Country French Jumbo Prawns

David Giarmona, Executive Chef, CEC, The Metropolitan Club

10 large prawns
4 artichoke hearts, each cut in half
2 small tomatoes, peeled, seeded, diced
2/3 cup ham, diced
3/4 cup cooked northern white beans
3 cloves garlic, finely diced
2 tbsp. shallots, finely diced
1 cup Colorado Chardonnay
10 basil leaves, rolled and sliced thinly
2 tbsp. butter
1 tbsp. olive oil
3 tbsp. demi glace
salt & pepper

Heat olive oil in medium size saute pan until very hot. Quickly add prawns and toss. Add garlic and shallots
and cook quickly. Add ham, tomatoes and beans. Keeping over high flame, saute to release flavors of all
ingredients. Deglaze pan with 1 cup chardonnay. Reduce by 2/3. When prawns are cooked, remove from
pan and keep warm. Add demi glace and reduce. Finish by adding basil and swirling in butter. Season with
salt and pepper.

Serve in a large pasta bowl with you favorite risotto. (Risotto finished with white truffle oil would work well.)
Ladle sauce on bottom of bowl and place prawns on top of sauce. Drizzle with a basil pesto and parmesan
cheese. Serves 2.

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