Bay
Crossings Cuisine
Quinn’s
Boogaloo Jumping Prawns
Unique
robust flavor combination of prawns and gourmet sausage.
San Francisco Bay Area is legendary for thousands of fine restaurants
and fresh innovative cuisine. Ferry Riders have the unique advantage of
time, to or from destinations like the office, to consider what or where
might be a good plan for an important part of the day – dinner. When
in the mood for something to wake up your mouth consider making "Quinn’s
Boogaloo Jumping Prawns". A dish invented by Pat Duffy,
Executive Chef for Quinn’s, of mildly spicy succulent prawns combined
with gourmet sausage. Colorful, quick and easy this unique dish created
at Quinn’s Lighthouse Restaurant on the Oakland waterfront is one you
can make at home.
Quinn’s Boogaloo Jumping
Prawns (for two)
Preparation time 10 min.
Cook time 10 min.
Combine
12 Medium large prawns, peeled
and deveined (about 3/4 lb)
4 oz Andouille or the Smoked
Sausage like Hillshire Farms halved then sliced diagonally 1/8 in. thick
Sauté
2-3 Cloves of finely chopped
garlic
1 T Shallots, finely chopped
1/2 c Flour to coat prawns
2 T Olive Oil for sautéing
2 T Butter for sauce
2 oz White Wine to deglaze
Seasonings
1-2 t Cajun Seasoning to taste
Dash Tabasco Sauce
Dash Worcestershire Sauce
2 T Corn Salsa or Pico de Gallo
(available at most stores) for garnish
1. Prepare all ingredients and
set up for easy use.
2. Heat the olive oil in a large
sauté
pan over med-high heat. Lightly
season prawns with Cajun seasoning and dust with flour.
3. Add to pan and sauté’ for
1 min. Add Sausage and continue to sauté for second minute.
4. Add garlic, shallot
continuing to sauté till heated
through. Deglaze the pan with white wine, add butter, Tobasco and
Worcestershire and continue cooking while shaking the pan until butter
is incorporated and sauce consistency.
Serve immediately. Recommend
side dishes of broccoli florets and sliced carrots to one side with rice
on the other. Garnish with corn salsa or Pico de Gallo to bring the
colors together and accent the wonderful flavors.
Chef Pat Duffy has been cooking
since he could reach the stovetop. Momma Duffy was a professor of home
economics at Nevada University near Reno. The family home was a working
ranch of "a few thousand acres" of cattle and crops. Rustic
flavors of the west shine through Pats many creations at Quinn’s
Lighthouse. Try this well tested popular recipe at home – a gift from
Chef Pat.
