Santa Barbara Prawns with Brown Butter Panko & Pickled Jalapenos
¼ cup of rice vinegar (or white vinegar)
2 tablespoons of soy sauce
2 tablespoons of filtered water
2 tablespoons of granulated sugar
2 jalapenos, thinly sliced
6 large whole prawns, split in half lengthwise
2 tablespoons of unsalted butter, melted
Ground black pepper
¼ cup (1/2 stick) of unsalted butter
3 cloves of garlic, very finely minced or grated
¼ cup of panko breadcrumbs
Preheat oven to high broil.
In a small bowl, whisk together the rice vinegar, soy sauce, water, and sugar until sugar has dissolved. Add the sliced jalapenos and let sit for 45-60 minutes.
Lay shrimp cut side up on a baking sheet and brush with the melted butter. Season with a few pinches of salt and ground black pepper. Set aside.
In a nonstick pan, cook the butter on medium heat until melted and begins to brown, about 4-5 minutes (watch carefully). Add the garlic and cook for about 30 seconds until fragrant. Add the panko breadcrumbs and cook for 5-7 minutes, until golden brown, stirring occasionally.
Broil the shrimp for 4-5 minutes until the meat turns light pink. Do not overcook. Serve the shrimp with the brown butter panko and pickled jalapenos. Enjoy!