Red Crown's pan-seared prawns - Los Angeles News | FOX 11 LA KTTV

Red Crown's pan-seared prawns

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Get this recipe courtesy of the Red Crown in Grosse Pointe Park.


Salt to taste
For dressing:
2 tsp Aleppo pepper
1tbsp Dijon mustard
2 tbsp Molasses
3 to 4 tbsp rendered bacon drippings
1/2 cup champagne vinegar
2/3 cup Olive oil

12 u8 prawns
1/4 pound of whole bacon cut into a medium dice
1cup Marcona almonds
4 heads of frisee
1 baguette cut thin on a bias

For dressing combine first five ingredients and then while whisking slowly drizzle in the olive oil until it emulsifies.

For the prawns:
Season prawns with salt and aleppo pepper. Heat pan over medium high heat w a small amount of olive oil place prawns into pan and sear each side till cooked through

For salad:
Render chopped bacon reserve some of the pan drippings for the dressing.
Cut then clean frisee
Combine bacon pieces, almonds,  and frisee in a bowl and toss with dressing

For garnish:
Cut baguette 1/4 of an inch thick
Preheat oven to 375
Place slices on baking sheet drizzle olive oil over slices
Bake for 8 to 10 mins checking often to make sure they don't burn season with salt and allow to cool

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