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
Ingredients
- 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
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1 tablespoon
unsalted butter
-
1 tablespoon
extra virgin olive oil
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3
cloves of garlic, sliced thin
- For the Roasted Red Pepper Sauce
-
3/8 cup
mayonnaise
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4 ounces
fire roasted red peppers, drained
-
1/2 teaspoon
white sugar
-
3/8 teaspoon
fine salt
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1/2 teaspoon
hot pepper sauce
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1+ tablespoons
fresh lemon juice
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1/2 cup
fresh basil leaves
-
1-2 pinches
parsley or basil for garnish, chopped
Directions
-
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.
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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.
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Remove prawns from heat and let them cool before serving.
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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.
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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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