Unique robust flavor combination of prawns and gourmet sausage.
Published: August, 2001
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.
