Prawns With Winter Cabbage Salad

The Biltmore Estate produces its own freshwater prawns, fruits, herbs, and vegetables.


6 servings

Recipe from

Southern Living


1 gallon water
2 tablespoons chopped fresh ginger
3 garlic cloves, halved
1 tablespoon caraway seeds
1 1/2 tablespoons salt
1 tablespoon dried crushed red pepper
2 bay leaves
1 tablespoon black peppercorns
1 1/2 teaspoons whole allspice
18 large prawns with heads(about 2 pounds)*
Garnishes: blanched whole green beans, prawn heads


Bring first 9 ingredients to a boil in a large Dutch oven; reduce heat, and simmer 15 minutes. Add prawns, and cook 8 to 10 minutes or just until prawns turn pink. Drain, reserving stock. Cool prawns over ice. Cool stock. Return prawns to stock; cover and chill 2 hours.

Peel prawns, leaving tails on and reserving 6 heads. Toss Winter Cabbage Salad with Apple Cider Vinaigrette; chill 1 hour. Mound salad evenly on plates. Arrange prawns around salad. Serve with remaining vinaigrette. Garnish, if desired.

*18 jumbo shrimp may be substituted for prawns.


Executive Chef Stephens W. Adams, and Team,

Biltmore, Estate,

Southern Living

November 1998
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