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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.

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 1/4 lbs 567g / 20ozPrawns - peeled, deveined
1/3 cup 78mlOlive oil
1/4 cup 59mlTomato sauce
3 cups 279g / 9.8ozGarlic cloves - minced (large)
2 tablespoons 30mlBalsamic vinegar
2 tablespoons 30mlChopped fresh tarragon
  = (or 2 tspns dried tarragon)
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlCayenne pepper
1 cup 198g / 7ozButter - (2 sticks) - divided
1/3 cup 78mlDry white wine
1 tablespoon 15mlFinely-chopped shallots
1/2 cup 118mlHeavy cream
1/2 cup 31g / 1.1ozChopped seeded tomato
1 teaspoon 5mlHungarian paprika

Recipe Instructions

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.

This recipe yields 4 servings.

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