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Roasted prawns with morel butter
Ingredients
8 ounces fresh morel mushrooms or 2 ounces dried morel mushrooms*
8 tablespoons butter, room temperature, divided
3/4 cup chopped shallots, divided
1 garlic clove, minced
1 1/2 teaspoons chopped fresh thyme
Six 4 1/2 to 5 ounce raw in the shell giant prawns or 24 16-20 shrimp

Ingredients
Finely chop enough fresh morels or reconstituted morels to measure 1/2 cup (packed);
reserve remaining morels. Melt 1 tablespoon butter in medium nonstick skillet over
medium heat. Add 1/4 cup shallots and garlic; sauté 1 minute. Add chopped morels
and thyme; sauté 2 minutes. If using dried morels, add reserved soaking liquid to
skillet, leaving any sediment behind. Increase heat; boil until almost all liquid
evaporates, about 8 minutes. Transfer morel mixture to small bowl; cool. Mix
remaining 7 tablespoons butter into morel mixture. Season lightly with salt and
pepper. (Morel butter can be prepared 1 day ahead. Cover and chill)

Using scissors, cut along back shell of each prawn all the way up to tail, exposing
vein; pull out vein. Turn prawns over. Using small sharp knife and starting just below
tail end, butterfly each prawn by cutting 1/4-inch-deep slit to opposite end. Place
prawns, shell side down, on rimmed baking sheet. (Can be made 6 hours ahead.
Cover; chill)

Heat oven to 500°F. Melt 2 tablespoons morel butter in heavy large skillet over
medium-high heat. Add remaining 1/2 cup shallots; sauté until golden, about 3
minutes. Add remaining whole fresh morels or reconstituted morels and sauté until
tender, about 4 minutes

Meanwhile, spread 1 teaspoon morel butter over each giant prawn (or 1/4 teaspoon
over each of 24 large shrimp). Roast just until prawns are opaque in center, about 7
minutes for giant prawns or 4 minutes for large prawns. Top prawns with remaining
morel butter, dividing equally. Return to oven just long enough to melt butter
slightly, about 10 seconds

Transfer prawns to plates

Serve Roasted prawns with morel butter immediately with sauteed morels alongside

*If using dried morels: Bring 3 cups water to boil in medium saucepan. Add dried
morels. Remove from heat. Cover; let steep 1 hour. Using slotted spoon, transfer
morels to bowl. Reserve soaking liquid