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.

Ingredients:

1/2 cup Hoisin sauce
1/2 cup orange juice
1 jalapeño 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

Directions:

-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 said...it's just as yummy as an appetizer.


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