Poached Tiger Prawns with White Corn Salsa and Mango Coulis
16-20 prawns, peeled and deveined
White Corn Salsa:
Bring court bouillon ingredients to a rolling boil. Reduce heat and simmer for 40-45 minutes. Poach shrimp in court bouillon until just done, approximately 1-2 minutes. Remove, chill, and set aside.
To serve, place a large spoonful of corn salsa in the center of the plate. Drizzle the mango coulis around the salsa. Place shrimp on top.
Pair with Ferrari-Carano Fumé Blanc.