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Taste of the Town: Glasshalfull

Photo by Allison Russell

Prawns Al Ajillo
(for 1 portion)
“This dish is a great example of what you might expect to find at a tapas restaurant in Spain,” says Glasshalfull chef Adam Cobb. “A Spaniard might enjoy this dish along with a glass of white wine, some bread and olives for a mid-afternoon snack or a pre-dinner appetizer.
Photo by Allison Russell

“I would suggest using fresh saltwater prawns if possible. They are going to be sweeter and have a cooked texture more similar to lobster than shrimp.”
Executive chef Adam Cobb came to Carrboro’s Glasshalfull restaurant in 2010 after a year of intensive culinary studies in Spain with such world-famous chefs as Ferran Adria and Santi Santamaria. He is a graduate of the Culinary Institute of America.

Ingredients
4 peeled saltwater prawns, (or very fresh shrimp)
1 Tablespoon good extra virgin olive oil
2 Tablespoons white wine, or to taste
2 Lemon wedges
1 Teaspoon finely chopped fresh herbs,
(tarragon, chervil, parsley, and chives)
Salt and pepper to taste

Method
1. Heat a sauté pan over medium-high heat until the pan is hot but not smoking.
2. Add the olive oil to the pan. Season the prawns with salt and pepper and add them to the pan. Sauté the prawns over medium heat just until they have become pink. At this point, flip the prawns to the other side and continue to cook for 1 minute.
3. Remove the pan from the heat and remove half of the olive oil.
4. Return the prawns to the heat and add the white wine, herbs and the juice from the 2 lemon wedges.
5. While the prawns are still in the pan, reduce the sauce until it thickens slightly. Transfer the prawns to a plate and spoon the sauce on top.