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Garlic Prawns with Paprika Sauce

Succulent, garlicky prawns swimming in a velvety cream sauce make a dinner so special, you should go ahead and pour the champagne.


For the marinade:

1/3

 

cup olive oil

1/4

 

cup tomato sauce

3

 

large cloves garlic, minced

2

 

tablespoons balsamic vinegar

2

 

tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon

1/2

 

teaspoon salt

1/2

 

teaspoon cayenne pepper

 

 

 

1-1/4

 

pounds prawns, peeled and deveined

For the sauce:

1

 

cup butter (2 sticks), divided

1/3

 

cup dry white wine

1

 

tablespoon finely chopped shallots

1/2

 

cup heavy cream

1/2

 

cup chopped, seeded tomato

1

 

teaspoon Hungarian paprika

To make the marinade: In a small bowl combine all marinade ingredients. Place prawns in a resealable plastic bag in a shallow baking dish. Pour marinade over prawns; close bag. Marinate in refrigerator for 30 minutes, turning occasionally to distribute marinade.

Meanwhile, make sauce in last 10 minutes of marinating time: In a saucepan melt 1 tablespoon of the butter. Add wine and shallots; cook rapidly over high heat until liquid has almost evaporated. Add cream, tomato, and paprika; cook over medium heat until mixture is reduced and slightly thickened. Add remaining butter; stir until melted. Remove from heat and cover to keep warm.

Remove prawns from marinade; discard marinade.

Place prawns on cooking grate. Grill 6 to 8 minutes or until prawns turn pink and are opaque in thickest part (cut to test), turning once halfway through grilling time. Serve with warm sauce.

Makes 4 servings.

 
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