Chervil’s aromatic sweetness perfectly matches that of cold shellfish. Try it with crab, or, as here, with prawns.
Chervil’s aromatic sweetness perfectly matches that of cold shellfish. Try it with crab, or, as here, with prawns. Tarragon is an acceptable substitute.
• 1 1/2 pounds large uncooked prawns, shell on, or 1 1/4 pounds shelled uncooked prawns
• 2 tablespoons water
• 1 bay leaf
• 1 teaspoon anise liqueur such as Pernod, ouzo, or anisette
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 to 3 teaspoons minced fresh chervil
• 1 to 3 teaspoons minced fresh chives (optional)
• 1/2 cup nonfat sour cream
• 2 tablespoons mayonnaise
1. Rinse, shell if necessary, and devein the prawns. Set on the top rack of a steamer.
2. Place the water, bay leaf, and liqueur in the bottom of the steamer. Add the top section, cover, and bring to a boil over high heat. Steam the prawns for 2 to 4 minutes or until pink and just cooked through.
3. Transfer the prawns to a nonreactive bowl and strain the steaming liquid over them. Add the olive oil, lemon juice, and herbs, and toss gently. Cover and chill for at least 4 hours.
4. Remove the prawns to a serving dish with a slotted spoon. Add the sour cream and mayonnaise to the marinade and mix well. Drizzle the sauce over the prawns or pass it in a bowl.
Click here for the original article, Five Spring Recipes.
Writer and chef Cornelia Carlson tends an herb garden in Tucson, Arizona.
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