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From Chef David Kinch’s debut cookbook, Manresa: An Edible Reflection.
2 tablespoons homemade salted butter (see recipe) or any quality salted butter
16 whole Santa Barbara ridgeback prawns or small Gulf shrimp
3 tablespoons Osocalis apple brandy (available at K & L Wine Merchants)
½ teaspoon crushed black peppercorns
Melt the butter in a sauté pan over high heat.
When the butter starts to foam and turn brown, add the shrimp, and cook for 15 to 20 seconds until opaque on both sides but still medium-rare in the center, tossing the pan to turn the shrimp.
While the shrimp are still in the pan, deglaze with the brandy, and season with a pinch of salt and the crushed peppercorns before pouring onto a serving platter.
Serve at room temperature.