Saturday, October 30, 2010

Firecracker Prawns

My wonderful father in law is here this weekend helping with some house work. When he arrived last night we had a nice dinner of firecracker prawns over brown rice, broccoli and pineapple. It was great and something I'll def. make again. Very easy, too.


1/2 cup Hoisin sauce
1/2 cup orange juice
1 jalapeƱo peppers
1/4 bunch cilantro, leaves and tender stems chopped, plus 1-2 tablespoons chopped for garnish
1 bunch green onion, finely chopped, plus 2 tablespoons for garnish
2/3 cup extra virgin olive oil
2 lbs prawns, peeled and devined


-Mix the hoisin sauce, orange juice, chile, cilantro, onion, and oil in a large 8x8x2 inch baking dish. Add the prawns and toss to coat.
-Cover and refrigerate for 1-2 hours to marinade. If the shrimp are frozen, refrigerate overnight to thaw shrimp.
-Preheat oven to 375°F.
-Bake for 20 minutes until shrimp is cooked through.
-Garnish with more cilantro and green onion, if desired.

-Serve over brown rice.

Serves 8.
Make ahead: Cook the cooked shrimp and cover. Reheat in a 350°F oven for five minutes and serve.
**You can also make this as an appetizer...this is actually how I initially had this recipe and I loved it, but thought it would make a good meal over brown rice. I was right, but like I's just as yummy as an appetizer.

Well...the men are working away...maybe I should go help? ;)

1 comment:

  1. You definitely know the way to your Father in Law's heart! But just being you gets you there automatically...have fun this weekend, I can't wait to see all you all have done,