Garlic Prawns with Paprika Sauce

Succulent, garlicky prawns swimming in a velvety cream sauce make a dinner so special, you should go ahead and pour the champagne.

For the marinade:

1/3		cup olive oil
1/4		cup tomato sauce
3		large cloves garlic, minced
2		tablespoons balsamic vinegar
2		tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
1/2		teaspoon salt
1/2		teaspoon cayenne pepper

1-1/4		pounds prawns, peeled and deveined

For the sauce:

1		cup butter (2 sticks), divided
1/3		cup dry white wine
1		tablespoon finely chopped shallots
1/2		cup heavy cream
1/2		cup chopped, seeded tomato
1		teaspoon Hungarian paprika

To make the marinade: In a small bowl combine all marinade ingredients. Place prawns in a resealable plastic bag in a shallow baking dish. Pour marinade over prawns; close bag. Marinate in refrigerator for 30 minutes, turning occasionally to distribute marinade.

Meanwhile, make sauce in last 10 minutes of marinating time: In a saucepan melt 1 tablespoon of the butter. Add wine and shallots; cook rapidly over high heat until liquid has almost evaporated. Add cream, tomato, and paprika; cook over medium heat until mixture is reduced and slightly thickened. Add remaining butter; stir until melted. Remove from heat and cover to keep warm.

Remove prawns from marinade; discard marinade.

Place prawns on cooking grate. Grill 6 to 8 minutes or until prawns turn pink and are opaque in thickest part (cut to test), turning once halfway through grilling time. Serve with warm sauce.

Makes 4 servings.


Home	Contact Us	About Us
The SmokePistol™ The GrillKicker™ Order here Smoked Favorites BBQ recipes BBQ tips True Stories