Alder Planked Prawns with Smoked Tomato Beurre Blanc

• From: National Fisheries Institute

Ingredients

• 2 lbs jumbo (U/15) shrimp (peeled and deveined, tail on)

• 1/4 cup olive oil

• pinch plank spice rub

• Salmon Rub (Makes approximately 1 lb.)3/4 lb brown sugar

• 1 tsp chili powder

• 1 Tbs thyme dry spice

• 10 Tbs salt, kosher

• 1 Tbs pepper, black course

• 1/2 cup paprika

• 1/4 tsp cayenne pepper

• 2 Tbs thyme, herb fresh chopped

• 1/4 tsp pepper, white ground

• Smoked Tomato Beurre Blanc (Makes approximately 1 cup):4 roma tomatoes diced 1/4 inch

• 1/2 red onion diced 1/4 inch

• 1/4 tsp kosher salt

• 1/8 tsp fresh cracked black pepper

• 2 tsp shallots, minced

• 1 Tbs lemon juice

• 3 Tbs white wine

• 1 1/2 tsp heavy cream

• 1/2 lb unsalted butter, cut in 1 inch cubes

• 1/4 tsp kosher salt

Smoked tomato beurre blank surrounds the spicy shrimp with savory flavors.

Directions

• Rub both sides of an alder plank with olive oil. Preheat plank in a 450° F oven for 15 minutes. Remove plank from oven. Brush both sides of the prawns with olive oil and then coat evenly with salmon rub. Place prawns presentation side down on plank. Place planked prawns in the preheated oven and roast for 5 minutes. Remove from oven and turn prawns over. Return to oven and roast approximately 6-7 minutes more or just until the shrimp loses its translucency. Remove to warm serving platter (or serve on plank or individual warm plates) and ladle 1/8 cup of the smoked tomato beurre blanc diagonally over the prawns.
• Salmon RubCombine all ingredients and toss until evenly mixed. Store in a clean container until needed for use.
• Smoked Tomato Beurre BlancTo smoke the tomato mixture, using an outdoor BBQ or smoker. Place in aluminum foil some alder chips that have been soaked in water for 20 minutes and drained. Turn on the BBQ, and heat until smoke begins from the alder. Turn off the BBQ and place the mixed, diced tomatoes, red onion, salt, and pepper on a cookie sheet over top of the alder and cover. Let smoke for 20 minutes and then remove and chill until needed for the beurre blanc.
• Prepare the beurre blanc by combining the shallots, lemon juice, and wine in a small saucepan and reduce over medium heat by 50%. Strain. Return strained liquid to saucepan and add cream. Cook 1 minute. Working on and off the heat, whisk butter in small pieces to form an emulsion. Stir in salt and the pureed vegetables and hold warm in a pre-heated thermos or a double boiler.