| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Niger | Toohot04 | 6 | servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 10 | lg | Garlic cloves; thinly sliced |
| 1 1/2 | lb | Giant prawns; peeled and deveined |
| 1 | ts | Minced arbol chile |
| 1/2 | ts | Salt |
| 1 | tb | Fresh lime juice |
| 1 | Recipe Avocado Mayonnaise; see * Note | |
| 1 | Recipe Ancho Chile Mayonnaise; see * Note |
INSTRUCTIONS
* Note: See the "Avocado Mayonnaise" and "Ancho Chile Mayonnaise" recipes which are included in this collection. In a large heavy skillet, preferably cast-iron, heat the olive oil over medium-low heat. Add the garlic and cook very slowly, stirring frequently, until the garlic has turned golden, about 3 or 4 minutes. Be very careful not to let the garlic scorch or burn. Transfer the mixture to a shallow ceramic baking dish and let cool. Add the prawns and the chile to the garlicky oil, toss to coat them evenly, and refrigerate overnight, covered. Make the mayonnaises and, when ready to serve, preheat a grill or broiler to medium heat. Grill the prawns for 2 to 3 minutes on each side, then transfer to a warm platter. Scatter the salt and lime juice over them and serve immediately, accompanied by the Avocado Mayonnaise and the Ancho Chile Mayonnaise. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6235 broadcast 04-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 04-16-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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