Friday, November 5, 2010
Recently I read with delight the sweet and spicy baked chicken recipe Marguerite posted on her blog, Cajun Delights. I vowed to make her recipe because I was sure I had the ingredients of orange marmalade, Tabasco, and catsup on hand in my frig. But as things often go, some of the ingredients were lacking.
When Gary went to the grocery he got prawns instead of chicken. My desire to make a similar delectable meal wasn't forestalled though. I looked in the cupboard and saw fennel seed and then some tarragon, and decided to experiment. I have to say if you like fennel and tarragon, you're gonna love these prawns. Since Marguerite inspired me, I named the recipe, Marguerite Prawns.
Normally I'd serve the prawns over rice, but after a long (but profitable) day manning the yard sale, I decided a red potato would be much quicker to cook. A simple romaine salad on the side adds just the right balance to the meal.
2 tablespoons butter
1 tbsp dried minced garlic
1 tbsp fennel seeds
1/2 tsp dried tarragon leaves
1 lb medium prawns, cleaned and deveined
1/3 cup peach marmalade
4 oz V8 juice
1/2 tsp Tabasco sauce
Melt butter in saucepan over medium heat, add garlic, fennel seed, and tarragon leaves, add prawns and stir till barely turning pink. Immediately add peach marmalade, V8 juice, and Tabasco sauce and stir/fold with prawns in pan till ingredients are melded and prawns are just cooked, only a few minutes. Serve over rice or with a red potato. Be sure to drizzle the sauce over the top. Boy Oh boy this dish is so flavorful an delicious.