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This is one of the tastiest shrimp recipes I have ever tried! When I asked DH how to rate it, he immediately said "five stars" which is a rare comment, mostly he says, well, four to five, not quite five... So, this is a BIG winner! I used Greek sheep yoghurt and made the shrimps in the oven. 20 minutes were perfect.<br/>Thanks for sharing this delicious recipe!<br/>Made for the Cook-A-Thon in memory of Gideon.

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Mia in Germany February 06, 2014

Dear Zurie
first of all: thanks for sharing your know how.
Your shrimps were so delicious, that my husband sad "write it to Zurie"!
It's not a joke, today we had a wonderful meal, I didn't expect something so special!
I've chosen this recipe, for the "spice dish game" of this month, and it was really a good choice.
I will keep this recipe for me and my guests!

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awalde November 11, 2010

superb shrimp, an easy but flavorful way to prepare them. I will make this again and again

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MarraMamba September 26, 2009

Featured in my Book#237470. Originally reviewed on June 23, 2008. Love it! Love it! Love it! Seasonings are perfectly balanced. I am very interested in using cardamon on meat instead of just in baking at Christmas time. Easy to do. I definitely will be making this again. There was a lot of sauce leftover-about half. I had my shrimp in about 9 minutes and I did move them around a bit. I was using a clear glass baking dish and the bottoms were cooking faster than the tops. I bet this would also be great on chicken breasts too. Thanks Zurie for sharing a piece of Africa with us. Made for ZWT4 for the Flying Dutchess'.

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WiGal January 25, 2009

This was delicious and flavorful. I loved the spices. I baked these in the oven and they came out perfect. We will definitely make these again. Made for zwt4.

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Alskann July 01, 2008

Now and then you come across a recipe which is simple, elegant and worth MORE than 5 stars - this is one. DO NOT be fooled by the simplicity of this recipe, it is a wonderful way to cook prawns - my parents were transported back to the old District 6 in Cape Town when they tasted this recipe! I made a change to the spice mixture - NOT because yours was not good enough, but I was making this for the Spice it Up ZWT4 challenge.......so, I used my own home-made spice mixture: Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture. It worked SO well - and the honey and yoghurt marinade is a culinary triumph....I added extra caradamom seeds and some fresh ginger to my marinade and sauce. I also used lime juice as well as little lemon juice......based on the fact that I had half a lemon, but 5 limes left!! I baked these in a tian for about 10 minutes on 200C - they were delectable! TACTILE eating! I used large tiger prawns - peeled them leaving 1 each for a garnish.....I served these as an appetiser with fresh lime wedges and bread to mop up the curry sauce! I LOVE this recipe Zurie, and Mum asked for it - she will be making this when she gets home! FAB! FT:-)

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French Tart June 28, 2008
Spicy Jumbo Shrimps With Old Cape Flavours