Spicy Glazed Prawns

Name: Spicy Glazed Prawns
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4-8 serving(s)
Ingredients: 1 cup tomato chili sauce; 1/4 cup honey; 1 tablespoon horseradish; 1 teaspoon dry mustard (if you want them really hot use Chinese dry mustard); 4 tablespoons vegetable oil; 1 teaspoon dried thyme; 1 teaspoon chili powder; 2 1/2 lbs large shrimp, peeled, deveined, tails left on

Submitted by Bergy

"Lovely as part of a buffet (then the recipe serves 8) or as the main part of your meal (serves 4) good with rice. Quite spicy but you can control the heat"

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photo by Peter J

Ready In:: 45mins
Ingredients:: 8
Serves:: 4-8

ingredients

1 cup tomato chili sauce
¹⁄₄ cup honey
1 tablespoon horseradish
1 teaspoon dry mustard (if you want them really hot use Chinese dry mustard)
4 tablespoons vegetable oil
1 teaspoon dried thyme
1 teaspoon chili powder
2 ¹⁄₂ lbs large shrimp, peeled, deveined, tails left on

directions

Whisk together chili sauce, honey, mustard, horseradish, oil, thyme and chili powder.
Toss prawns in the marinade, stand at room temperature for 30 minutes.
Heat the broiler.
Place prawns in a single layer on a foil covered cookie sheet.
Broil 2" from the heat for 3-4 minutes.
Turn after 2 minutes.
Do not overcook the prawns should be firm, opaque and slightly charred on the edges.

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Reviews

Beautiful! I made as described other than I didn't have tomato chili sauce so used a blend of ketchup and chili sauce that I thought would be similar. It made a quick and delicious main course served along with a salad.

Peter J
One of those fabulous recipes that you are dying to find on Zaar to keep and get lots of GREAT compliments from friends and family! LOL! Made exactly as posted but I DID use a griddle pan on top of the barbie to cook them. I served these as a main course meal with a tomato salsa salad and lovely egg noodles - this was DEVOURED by Malcolm and my guests! (And me of course!) Made for Spicy Food in the Photos Forum for June 2009 - thanks AGAIN Bergy for such a great recipe - saved and a keeper for sure! FT:-)

French Tart

RECIPE SUBMITTED BY

Bergy

Small town in the Okanagan, B.C.

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">

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