Santa Barbara spot prawns with tomato confit, garlic, and chile from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 181) by Suzanne Goin and Teri Gelber

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Gulf of Mexico shrimp for spot prawns.

  • fprincess on June 04, 2013

    I am still daydreaming about this dish a few weeks later. I was super excited to buy a few pounds of local spot prawns recently because they are really special. It's hard to describe but they have a better texture and flavor than any other prawns I have had. The tomato confit is fabulous and can be prepared in advance. The way she recommends to cook the prawns ensure that all of their juices will incorporate into the sauce. It's a beautiful and flavorful dish which is very easy to make. Photos here: http://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/?p=1921036

  • Breadcrumbs on February 26, 2012

    p. 181 Excited to find some spot prawns at the fish market, I couldn’t wait to try this recipe. Unfortunately I didn’t have time to make the Tomato Confit so we just had this with the tomato sauce (which was plentiful by the way). The recipe calls for 1.5 c of chopped shallots which seemed excessive so I used 1/2 cup which was sufficient to add a sweetness to the sauce and add a nice contrast in textures. We did serve this w crusty bread as suggested. I normally like my seafood simply prepared but this recipe didn’t overwhelm the prawns at all, it simply enhanced their naturally sweet flavour. Glad I tried the recipe, not sure I’d make it again since I do think the prawns shine in simpler preparations.

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