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Courtesy Canlis Restaurant

Peter Canlis Prawns adds vermouth and freshly squeezed lime juice to create a delicious twist for this mouth watering appetizer. It is featured at Canlis restaurant in Seattle and is another favorite of mine, along with the  Canlis salad.

SERVES: 3 – 4


5-15 Black Tiger Prawns, 16/20’s, shells removed and reserved

2 tablespoons olive oil

1/2 teaspoon garlic, minced

1/2 teaspoon red chili flakes

1 1/2 teaspoons lime juice, fresly squeezed

1/4 cup vermouth, Lejon Extra Dry

1/4 cup Shrimp Butter (recipe follows)

Sea salt and pepper to taste

Baby greens for garnish


Heat a stainless steel pan with the olive oil on high heat.

Just before smoking point, add cleaned prawns and sear, adding salt and pepper.

When half cooked, pour off excess oil and add garlic.

Remove the pan from the heat and de-glaze with vermouth and lime juice.

Add the chilies. Return pan back to the heat and reduce liquid by half.

Add Shrimp Butter and adjust seasoning.

Remove prawns and arrange on the plate around baby greens.

Finish the sauce, coating the tops of the prawns.


Roast the shrimp shells in convection oven at 500 degrees for 2 minutes or until pink.

Add shells to blender with an equal amount of boiling hot butter and let blend for a few minutes until the shells are completely broken down.

Strain through a fine mesh strainer and chill in an ice bath, whisking the butter to bring it back together.



Take a moment to check out the Canlis website and enjoy the award winning food and wine at the restaurant the next time you are in the Pacific Northwest. Canlis first opened its doors in 1950 and the restaurant is now operated by the third generation of talented Canlis family members. You’re guaranteed a great evening!

– The Gourmet Review


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