I’ve been enjoying our coverage of the Flavors of Florida (FoF) celebration so much that I am craving all of those wonderful ingredients that keep popping up throughout the announcements. A general theme seems to be citrus, so it seemed like the perfect time to share a little recipe with you that comes from the Disneyland Resort in Paris, courtesy of executive chef Christophe Coutanson and D23. This one might not be an official FoF recipe, but I’ll be trying it out this weekend with my family to enjoy a taste of Florida summer.
Disneyland Resort Paris’ Prawns with Mixed Vegetables in Citrus Dressing
Ingredients
- 1⁄4 pound sugar snap peas, tough stems removed
- 3⁄4 pound carrots (about 4 to 5 medium carrots)
- 1⁄2 pound zucchini
- 1⁄2 large sweet red pepper
- 1⁄2 large sweet yellow pepper
- 2 oranges
- 1 grapefruit
- 1 lemon, juiced
- 1 tablespoon sherry vinegar
- 1⁄2 teaspoon coarse salt, divided
- 3 tablespoons sesame oil
- 12 prawns or jumbo shrimp
- 2 tablespoons peanut oil
- 1 tablespoon chopped cilantro
- 1 tablespoon toasted sesame seeds
- Salt and pepper
Preparation
- Thinly slice sugar snap peas lengthwise.
- Slice carrots, zucchini, and peppers lengthwise using the julienne blade on a mandolin. Alternatively, very thinly slice all of the vegetables into long pieces the width of a matchstick.
- Fill a large bowl with ice and cold water; set aside.
- Bring a large stockpot of salted water to a boil.
- Carefully place sliced vegetables into boiling water; boil for 11⁄2 minutes. Remove, and immediately transfer to prepared ice-water bath.
- Drain vegetables thoroughly in a sieve. Pat with paper towels to dry. Place in a large bowl; set aside.
- Cut peel, including the white pith, from oranges and grapefruit. Working over a small saucepan, carefully cut segments free from membranes.
- Cut segments into 1⁄2-inch pieces and place in a small bowl; set aside. Squeeze remaining juice from membranes into the saucepan.
- Place saucepan over high heat. Boil until juice is reduced and mixture is syrupy, about 5 minutes. Transfer to a small bowl; set aside to cool.
- When cool, whisk in lemon juice, sherry vinegar, and 1⁄4 teaspoon salt.
- Add sesame oil in a slow, steady stream, whisking to combine.
- Add dressing to vegetables in bowl, tossing to combine.
- Refrigerate for at least 1 hour, and up to 4 hours.
- Sprinkle prawns with remaining 1⁄4 teaspoon salt.
- Heat peanut oil in a large sauté pan over medium-high heat.
- Sear prawns 2 minutes per side, or until firm and pink.
To Serve
Stir cilantro into vegetables. Evenly divide vegetables among 4 serving plates. Top with reserved citrus segments and 3 prawns each; sprinkle with sesame seeds. Serve immediately. Serves 4 as a first course.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.
