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Author Notes: This is a great appetizer for a group. To keep it warm I serve it in the saucepan I make it in and place it on the kitchen island to make it easier to access for my guests. We stand around dipping crusty bread into the tangy spicy sauce and eating the succulent prawns, it is just so good! —Katheryn's Kitchen
- 1 pound peeled and deveined prawns
- 3 teaspoons smoked paprika
- 1/4 teaspoon hot pepper flakes
- 4 garlic cloves coarsely chopped
- 4 tablespoons olive oil
- 1/4 cup dry sherry
- 2 tablespoons freshly squeezed lemon juice
- 3/4 cup low sodium chicken broth
- 1/4 cup chopped parsley
- 1 baguette thinly sliced
- 1 pinch salt and pepper
- In a saucepan over medium heat, cook the garlic with the spices in 2 tablespoons of oil. Add the sherry and let it reduce slightly. Next add the broth and lemon juice. Season with salt and pepper. Bring to a boil remove from the heat.
- Preheat oven to 475 degree F. Toss prawns in the other 2 tablespoons of olive oil and place on foil lined baking sheet, roast for about 5 minutes, until pink and cooked. Then transfer into sauce. Add the parsley and adjust the seasoning. Transfer to a serving bowl or serve right out of the hot pan. Serve with bread for dipping.
- Another way to do it: Saute the garlic and spices in the oil, then add the raw prawns to the pan at the same time you add the chicken broth and lemon juice. Cook prawns on high heat in sauce for 2-3 minutes, or until cooked through. Remove from the heat. Add the parsley and adjust the seasoning. Serve the same as above.
- This recipe was entered in the contest for Your Best Hors d'Oeuvre