Ingredients: For the marinade: 1/3 cup olive oil 1/4 cup tomato sauce 3 large cloves garlic, minced 2 tablespoons balsamic vinegar 2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 1-1/4 pounds prawns, peeled and deveined For the sauce: 1 cup butter (2 sticks), divided 1/3 cup dry white wine 1 tablespoon finely chopped shallots 1/2 cup heavy cream 1/2 cup chopped, seeded tomato 1 teaspoon Hungarian paprika Directions:1. To make the marinade: In a small bowl combine all marinade ingredients. Place prawns in a resealable plastic bag in a shallow baking dish. Pour marinade over prawns; close bag. Marinate in refrigerator for 30 minutes, turning occasionally to distribute marinade. 2. Meanwhile, make sauce in last 10 minutes of marinating time: In a saucepan melt 1 tablespoon of the butter. Add wine and shallots; cook rapidly over high heat until liquid has almost evaporated. Add cream, tomato, and paprika; cook over medium heat until mixture is reduced and slightly thickened. Add remaining butter; stir until melted. Remove from heat and cover to keep warm. 3. Remove prawns from marinade; discard marinade. 4. Place prawns on cooking grate. Grill 6 to 8 minutes or until prawns turn pink and are opaque in thickest part (cut to test), turning once halfway through grilling time. Serve with warm sauce. |