Curry Lime Prawns Serves 4
1 Tbsp. yellow curry powder 2 tsp. cumin 1/2 tsp. cayenne 1/4 tsp. dry ginger 1 Tbsp. 1 tsp sugar 1/2 tsp salt 3 Tbsp. fresh lime juice 1 Tbsp. butter 1 1/2 cups half-and-half 1 lb. peeled, deveined prawns 1/4 cup extra virgin olive oil or canola oil Cooked rice or cucumber slices
In a small saucepan, combine all dry ingredients, lime juice and butter and whisk over medium heat until butter is melted. Add half-and-half, bring to a boil, reduce to a simmer and cook for 3-5 minutes. The sauce should be a little lighter than the color of yellow mustard. Remove from heat.
Heat oil in a large saute pan over medium-high heat before adding the prawns. Sear both sides of the prawns just until pink. Add curry lime sauce and simmer until prawns are done. (Remember-overcooked shrimp are not happy shrimp!)
Serve over basmati rice for an entree or cucumber slices for an appetizer.