Chef Jason Bangerter of Langdon Hall creates a simple yet elegant dish using Organic Ocean's spot prawns.
- 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)
- 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.
- 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 and enjoy.