Prep 10 mins
Cook 5 mins
A light and luscious meal of Old Bay poached prawns/shrimp, just perfect for an elegant “ladies who lunch” party or a balmy summer evening on the terrace……I used king prawns for this recipe and I also used a high quality ready-made mayonnaise for the dip, for ease and speed, although I do have a great recipe for home made mayonnaise on the site here: Michelle's French Mayonnaise in a Flash!
- 1 kg king prawns or 1 kg shrimp, raw and unpeeled
- 2 glass dry white wine, I used Chardonnay
- 1 small shallots or 1 small onion, peeled and diced finely
- 2-4 garlic cloves, peeled and diced finely
- 14.79 ml Old Bay Seasoning
- 1 lemon, cut in half
- 88.74 ml high quality ready-made mayonnaise or 88.74 ml home-made mayonnaise
- 0.75 ml Tabasco sauce or 0.75 ml any other hot chili sauce
- 1 lemon, juice of
- 14.79 ml tomato sauce
- 14.79 ml tomato puree
- 4.92 ml garlic granules or 2 fresh garlic cloves, peeled and minced
- salt and pepper, to taste
- Put the prawns/shrimp into a large pan and add the wine, lemon halves, onion or shallot and garlic. Add the water to just cover the prawns/shrimp, and then add the Old Bay seasoning. Stir well.
- Cook over a high heat for about 5 minutes, or until the prawns are pink and cooked. Strain the prawns/shrimp (keeping the cooking liquor for a soup or fish sauce ~ I often freeze it until I need it.) and place them into a large bowl.
- Allow lots of paper napkins and a spare bowl for the prawn/shrimp peelings and eat immediately with a mixed salad, crusty bread and the spicy dip.
- To make the dip, just whiz or mix all the ingredients together and taste before adjusting the seasoning ~ we like it very spicy. Serve in a separate bowl or in individual dishes with the prawns/shrimp.