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Guadeloupen Grilled "Crayfish" With Curry Beurre Blanc |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Guadeloupen Grilled "Crayfish" With Curry Beurre Blanc recipe on the web!!GUADELOUPE Advance Preparation: 30 minutes to 1 hour for marinating the shellfish Special Equipment: 4 long metal skewers Guadeloupe is famous throughout the Caribbean for a large, sweet-fleshed shellfish known as oassou (pronounced "wa-sou"). Although commonly translated as crayfish, the oassou is actually a type of prawn. The preferred cooking method is grilling: The shellfish are skewered, heads and all, and roasted over glowing coals. Oassous are not available in the U.S. (at least not yet), but the spot prawns found in Hawaii and the Pacific Northwest have a similar flavor. Jumbo shrimp can be prepared the same way. In Guadeloupe (this is France, after all), the oassou would be accompanied by a beurre blanc (butter sauce) flavored with a French West Indian curry powder called colombo, available in West Indian markets. My version of the sauce offers you the option of using colombo or a standard (though good-quality) curry powder. FOR THE BROCHETTES AND MARINADE: __ shrimp, jumbo, in the shell, or spot prawns _ onion, halved lengthwise and each half cut into 6 to 8 wedges _ red bell pepper, stemmed, seeded, and cut in 1-inch squares _ tbs lime juice, fresh _ tbs olive oil, extra-virgin _ clove garlic, minced Salt and freshly ground black pepper, to taste FOR THE BEURRE BLANC: _ c white wine, dry ___ c white wine vinegar ___ c shallots, minced _ 1/2 tsp colombo powder, homemade (see recipe under "Rub It In") or store-bought, or good quality regular curry powder, or more to taste ___ c cream, heavy _ tbs butter, unsalted, (1 stick), cold, cut into 1/2-inch pieces Salt and freshly ground black pepper, to taste 1. Rinse the prawns under cold running water, then drain and blot dry with paper towels. Thread the prawns lengthwise onto the skewers, dividing evenly and threading a chunk of onion and a piece of pepper between each. Place the brochettes on a platter and set aside while you prepare the marinade. 2. Combine the lime juice, oil, garlic, and salt and pepper in a small bowl and whisk to mix. Brush some of the mixture over the brochettes and reserve the remainder for brushing on later. Cover the brochettes loosely with plastic wrap and let marinate, in the refrigerator, 30 minutes to 1 hour. 3. Preheat the grill to high. 4. While the brochettes marinate, prepare the beurre blanc. Combine the wine, vinegar, shallots, and colombo powder in a small, heavy saucepan over medium-high heat, stirring to mix in the colombo powder. Boil this mixture, uncovered, until only 1/4 cup liquid remains, 6 to 8 minutes. Add the cream and boil, uncovered, until only 1/4 cup liquid remains, another 2 to 4 minutes. Reduce the heat to medium. Add the butter, one piece at a time, whisking continuously to obtain an emulsified sauce. Wait until each piece is thoroughly incorporated before adding the next. Once all the butter is incorporated, remove the pan from the heat; do not allow the sauce to boil or it may curdle. Taste for seasoning, adding salt, pepper, or curry powder as necessary; the sauce should be highly seasoned. Set the sauce aside until serving time, keeping it warm on a shelf over the stove or in a pan of hot (not boiling) water. Do not place it over direct heat or it may curdle. 5. When ready to cook, oil the grill grate. Arrange the brochettes on the hot grate and grill, turning with tongs, until the shells on the prawns turn bright red and the meat is opaque, 4 to 6 minutes per side. Brush the brochettes with the reserved marinade once or twice during grilling. 6. Using a fork, slide the prawns and vegetables off the skewers onto serving plates and serve immediately, accompanied by the beurre blanc. Serves 4 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. 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