Old Bay Prawns or Shrimp in Wine with a Spicy Creamy Dip

Serves	4
Prep time	30 minutes
Cook time	15 minutes
Total time	45 minutes
Allergy	Shellfish
Meal type	Appetizer, Lunch, Snack, Starter
Misc	Gourmet, Pre-preparable, Serve Cold, Serve Hot
Occasion	Barbecue, Birthday Party, Casual Party, Easter, Formal Party, Valentines day
Region	American
By author	Karen Burns-Booth

A light and luscious meal of Old Bay poached prawns/shrimp, just perfect for an elegant “ladies who lunch” party or a balmy summer evening on the terrace……I used king prawns for this recipe and also used a high quality ready-made mayonnaise for the dip, for ease and speed.

Ingredients

1 kilo (2.2 lbs) king prawns or shrimp, raw and unpeeled
2 glasses of dry white wine
1 small shallot or onion, peeled and diced finely
2 to 4 cloves garlic, peeled and diced finely
1 tablespoon Old Bay seasoning
1 lemon, cut in half

Dip

6 tablespoons high quality ready-made mayonnaise, OR homemade mayonnaise
Several dashes of tabasco, or any other hot chilli sauce ~ to taste juice of 1/2 lemon
1 tablespoon tomato sauce
1 tablesoon tomato puree
1 teaspoon of garlic granules, OR 2 cloves fresh garlic, peeled and minced
Salt and pepper, to taste

Note

Directions

Step 1	Put the prawns/shrimp into a large pan and add the wine, lemon halves, onion or shallot and garlic. Add the water to just cover the prawns/shrimp, and then add the Old Bay seasoning. Stir well.
Step 2	Cook over a high heat for about 5 minutes, or until the prawns are pink and cooked. Strain the prawns/shrimp (keeping the cooking liquor for a soup or fish sauce ~ I often freeze it until I need it.) and place them into a large bowl.
Step 3	Allow lots of paper napkins and a spare bowl for the prawn/shrimp peelings and eat immediately with a mixed salad, crusty bread and the spicy dip.
Step 4	To make the dip, just whiz or mix all the ingredients together and taste before adjusting the seasoning ~ we like it very spicy. Serve in a separate bowl or in individual dishes with the prawns/shrimp.