GOLDEN VALLEY, Minn. - Twin Cities Originals is celebrating it's 7th annual Taste of the Twin Cities Originals food and wine event this month.
The event will benefit the community and stimulate the economy by giving a portion of all proceeds to the sustainable seafood program from the Minnesota Zoo, Fish Smart.
The remaining dollars raised from the event will go to the Twin Cities Originals in an effort to preserve the Twin Cities dining scene and boost the local economy.
Executive Chef of Spill the Wine, Craig Johnson, and Josh Nelson, Sustainable Seafood/Fish Smart Coordinator, joined KARE 11 Sunrise to talk about some of the recipies that will be featured at the event.
Blue Prawns with Piparras & Moroccan Spice
4 each Blue Prawns (16/20 size), peeled and deveined
8 each Piparra Peppers
1 tsp. Moroccan Spice (recipe below)
1 Tbsp. Extra Virgin Olive Oil
2 oz. Prawn Stock (recipe below)
2 Tbsp. Smoked Paprika
1 Tbsp. Cumin Seed, toasted and ground
1 Tbsp. Ground Ginger
1 Tbsp. Sea Salt
2 Tbsp. Black Pepper
1 1/2 tsp. Cinnamon
1 1/2 tsp. Coriander Seed, toasted and ground
1 1/2 tsp. Cayenne
1 1/2 tsp. Ground Allspice
3/4 tsp. Ground Cloves
Mix all spices together well.
4 each Prawn Shells
1/2 Tbsp. Olive Oil
1 Tbsp. Brandy
2 cups Cold Water
1/4 cup Yellow Onion, medium dice
1/4 cup Carrot, medium dice
1 clove Garlic, smashed
2 sprigs Thyme
Sauté shells with olive oil in a sauce pot until shells are caramelized. Deglaze with brandy, add remaining ingredients and bring to a simmer and let cook 30 minutes. Strain through a fine mesh strainer and chill immediately. Set aside for later use.
Season prawns with spice mix. Heat a sauté pan on high until almost smoking, then add extra virgin oil and place prawns in pan away from flame (if using a gas burner). Cook for approximately 30 seconds, then flip prawns over to cook other side for another 30 seconds. Add piparras and deglaze with prawn stock. Cook until sauce is reduced. Transfer to a plate and serve.
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