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Presented by Chef Timothy Groody
Flatiron Kitchen + Taphouse
Four Servings
Cocktail Sauce
2 T olive oil
½ onion diced
2 T chopped garlic
1 bay leaf
1 – 16 oz can organic crushed tomatoes
1 T Worcestershire
3-4 oz prepared horseradish or fresh grated horseradish
Zest and juice of 1 lemon
Cook onion, garlic and bay in oil until soft. Add tomato and simmer for 15 minutes. This time will vary with the quality of the tomato. Cook slowly until tomato water has evaporated. Remove from stove and puree in a food processor. Remove to a bowl and add the other ingredients. Season with salt, pepper and Tabasco if you want more spice. Cool and re-season.
Prawns
8-12 jumbo prawns head on preferred
3 T butter
1 tsp chopped garlic
2 tsp chopped shallots
1 T chopped parsley
3 T water
Season prawns with salt and pepper. In a cold sauté pan lay shrimp flat. Dot butter around the pan. Heat over medium heat until the prawns turn red. Flip and cook till red on next side. Add herbs and toss. Add water and form a sauce. Remove from heat. Place on a platter or individual plates garnished with shredded lettuce. Drizzle with cocktail sauce. Serve and Enjoy!!!!!
