Anthology Chef Todd Allison shares his recipe for Harrissa Marinated Caledonia Prawn Skewers

Tuesday, August 17, 2010 8:05
Posted in category From the Kitchen, Recipes
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Anthology’s new Executive Chef, Todd Allison, plans to shake things up not just in the kitchen but in the bar as well. At his former restaurant, Checkers Hilton, he experimented with truffle-infused rum and simple syrups mixed with peppers. Chef Allison is brings that same enthusiasm to cocktails so diners’ taste buds are thrilled and enamored with not only his innovative dishes but with the perfect cocktail compliment.

He shares a little “taste” of his culinary genius with the recipe for one of his signature dishes.

Harrissa marinated Caledonia prawn skewers

Served in a saffron and smoked tomato broth, this delicious recipe serves five and is sure to be a crowd pleaser.


Smoked tomato broth

5 smoked roma tomatoes
5 roughly chopped roma tomatoes
5 cloves of garlic chopped
1 Spanish onion chopped
2 ribs of celery chopped
1 fennel bulb chopped
2 stalks leeks chopped
1 large pinch saffron
2 cups white wine
1 quart chicken stock
1 sprig fresh thyme
2 bay leaves
1 handful fresh basil
Make it

In a large sauce pot sauté garlic, onion, celery, fennel, leeks for roughly five minutes, then deglaze with wine and add saffron.

Add tomatoes and chicken stock, bring to a simmer, add fresh herbs and cook for 40 minutes.

Puree and strain through a fine sieve.

Combine 1 cup of olive oil and 1/2 cup of harissa paste. Mix well.

Marinate 4 pounds of prawns in the harissa marinade for 30 minutes.

Place 4-5 prawns on a skewer with assorted vegetables (chipiollini onions, bell peppers, fennel).

Preheat your grill, once the grill is hot, grill your skewers on both sides for around 4 to 5 minutes. Heat the tomato broth.

To serve

In a large bowl or deep plate, place your skewers and pour the tomato broth over skewers (2 cups per serving)


To learn more about Chef Allison’s biography and resume click HERE.