John Myers
Grilled Prawns with Chilli Marsala Sauce
The perfect grilled prawns with chilli marsala sauce recipe with a picture and simple step-by-step instructions.
- 1 kg King prawns frozen 16-20 with heads and shells
- 3 piece Onion
- 2 piece Garlic cloves
- 2 pod Chilli fresh
- Salt
- Pepper from the grinder
- 1 teaspoon Sugar
- 0,2 liter Marsala dessert wine or port wine
- 2 tablespoon Olive oil
- Thaw the shrimp, wash and rinse the intestines with the washcleaner, then let the shrimp size 16-20 drain for about 1/2 day. For the sauce: peel and chop the onions, peel the garlic cloves and press them through the press. Chop the chilli peppers, heat the oil in the pan and steam everything together until translucent, now add salt, pepper, sugar and marsala, bring to the boil briefly and puree with a hand blender, season to taste and keep the sauce warm. Place the prawns with their heads and shells on the preheated grill (can also be a pan with a little oil) after 3 minutes, turn them over after 3 minutes, remove them from the grill and serve with the sauce. As a side dish, I recommend olive white bread and seasonal salad. Have a good appetite. Shrimp with cutlery One more tip, I always buy frozen food, which is frozen immediately after being caught, so the long transport routes don’t bother you.
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