Appetizers/Small Bites, Quick Recipes, Sandwiches, Seafood

Prawns on Toast with Chicken Fat

December 5, 2012

Last weekend I enjoyed a unique 12-course meal paired with wines at WD-50 in New York City. The restaurant is known for using techniques and elements from several cuisines, as well as their molecular innovations. Like any foodie a part of the enjoyment from eating is learning from the experience; imagining how the chefs conceptualized each dish, deciphering the combinations of flavours and becoming inspired by the plating. My experience was no different and I have decided that for the next few weeks I will use my 12-course meal as the muse for my posts. For our second course we had Sweet Shrimp, ‘Pine Needles’, Chestnut, Cranberry, from this I made a ‘Sophisticated Prawns on Toast’ using some of the same ingredients.



Prawns on toast

Prawns on toast

Prawns on toast

Prawns on toast

Live, Love Eat!

April x

Prawns on Toast with Chicken Fat
Serves 2
Total Time
20 min
Total Time
20 min
  1. ½ lb raw shrimp, peeled and deveined
  2. ¼ cup chicken fat
  3. small ciabatta loaf
  4. 3 garlic cloves, crushed
  5. 1 cup fresh cranberries
  6. 5 tablespoons unsalted butter
  7. 1 lime
  8. 1 teaspoon salt
  9. ½ teaspoon black pepper
  10. 1 tablespoon white wine
  11. ½ cup sugar
  12. 1 teaspoon vanilla essence
  1. To make cranberry sauce, in a frying pan heat 1 tbsp of butter over medium heat, add cranberries, which will begin to burst. After 3 minutes add sugar, zest of half a lime, vanilla and wine. When liquid is bubbling turn heat down to low until ready to serve.
  2. In a medium-sized skillet heat the remaining butter (4 tbsps) over medium heat along with the juice of one lime, salt and pepper. After about a minute the butter should have melted, stir in the shrimp, reduce the heat to med-low and cover for 4-5 minutes until shrimp have turned slightly pink in colour.
  3. Just before the shrimp has finished cooking in a frying pan heat the chicken fat over medium heat. Allow garlic cloves to cook in fat for a minute before frying slices of ciabatta.
  4. To plate, top toasted bread with butter braised shrimp and cranberry sauce.
  1. I got my chicken fat from frying 4 chicken thighs (with garlic under the skin) in a pan and saving the oils that were left behind.
The Yummy Truth

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  • Reply Steve December 5, 2012 at 12:49 pm


  • Reply theyummytruth December 5, 2012 at 1:21 pm

    Reblogged this on The Yummy Truth.

  • Reply Irene December 5, 2012 at 8:01 pm

    beautiful nick-nack!

  • Reply Michael Godel December 9, 2012 at 7:43 pm

    Love the chicken-fat addition. I made “Congee” tonight with it, chicken stock, shrimp and crumbled rice-paper. Served with garlic crostini.

    • Reply theyummytruth December 9, 2012 at 8:51 pm

      Thank you for your comment Michael. Your dinner sounds absolutely delish!

    Please let me know what you think!

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