Apricot Curry Prawns Recipe

Apricot preserves, curry powder, rice wine vinegar, and Dijon mustard make a fabulous sauce for broiled prawns. Jumbo shrimp are often referred to as prawns in the US, however, this recipe will work for any shrimp-like creature, no matter the term. This is incredibly fast and easy to make. The biggest time investment is waiting for the broiler to heat up.

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients:

• 9 Tablespoons apricot preserves
• 4 Tablespoons butter, melted
• 2-1/2 teaspoons Dijon mustard
• 1-1/2 teaspoons rice vinegar
• 2-1/2 teaspoons curry powder
• 1/2 teaspoon garlic powder
• Pinch cayenne pepper
• 1-1/2 pounds large prawns, peeled, deveined and butterflied
• Kosher salt
• Fresh ground pepper
• Chopped fresh cilantro for garnishing

Preparation:

Preheat the broiler.

Combine the apricot preserves, butter, Dijon mustard, and rice vinegar in a medium bowl. Add the curry powder, garlic powder, and cayenne. Stir to mix well. Add the shrimp and toss to coat evenly.

Arrange on a aluminum-foil lined baking sheet. Sprinkle generously with the salt and pepper.

Broil until the prawns become opaque and the coating begins to bubble, about 4 minutes. Transfer to a serving dish, pour the sauce over the prawns and sprinkle with the cilantro.

Yield: 8 as an hors d'oeuvre

Recipe Source: Robert Mondavi Wines
Reprinted with permission.

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