With Cherry Tomatoes, White Balsamic And Garden Leaves
Spot prawns (Pandalus platyceros) can be sustainably sourced from the coastal waters of British Columbia by trap fishing. Chef Jason sources directly from Fisherman Steve of Organic Ocean – established by independent West Coast fishermen who embrace sustainable and environmentally responsible harvesting practices. They provide the finest seafood to those who care about what they eat and who want to ensure the long term health of the resource for the benefit of future generations. Langdon Hall is proud to be a Pick-Up Hub for Organic Ocean deliveries so you can enjoy sustainable seafood at home. Explore their Catalog and learn about their team.
20 spot prawn tails, in the shell
20 cherry or grape tomatoes
1 tbsp. white balsamic vinegar
2 tbsp. olive oil
1 cup loosely packed herbs (basil, sweet cicely, orange marigold)
1 cup mustard greens
1 tbsp. minced chives
1 tsp. kosher salt
Pickled sliced shallot for garnish (optional)
Prepare Spot Prawns and the Tomatoes
Bring a medium saucepan of lightly salted water to a boil. Prepare a medium bowl with ice water. Using a paring knife, carefully score the cherry tomatoes on the stem area. Place them into the boiling water for 5-10 seconds or until you see the skin just starting to peel away from the tomato, the skin will split and begin to separate from the flesh. You want to act quickly at this point to ensure you do not continue to cook the tomatoes. Using a slotted spoon, gently remove the tomatoes out of the boiling water and place them into the bowl of ice water to cool rapidly. Next add the spot prawns to the boiling water, depending on their size, they will take anywhere from 15-30 seconds to cook. Using a slotted spoon, gently remove the prawns out of the water and place them into the bowl of ice water to cool. Once cool, remove the cherry tomatoes and prawns from the ice water and peel away the tomato skin and the shell from the prawns, place them together in a medium bowl.
Make the White Balsamic Vinaigrette
In a small bowl, whisk the white balsamic vinegar and olive oil with a pinch of salt and the minced chives.
Place the mustard greens in a small bowl, lightly dress the greens with some of the white balsamic vinaigrette, continue to dress the tomatoes and spot prawns with the vinaigrette. Transfer the tomatoes and prawns to serving plates and garnish with the dressed mustard greens, basil, sweet cicely, orange marigold and pickled shallots.