"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Sunshine Prawns and Chipotle Cocktail Sauce Recipe

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This recipe for Sunshine Prawns and Chipotle Cocktail Sauce, by , is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, June 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Prawn marinade:
1 1/2 c orange juice
1 tsp lime zest
1 tsp orange zest
1 tsp salt
1 tsp cinnamon
1/2 tsp cayenne
3/4 tsp cumin
1 1/2 lb prawns sized 16-20 ( I used the cooked and peeled prawns)
Cocktail Sauce:
1 12 oz bottle chili sauce
1 tsp lime and orange zest
1 Tbs finely minced chipotle chilis in adobo sauce
2 Tbs adobo sauce (from the can of chipotles)
1Tbs lime juice
1 Tbsp Worchestershire
1/2 tsp cinnamon

Directions:
Directions:
Place all ingrediants EXCEPT prawns in sauce pas and heat to boiling stirring constantly. Boil for 3 minutes and pour over prawns in bowl.
Place in fridge and chill stirring occasionally till ready to serve. (These keep for 2 days and get better the longer they soak)
Cocktail sauce: Combine all ingrediants til mixed, chill until needed.

Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
These are refreshing and crisp. The marinade slightly sweetens and pickles at the same time, and the cocktail sauce has a real kick. Of course if you don't like spicy things you can leave out the cayenne, and halve the amount of chipotles. Chipotles are smoked jalapenas, and do pack a punch, use too many and they turn a dish bitter and hot!!! These are great for an appetizer, or dinner with salad or fruit.

 

 

 

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