Canlis Restaurant - Recipes: Peter Canlis Prawns

Canlis has created hundreds of recipes since its inception in 1950.

Of all the requests we receive, none is more cherished than the Canlis Salad. Taught to him by his Lebanese mother, the Canlis salad was perfected by Peter Canlis and introduced to the world on opening night, December 11, 1950. Served in homes and restaurants around the world, the recipe, as it appears below, has never been altered from its original form.

For hints on how to make the salad taste just like it does in the restaurant, email a member of the family at mark@canlis.com.

(serves 3-4)

5-15 Black Tiger Prawns, 16/20s, 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, fresh squeezed
1/4 cup vermouth, Lejon Extra Dry
1/4 cup Shrimp Butter (recipe follows)
sea salt & pepper to taste
baby greens for garnish

Directions

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 with sauce coating the tops of the prawns. Shrimp Butter: Roast the shrimp shells in convection oven at 500° 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.

Canlis Salad recipe