Prep 15 mins
Cook 20 mins
This is from a New Zealand Magazine which highlighted the food of Cuba!? Anyway this is a flavourful dish to serve with steamed rice.
- 24 large shrimp or 24 large prawns
- salt and pepper
- 1⁄4 teaspoon powdered ginger
- 2 tablespoons olive oil
- 15 g butter
- 80 ml honey
- 200 ml fresh orange juice
- Clean and shell the prawns.
- Season with salt, pepper and ginger.
- Heat oil in frying pan, add butter.
- When oil is hot add prawns sauteeing for two minutes.
- Remove from heat and drain on paper towel.
- Discard oil from pan, reheat and slowly add honey, allowing it to colour slightly.
- Return prawns to pan to coat in the honey.
- When covered with the caramelised honey remove and place and warm serving plate.
- Reheat pan and slowly add orange juice.
- Turn up heat to allow sauce to reduce by half.
- Pour over prawns and serve.
- You can add toasted almonds and slices of orange for presentation.
I enjoyed this dish although the rest of my family did not seem to agree. Thank you.
I couldn't wait to make this recipe as it sounded so good to me. Well I did, and it was a hit. My family and I really loved it! We had them with mashed potatoes and a salad with fresh greens, strawberries, walnuts and goat cheese, with onions and tomatoes and orange poppyseed dressing. Such a great dinner! Thanks for your contribution Wendy!
Really quite excellent. A different flavour from the same old round of dishes and easy to make too. I like to make a bit more orange sauce these days coz the young 'un can't resist it.