First off, your friend sounds like a really fun date. /sarcasm
Secondly, you have the recipe. We don’t. Hint. Hint.
Alright, then. Is very simple.
15 large tiger prawns, de-veined and filleted
1/4 c. butter slightly softened
4 cloves garlic, finely chopped (if you have one of those terracotta garlic roasters, even better, as it comes out as soft as butter)
pinch of chili powder
1 c. whipping cream
Saute the prawns in the butter & chili powder over medium heat til they just change color. Reduce heat to low and stir in the garlic (about 30 seconds) and slowly add the cream. Bring to a simmer and allow to reduce for about 5 minutes (don’t let it separate!) or until the sauce reaches desired thickness. Serve over rice.
Thanks. That sounds yummy. (But my arteries are suing me for divorce.)
Oh, nonono! It’s garlic! The anti-oxidants cancel out all that fat in the butter and whipping cream. That’s my story and I’m stickin’ to it. Serve with a decent Johannesburg Riesling just to be sure, though.
You know, I don’t take up much room, I clean up after myself, and I’m really handy with wrenches, hammers, skillets, ice cream makers and massage oils…
Your wish is my command! Shrimp-flavored ice cream (scroll down):
There’s an intensive 90 day probationary period…
I’m shocked to find that prawns and shrimp are actually not just different words for the same thing, strictly speaking anyway.
That’s funny shit. Prawnographic, indeed.
A few months back I was out with someone, and we somehow got onto the topic of strange flavored ice creams. We were trying to kind of outdo each other on the outrageous flavors we could dream up.
The next morning she e-mailed me three links, including that one. What’s odd is that no matter what clever and weird stuff we came up with, it’s already been done.