This recipe for spicy beer prawns (shrimp) looked delicious when I spotted it on an email I get from ziplist. I had recently made this beer braised beanless chilli and was liking the flavour that beer added to that recipe. It has a lovely sweetness that it adds to meals without being overpowering. Plus prawns (aka shrimp) are one of my favourites.
I have very fond memories from when I was in primary school and at the end of a day at the beach, buying fresh cooked prawns. My Mum is another prawn fanatic and we used to sit on a park bench eating the prawns directly from their paper wrapping and watching the waves come in. Our fingers would be horribly messy by the end with all the peeling and my Dad hardly got a look in but our stomachs were so satisfied.
For a long time I rarely cooked prawns at home, I normally just had them cooked prawns from the local seafood shop and make a light salad to go with them. I wanted that unadulterated prawn flavor and I usually only ate them in summer. But with autumn well and truly here, I thought I would try something a bit more hearty with prawns.
The recipe is available here. To make this for one, I just cut the recipe in half. The list of ingredients to make this for one is:
- ½ tbs of olive oil
- 1 tbs butter
- ¼ cup of chopped onion
- 1/3 cup of beer
- 1 tbs tomato paste
- 2 tbs sweet chilli sauce (I used ready made but there is a link to make it with the original recipe)
- ½ tbs of coriander (aka cilantro)
- A pinch of cayenne pepper
- 225g of green prawns – I bought my prawns already peeled
This recipe looks amazing and was one of the most pinned ziplist recipes for the week. But perhaps that was the problem, it was overhyped. I liked it but not as much as the prawns on their own. I wonder if I would prefer this with chicken. I felt it didn’t do the prawns the justice that I think they deserve, the sauce was a bit overpowering . But I am a prawn nut so maybe most people won’t have this problem.
It is a super quick dish to make. I followed the instructions and the meal takes about 15 minutes to cook after about 15 minutes of preparation. The recipe says it is 30 minutes of prep but my prawns were already peeled which saves heaps of time – just a bit of deveining was required. No temperature is given for heating the oil and melting the butter but I had my stove on medium high.
The recipe has about 470 calories in it. In particular the olive oil and butter add quite a lot of calories, so cutting these back would certainly help bring that down.