Tequila Lime Jumbo Prawns
Here is a wonderful appetizer course that I am sure you will enjoy. I've prepared this dish on special occasions, including in New York, throughout the year and found it to be very popular. It has all the whips and jingles - both eye appeal and taste sensation. You will be challenged to find the size prawns needed for this recipe: 6 to 8 prawns per pound. However, if you cannot find them, you can use the typical size (12 to 16 prawns per pound) found in the markets. If you use these, serve two prawns per person rather than one. The sauce recipe will handle that with no problem. You will probably have sauce left over to use at a later time. The Tequila Lime Sauce has an interesting combination of flavors - both sweet and spicy. The chipotle chili gives it a slight smokiness. Speaking of chipotle chilies, these are extremely spicy and come in a small can packed in sauce. After working with these, be absolutely certain you wash your hands thoroughly. Do not touch your eyes or any other sensitive areas. When preparing this dish, carefully pull out one chili and let the excess sauce fall off. There is no need to rinse it. Then finely chop it. Also, I emphasize that you use only fresh lime juice. The bottled product gives the dish an entirely different flavor.
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1832 calories
230 g
313 g
94 g
13 g
59 g
833 g
837 g
179 g
4 g
28 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1832
Calories from Fat 830
% Daily Value *
Total Fat 94g
Saturated Fat 59g
Trans Fat 4g
Polyunsaturated Fat 4g
Monounsaturated Fat 24g
Cholesterol 313mg
Sodium 837mg
Total Carbohydrates 230g
Dietary Fiber 14g
Sugars 179g
Protein 13g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 10-ounce bottle lime marmalade
  2. 1/2 ounce mojito liquor (Cuban-style, mint-infused rum)
  3. 5 dashes green Tabasco
  4. 2 ounces tequila
  5. 2 dashes fish sauce
  6. 4 dashes tapatio (chili sauce)
  7. 1 chipotle chili, finely chopped (no need to rinse them)
  8. 1 fresh pasilla chili, finely diced
  9. 2 red jalapeños for garnish, half-moon shape, seeded, cut 1Ú8-inch thick
  10. 4 limes (2 for fresh juice and 2 for garnish)
  11. 1/4 pound softened butter
  12. 1 T. flour
  13. 6 jumbo prawns (6 to 8 prawns per pound)
  1. In a saucepan, mix lime marmalade, mojito, tequila, green Tabasco, fish sauce, tapatio sauce and lime juice.
  2. Heat over medium-high heat. Be very careful. As the liquid heats up, the alcohol in the two liquors will start to burn off. Let this process continue until you no longer see any flames.
  3. Continue to cook until reduced by 20 percent. Continue to simmer for approximately 1 hour over low to medium-low heat.
  4. Add the finely chopped chipotle chili and pasilla chili. Cook for 20 minutes.
  5. While simmering the sauce, butterfly the prawns by cutting from the top of the shrimp to the tail. Split only three quarters of the way through, spread open, and rinse all of the entrails away; pat dry.
  6. Take a baking pan and coat it lightly with softened butter. Lay the shrimp on the pan with the open side up. Pat a little butter on the shrimp, add salt and pepper, and place 2 slices of red jalapeño on top of each one.
  7. Place in a preheated oven (350 degrees) 15 minutes before serving. The jumbo prawns will take 10 to 15 minutes to cook thoroughly. The smaller ones will take approximately 10 minutes. Each oven is different. You know your equipment better than I do so you may have to adjust the cooking time of the prawns.
  8. While prawns are cooking, add 2 tablespoons butter to another saucepan. Melt the butter (do not burn) and add 1 tablespoon flour and whisk with the butter until completely integrated. Slowly, with a 2-ounce ladle, whisk in the tequila lime sauce until all of the sauce has been transferred to the roux.
  9. Simmer for 5 to 10 minutes and it is ready to serve.
  10. Place 1 cooked prawn on a 6- to 8-inch plate, add the sauce on top, sprinkle red jalapeño around the exterior of the plate for garnish, and add a lime wedge. Enjoy.
  1. Note: This sauce is intended to be light and glossy. Its consistency should be just thick enough to coat a spoon when dipping it into the sauce. It should leave a light film approximately 1/16- to 1/8-inch in thickness over the spoon.
  2. We'll match this dish with a good Riesling from Germany. Check out the gang at Aloha Liquor and Wine and Ben's Liquor and ask for suggestions.
  3. As always enjoy, enjoy, enjoy!
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