Capetown Curry Capsicum Prawns
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
24 – 32 large prawns in shells
1/3 cup safflower oil
1/3 cup fresh lemon juice
2 tsp. Dijon mustard
1 tsp. Malawi curry powder
2 jalapenos, stemmed, seeded and chopped
salt and milled black pepper
1 cup half and half
lime wedges for squeezing
Instructions:
Slit the prawns down their backs, then devein and place them shells down on a grilling tray. Heat the oven griller.
Mix together the oil, lemon juice, mustard, curry powder, jalapeno and salt and pepper. Brush the mixture over the prawns and grill for 4-5 minutes until cooked. Transfer the prawns to a warm serving platter.
Pour the remaining basting mixture into the grilling tray and add the cream. Cook on the stovetop until the sauce thickens to the correct consistency. Check the flavor and adjust if necessary. Pour the sauce over the prawns or offer it separately in small serving bowls.
Yields 4 servings.
Recipe from 1WorldRecipes.com.