See Also: Appetizers · Fish and Seafood
Prawns with Apricot Finish
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a perfect side dish to serve with pasta and rice dishes. You can make your own apricot chutney, but I also love using B and R Farms Apricot Chutney from Hollister, Ca..
1 pound fresh best quality prawns
2 tablespoons extra virgin olive oil
1 small shallot, finely chopped
2 cloves garlic, slivered
pinch of tarragon
1/4 teaspoon sea salt
freshly ground pepper
1/2 cup apricot wine, or other sweet dessert wine
snipped fresh parsley
apricot chutney, or other relishes as desired
Peel and devein the prawns. In a heavy bottomed saute pan, heat the oil and gently cook the shallot and garlic until soft but not browned. Add the tarragon, salt, peppercorns and prawns. Cook and stir until the prawns turn pink, just a few minutes. Do not over cook! Remove to serving platter. Bring the juices in the pan to a boil, add the wine and cook and stir several minutes to reduce the sauce. Stir in the parsley and several tablespoons of the apricot chutney. Pour over the prawns and arrange on a beautiful platter, adding more chutney as desired.
Recipe created 2005-05-12.
