Sauteed Prawns With Roasted Red Pepper Sauce

By Tom and Anita Morgan
January 1, 2014
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Author Notes: A few days ago, we had a big lunch a bit later than the noon hour. So when the cocktail hour was over, we decided to have a light dinner of sauteed prawns with our Roasted Red Pepper Sauce. It was very tasty; the garlic, red pepper flakes and butter in which we sauteed the prawns added to the incredible flavor of the red pepper sauce creating a taste that was quite simply out of this world. We decided there and then that this appetizer had to be shared; so here it is. Appetizers for two to three people would be as follows:Tom and Anita Morgan

Serves: 2

For the Garlic Shrimp

  • 6-9 large fresh or frozen prawns, thawed, shelled and de-veined if you prefer
  • 1-2 pinches red pepper flakes
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 3 cloves of garlic, sliced thin

For the Roasted Red Pepper Sauce

  • 3/8 cup mayonnaise
  • 4 ounces fire roasted red peppers, drained
  • 1/2 teaspoon white sugar
  • 3/8 teaspoon fine salt
  • 1/2 teaspoon hot pepper sauce
  • 1+ tablespoons fresh lemon juice
  • 1/2 cup fresh basil leaves
  • 1-2 pinches parsley or basil for garnish, chopped
  1. Place butter,oil and red pepper flakes in a 10" light weight saute pan and heat over medium heat until fairly hot. Put in prawns and garlic slices and don't disturb for about 1 minute at which time the prawns should be cooked about half way through.
  2. Stir the garlic and red pepper flakes around and turn the prawns over. Cook for about 1 more minute or until prawns are totally opaque.
  3. Remove prawns from heat and let them cool before serving.
  4. For the sauce/aioli place all the ingredients in a blender and blend until fairly smooth. Remove from blender and mix in the chopped parsley or basil garnish.
  5. As an appetizer, serve the sauce in a small bowl alongside the prawns as you would normally. As a light meal, serve the sauce in a bowl alongside the prawns with celery sticks and green onions to be dipped also.

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