It’s not like I’m an alcoholic o. It just that, I like alcohol. See huge difference! Anyways I’m chilling in my kitchen one day and one awesome somebody decided to come by and drop off some super fresh prawns. These bad boys were still swimming. In case you can’t tell, giving me things (food) is the way to my soul. Didn’t have my usual jerk or garlic sauce mixed up but I had a bottle of Malibu sitting beside the stove (why was it even there?!) Anyways inspiration hit me! Decided to try making a malibu glaze for the shrimp. Didn’t want to use sugar or honey so headed to my fridge and like the good Lord wanted me to have an awesome day, cranberry juice was sitting there! I never buy cranberry juice so I probably just stole from somebody but oh wells! One of my favorite cocktails is Malibu, pineapple juice and cranberry juice so I decided to replicated the cocktail in a sweet and spicy sauce. I had no pineapple juice so I made do with pineapple flavoring. It turned out pretty good but you can replace that with a half cup of pineapple juice or a table spoon of concentrate. I also had some great orange infused chicken stock from Chef Fregz (he made our christmas dinner). Threw it all together and I created heaven! The result?

Saucy, juicy, spicy, and tender prawns that’ll make you lick your plate. Another quick and easy meal to share with a friend. Try it out!

PRAWNS 

INGREDIENTS

5 large prawns

1 teaspoon crushed garlic

1 teaspoon crushed ginger

1 teaspoon crushed dried chili

½ tablespoon sesame oil

Salt and pepper to taste

DIRECTIONS

 Season prawns with garlic, ginger, dried chili, salt, and pepper. Put sesame oil into pan and heat up.

Once the oil is hot, put prawns into pan. Cook for 3 minutes each on both sides. Put lid on pan to hold in the moisture

Once prawns are cooked (no translucent color anywhere), transfer to dish and cover to keep warm.

SAUCE

INGREDIENTS

1 cup Malibu rum

1 cup cranberry juice

1/2 cup Chicken Stock

2-3 drops pineapple flavoring

1 teaspoon red chili flakes

Salt to taste

DIRECTIONS

After cooking prawns, add Malibu, chicken stock and cranberry juice to the pain (do not clean it, you want that prawn flavor in your glaze)

Use a plastic spatula to scrape the pan to get all the yummy flavorful bits leftover from cooking your prawns

Add pineapple flavoring. Cook down to a syrupy consistency

Once reduced, take off heat

Drizzle over prawn and serve immediately

Enjoy this deliciousness with mashed potatoes, pineapple salsa, and a nice Rose. Have fun with this recipe and share on Instagram. Remember to tag #HeelsInTheKitchen or #HITKitchen. Enjoy!

On a side note, I just had the photo shoot  for HeelsInTheKitchen and its been so exciting to see the progress my team and I are making. Watch this space!