Ingredients
- 2 * 2 pounds extra-large prawns or jumbo shrimp with heads
- * ½ cup freshly brewed espresso
- 2 * 2 leafy sprigs marjoram
- 1 * 1 tablespoon extra-virgin olive oil
- 1 * 1 celery stalk, diced
- 1 * 1 medium carrot, diced
- 1 * 1 tablespoon finely chopped shallot
- * ¼ cup plus 2 tablespoons heavy cream
- * Salt
- * Freshly ground black pepper
- 2 * 2 tablespoons unsalted butter
- 2 * 2 teaspoons whole coffee beans
- 1 * 1 tablespoon finely chopped flat-leaf parsley
Preparation
Step 1
Instructions
Separate the head from the tail of prawns; reserve 8 of the heads. Using kitchen shears, carefully cut the shell on the underside of the tail up to the last section before the “fins.” You want to leave this on because it will protect the thinner part of the tail meat from over cooking. Discard any shell fragments; wrap and refrigerate cleaned tails.
Lightly crush prawn heads. Place in a small saucepan, add espresso and marjoram, bring to a gentle simmer and cook for 10 minutes. Strain broth through a fine mesh strainer; discard heads.
Heat oil in a medium skillet over medium heat. Add celery, carrot and shallot, reduce heat to medium-low and cook, stirring occasionally, until vegetables are softened, 7 to 10 minutes. Add espresso broth, cream and generous pinch salt and pepper; bring to a gentle simmer and heat until slightly reduced and thickened, 5 to 7 minutes.
Meanwhile, season prawn tails with salt and pepper. Melt butter in a large skillet over medium-high heat. Add prawns and cook for 1 minute. Turn, add coffee beans, and cook until opaque and cooked through, 2 to 3 minutes more. Transfer to serving plates, spoon sauce over the top, sprinkle with parsley, and serve.