 to 4 servings
Ingredients: 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