British Seafood > Prawn

Cumberland Sauce Prawns Recipe

Ingredients with Measurements:
- 1 pound of large prawns, peeled and deveined
- 1/2 cup of red currant jelly
- 1/2 cup of orange marmalade
- 1/4 cup of red wine vinegar
- 1/4 cup of port wine
- 1 tablespoon of Dijon mustard
- 1/4 teaspoon of ground ginger
- Salt and pepper to taste
- Fresh parsley for garnish

Special equipment needed:
- Large skillet
- Whisk

Step-by-step instructions:

1. In a large skillet, heat some oil over medium-high heat. Add the prawns and cook for 2-3 minutes on each side until they turn pink. Remove from the skillet and set aside.

2. In the same skillet, add the red currant jelly, orange marmalade, red wine vinegar, port wine, Dijon mustard, and ground ginger. Whisk until the ingredients are well combined.

3. Bring the sauce to a simmer and cook for 5-7 minutes until it thickens.

4. Add the prawns to the skillet and toss them in the sauce until they are well coated.

5. Season with salt and pepper to taste.

6. Garnish with fresh parsley and serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 250
Fat: 2g
Carbohydrates: 35g
Protein: 20g
Sodium: 450mg

Substitutions for ingredients:
- Red currant jelly: cranberry sauce or grape jelly
- Orange marmalade: apricot preserves or peach preserves
- Red wine vinegar: apple cider vinegar or white wine vinegar
- Port wine: red wine or sherry

Variations:
- Add some chopped garlic and onion to the skillet before adding the prawns for extra flavor.
- Substitute the prawns with chicken or pork for a different protein option.
- Add some chopped nuts, such as almonds or pecans, to the sauce for some crunch.

Tips and tricks:
- Make sure to devein the prawns before cooking them.
- Do not overcook the prawns, or they will become tough and rubbery.
- Use a whisk to combine the sauce ingredients to prevent lumps.
- Serve the prawns with some crusty bread to soak up the sauce.

Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.

Reheating instructions:
Reheat the prawns in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the prawns on a large platter with some fresh parsley and lemon wedges for a pop of color.

Garnishes:
Fresh parsley

Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Roasted vegetables, such as asparagus or Brussels sprouts
- Rice or mashed potatoes

Suggested side dishes:
- Roasted vegetables
- Rice or mashed potatoes
- Crusty bread

Troubleshooting advice:
- If the sauce is too thick, add some water or chicken broth to thin it out.
- If the prawns are overcooked, they will become tough and rubbery. Cook them for only 2-3 minutes on each side until they turn pink.

Food safety advice:
- Make sure to devein the prawns before cooking them.
- Store any leftovers in the refrigerator for up to 3 days.

Food history:
Cumberland sauce is a traditional British sauce that is typically served with game meats, such as venison or pheasant. It is made with red currant jelly, port wine, orange zest, and mustard.

Flavor profiles:
Sweet, tangy, and slightly spicy

Serving suggestions:
Serve the prawns with some crusty bread to soak up the sauce.

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Region: British

Taste: Tangy, Sweet, Spicy, Savory, Citrusy