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 Alaskan Fiery Pale Prawns
Ingredients
Seafood
Methods/steps 1. Shell the prawns, leaving the tails on. Put them in a zip-loc® bag.
2. In a small bowl, stir together the Alaskan Pale, honey, cornstarch, garlic, and cayenne. Add the mix carefully to the zip-loc®, remove the excess air from the bag and seal tightly. Refrigerate for 6 hours to overnight. 3. Drain the prawns, and discard the marinade. 4. In a large frying pan, over medium high heat, heat 1 tablespoon vegetable oil until very hot. Add 1/3 of the shrimp, stirring until pink on the outside and cooked through (the meat will be opaque rather than transluscent). Immediately remove from the pan, sprinkle with salt and pepper. Add more oil to the pan, bring to full heat, repeat until all the prawns have been cooked. 5. Serve immediately with cold Alaskan Pale and good friends. The prawns are also delicious grilled: Prepare the barbecue. Drain and skewer the prawns on metal skewers or soaked bamboo skewers. When the grill is ready, lightly oil it, place the prawns over the coals and cook, turning once, until done, about 3 minutes each side. Servings: 6-8 Preparation time: 45 minutes + 6 hours or overnight for marinating Cooking time: 10-15 minutes Submitted by: Tom West These taste as good as they look when they are done! Fresh prawns are always a treat and pair beautifully with Alaskan Pale. |
   
Dark beer has a greater life expectancy than light beer.
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