Fresh Prawns with Dill Vinaigrette Served in a Festive Ice Bowl | And a Merry Christmas

Fresh Prawns with Dill Viniaigrette in Ice Bowl Making a festive ice bowl to present this simple recipe of poached Prawns with Dill Vinaigrette for buffet style entertaining should pull a few oohs and aahs from your guests. Ice bowls as a table centerpiece always look quite spectacular and perfect for keeping these cooked prawns nice and chilled. The ice bowl is decorated with fresh rosemary, fresh cranberries and thinly sliced orange. As everything is edible you can place the cooked and chilled prawns directly into the ice bowl for serving, unlike the Bougainvillea ice bowl, where I set a glass bowl within the ice bowl. You can find instructions and tips on how to make the ice bowl in a earlier post. Ice Bowl-1307 We love the flavor of fresh dill with shellfish but feel free to choose other fresh herbs like,  mint, basil or oregano, or a combination of herbs when making the vinaigrette. Toss the prawns with a little dressing (just enough to flavor them), before placing them into the ice bowl. Serve the rest of the dressing on the side. Hope you give this ice bowl a try, it even looks so pretty as it melts. I would also like to take this opportunity and wish you all a very Merry Christmas and a Happy New Year. See you in 2015. Best wishes Moya xx

Fresh Prawns with Dill Viniaigrette in Ice Bowl

Fresh Prawns with Dill Vinaigrette

(Serves 6)

Ingredients: 1kg fresh large prawns 1 lemon, thickly sliced 1/4 teaspoon sea salt For the dressing 3 tablespoons of freshly squeezed lemon juice 2 cloves of garlic, crushed 9 tablespoons of extra-virgin olive oil or olive oil 3 tablespoons chopped fresh dill sea salt, to taste How to make: Shell and de-vein the prawns, leaving the tail attached. Rinse under cold water. Bring a large pot of water to a boil and add the salt. Add the prawns and lemon slices and cook until the flesh is white or opaque throughout. Immediately drain the prawns and run under cold water to stop the cooking process, discard the lemon slices. Once cooled store in the refrigerator until needed. To make the dressing, place the lemon juice, garlic and extra virgin olive oil into a bowl and whisk together. Add the herbs and some sea salt and whisk again. Taste and adjust seasoning if necessary. Use at once. Toss the prawns with a little of the dressing and place them into the ice bowl just before serving. Pour the remainder of the dressing into a small dish and serve on the side.

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5 Comments

  1. Moya says:

    Thank you Nicole, appreciate the lovely award and great to know I have inspired and motivated you in some way. Look forward to joining you in 2015. Best wishes and a very Happy New Year.

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