Old Bay Prawns/Shrimp in Wine With a Spicy Cream Dip
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: Recipe #207690
INGREDIENTS
Nutrition- 1
- 2
- 2 -4
- 1tablespoon Old Bay Seasoning
- 1
Dip
- 6
- 3
- 1⁄2lemon, juice of
- 1tablespoon tomato sauce
- 1tablespoon tomato puree
- 1
- salt and pepper, to taste
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DIRECTIONS
- 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.
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