Recipe by Grace Lynn
Sooo easy and sooo good! We couldn't stop eating these! I served it at an all girls' luncheon yesterday and it was the first dish to disappear. One good friend of mine asked for the left over glaze to go! Glaze needs to be refrigerated overnight for flavors to meld.
Top Review by Lani Kai
great taste loved the sauce but instead of the prawns i cooked it with fish, cooked the sauce for half an hour on slow and then added the fish had a real nice flavour and i upped the spice
- 1 cup butter, cut into small pieces
- 1 tablespoon paprika
- 1 tablespoon cayenne
- 1⁄2 cup tomato paste
- 1 tablespoon sugar
- 1 1⁄2 teaspoons salt
- 5 garlic cloves
- 3 tablespoons olive oil
- 2 lbs shrimp, size 31 to 40, peeled and deveined, tails on
Directions See How It's Made
- Glaze: Place all glaze ingredients in a 2-quart saucepan over low heat until butter is melted.
- In a blender or food processor, blend on high speed until the mixture becomes a smooth paste.
- Refrigerate overnight before use.
- Heat the olive oil in a 12-inch saute pan over high heat.
- Add shrimp to the pan and move them around constantly so they will cook completely and evenly.
- Once the shrimp turns pink, add about 1/2 to 3/4 of the glaze to the pan while moving the shrimp.
- Allow the glaze to evenly coat all the shrimp and lightly caramelize on the shrimp.
- Add more sauce if needed, taste to your liking.
- Do not overcook the shrimp.
- Serve the shrimp warm or at room temperature.