Chef Big DJumbo prawns cold-smoked over hickory, then flash-seared and bathed in a spicy, velvet-grade 'nduja and citrus butter emulsion.
Arrange the cleaned shrimp on a wire rack. Cold smoke with hickory wood for 20 minutes to infuse the flesh without tightening the protein.
Keep the temperature under 80°F (26°C) to ensure the shrimp stay raw during this phase.
In a small saucier over low heat, melt one tablespoon of butter and add the 'nduja. Use a whisk to break up the sausage until it melts into a vibrant red oil.
Don't let the 'nduja burn; we are looking for a smooth, spicy base.
Increase the heat to medium-high in a heavy carbon steel pan. Add the olive oil and sear the smoked shrimp for about 90 seconds per side until just opaque and slightly charred. Remove shrimp and set aside.
Work in batches if necessary to avoid crowding the pan—we want a sear, not a steam.
Lower the pan heat to medium-low. Add the minced garlic and sauté until fragrant, about 30 seconds. Pour in the lemon juice to deglaze, scraping up any fond.
The acidity from the lemon is crucial to cut through the fat of the 'nduja.
Slowly whisk the remaining cold butter cubes and the 'nduja mixture into the pan one by one to create a thick, glossy emulsion. Season with a pinch of salt if needed.
Constant movement is the secret to a perfect viscosity.
Toss the shrimp back into the sauce to coat. Plate immediately, garnishing with lemon zest and fresh chives.
Serve with a piece of crusty charred sourdough to soak up that liquid gold.
The key here is the emulsion. If your 'nduja butter breaks, you've lost the Michelin star moment. Keep the heat low and whisk like your reputation depends on it. For the smoke, I prefer a clean blue smoke from seasoned hickory—don't over-smother the delicate sweetness of the shrimp. Serving these on a warm slate or white ceramic really lets that vibrant orange oil pop.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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