We wanted to pass along the recipe to one of our tasty new spring dishes.
This one is simple and oh so good.
Go on, impress your Mermaid lover or friends or friend who may or may not be a lover. We won’t judge.
Mermaid Recipe: cast iron jumbo prawns with bagna cauda & bread crumbs - serves 2 -
Chef Michael Cressotti
For the Prawns:
6 (10-20 count) head on shrimp, tail shell peeled and deveined
(Try the Lobster Place in Chelsea Market)
For the Bagna Caulda:
3 tbsp clarified butter
3 canned anchovy filets
1 clove minced garlic
1 shallot minced
Juice of one lemon
2 tbsp toasted breadcrumbs
Zest of one lemon
In a small sauce pan over LOW heat combine clarified butter, garlic, shallot, anchovy and lemon zest, warm on low heat until garlic and shallots are translucent, and the anchovies are slowly melted.
Sauté the shrimp over high heat in cast iron skillet, 2 minutes per side and reduce heat, and add the bagna caulda mixture and garnish, serve at once.
*Please let us know if you make them! You can post your pics here or on Instagram and tag them #themermaidnyc