Weeknight-friendly Prawn Chowder with the brown sugar and bourbon we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the brown sugar and bourbon elements, and pat the prawn dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the prawn. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the brown sugar and the rest of the brown sugar and bourbon flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
American Comfort
Members
A skillet take on Aubergine Crumble, built on buttermilk and herb and finished the way we like...
American Comfort This American Comfort Gratin leans on buttermilk and herb to do the heavy lifting. We glaze the...
American Comfort The kind of American Comfort plate you make on repeat. smoked paprika, a proper stir-fry, and a...
American Comfort Weeknight-friendly Pork Chowder with the buttermilk and herb we come back to again and again....