Appetizer

Farm-raised sweet water prawns sautéd in sesame oil with badia seasoning topped with Spanish saffron sauce and white truffle oil

Entrée

Lechon-roasted pork (slow-roasted pig marinated overnight with bitter oranges, garlic and mojo sauce) served with Cuban black beans and jasmine rice

Dessert

Traditional Cuban flan with white chocolate shavings

Farm-raised Sweet Water Prawns

2 lbs. sweet water prawns (Imported from India; you can find them at any local Asian supermarket)

Sesame oil

1 can coconut milk

Pinch (or two) Spanish saffron

Badia or adobe seasoning, to taste

Black pepper, to taste

Mixed greens (enough for 4 people)

Drizzle of truffle oil

Remove shells from tail and leave head on for flavor. Butterfly tails for seasoning. Place 4 prawns in a sauté pan with sesame oil and sauté for about 1 minute, then place in a 375-degree oven for about 5 minutes, or when the prawns are nice and pink. In a separate sauté pan, add coconut milk and Spanish saffron. Season with Badia or adobe seasoning and black pepper. Place shrimp over mixed greens. Add saffron sauce over prawns and drizzle with truffle oil. Serves 4.

Azul, 535 Tchoupitoulas, 599-2111

This weeks recipe comes to us from our sister publication St. Charles Avenue Magazine. Pick up your copy around New Orleans Today!