Prepare the Prawns (Reserve Shells for Jus)
Peel and devein the prawns: Remove shells and heads, reserving them for the 'nduja jus. Devein by making a shallow cut along the back and removing the dark vein. Pat prawns completely dry with paper towels—essential for achieving Jesse's signature sear.

Season with authority: In a small bowl, combine hot paprika, smoked paprika, garlic powder, salt, and black pepper. Season prawns generously on both sides. As Jessica told Joe Bastianich when asked if they seasoned the shrimp: 'Absolutely. With authority.'

Set aside: Let seasoned prawns rest at room temperature while preparing other components.

Make the 'Nduja Jus
Toast the shells: In a medium saucepan over medium-high heat, add 1 tablespoon oil. Add reserved prawn shells and cook, stirring occasionally, until they turn pink and develop color, about 3-4 minutes.

Build aromatics: Add mirepoix and garlic. Cook until vegetables begin to soften, about 3 minutes. Add tomato paste and stir for 1 minute until it darkens slightly.

Deglaze and simmer: Add white wine and scrape up browned bits. Add chicken stock, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer 20-25 minutes until reduced by about half.

Strain and finish: Strain stock through fine-mesh strainer, pressing on solids. Discard solids. Return liquid to pan over low heat. Whisk in 'nduja until fully melted and incorporated—it will turn the jus a beautiful coral color. Swirl in cold butter cubes one at a time for richness and sheen. Season with salt if needed. Keep warm.

Make the Carrot-Ginger Purée
Sweat the aromatics: In a medium saucepan, melt butter over medium-low heat. Add ginger and cook gently for 1 minute until fragrant—do not brown.

Cook the carrots and apple: Add sliced carrots, diced apple, and chicken stock. Season with salt and white pepper. Bring to a simmer, cover, and cook until carrots are completely tender, about 18-22 minutes.

Blend until silky: Transfer carrots, apple, and cooking liquid to a high-powered blender. Add maple syrup. Blend on high until completely smooth, 1-2 minutes. For silkiest result, pass through fine-mesh strainer.

Adjust consistency and seasoning: Purée should be thick enough to hold its shape when swooped but smooth enough to spread. If too thick, add a splash of warm stock. Taste and adjust salt and maple syrup—purée should be sweet but balanced. Keep warm.

Braise the Mustard Greens
Sauté the garlic: Heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes. Cook 30 seconds until fragrant but not browned.

Wilt the greens: Add mustard greens in batches if necessary, letting each batch wilt slightly before adding more. Season with salt and pepper.

Braise briefly: Add white wine and chicken stock. Cover and cook 4-5 minutes until greens are tender but still vibrant green. As Jessica noted, the wine and lemon provide acidity 'to cut through that bitterness.'

Finish with brightness: Remove from heat. Stir in lemon juice and zest. Taste and adjust seasoning. Keep warm.

Sear the Prawns
Get the pan screaming hot: Heat a large skillet over high heat until nearly smoking. Add oil and swirl to coat.

Sear without moving: Add prawns in a single layer—do not overcrowd. Cook undisturbed for 2 minutes until bottom is deeply golden and caramelized. Jesse's technique: 'I cooked them for about two minutes on each side.'

Flip and finish: Flip prawns and add butter to pan. Cook another 2 minutes, basting with foaming butter, until prawns are just cooked through—opaque but still juicy. Remove from heat immediately.

Plate the Dish
Create the foundation: Using back of spoon, swoop a generous portion of carrot-ginger purée across center of each warm plate.

Add the greens: Arrange braised mustard greens in a neat pile slightly off-center on the purée.

Position the prawns: Arrange 4-5 prawns per plate, slightly overlapping, next to the greens.

Sauce with intention: Drizzle 'nduja jus around and over prawns, allowing some to pool on plate.