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Prawn and Madeira Sauce recipe

Prawn and Madeira Sauce recipe


  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Seafood sauce

This is a delectable sauce that is very versatile - it can be served as is over pasta, or use it to top steak or salmon fillets to make a gourmet meal! You can use fresh garlic if desired - simply chop a couple of cloves and saute it along with the mushrooms.

35 people made this

IngredientsServes: 2

  • 50g butter
  • 8 fresh mushrooms, sliced
  • 8 medium prawns, peeled and deveined
  • 4 tablespoons whipping cream
  • garlic granules to taste
  • black pepper to taste
  • 2 teaspoons Madeira wine

MethodPrep:10min ›Cook:5min ›Ready in:15min

  1. In a medium saucepan, saute mushrooms in 1/3 of the butter until tender. Stir in prawns, and cook until pink. Transfer to a bowl.
  2. In the same saucepan, melt the remaining butter. Slowly mix in cream. Stir in the prawn and mushroom mixture, and season to taste with garlic granules and black pepper. Simmer over very low heat until thick. Just before serving, stir in wine.

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Reviews & ratingsAverage global rating:(35)

Reviews in English (30)

by BRANDIDEG5

Absolutely delicious. I served this sauce over blackened tilapia. We had my parents over for dinner and they loved it. My dad kept saying, "wow!" I read the reviews about the sauce being thin so I added about a teaspoon of flour to the warm butter to make a thin roux before adding the cream so that the sauce would be thicker. Don't know if it made a difference but my sauce wasn't thin, it was perfect! It makes it hard to go spend $25 for a dish at pricey seafood restaurants when it only cost me about $12 to feed 4. ***UPDATE***I have made this about half a dozen more times and now I saute a chopped shallot and a few garlic cloves, chopped, in the butter after the shrimp are done and I still add flour to make a roux before adding the cream. Chopped parsley is another touch to make it beautiful! This sauce is absolutely decadent!-24 May 2009

by SCMORRISON

This receipe was fantastic. Served it over pan fried flounder - My husband thought he was in heaven. I felt like I was eating at Commander's Palace in New Orleans. Easy and quick. This receipe is definitely a keeper.-25 Jan 2003

by LSDUNGAN

This sauce is unbelievable!! Don't change anything except how much you make, MAKE EXTRA, you'll be glad you did. I serve this sauce with blackened tilapia along with sauteed asparagus and rice pilaf (the sauce is good with the rice, too!) My family begs for this fabulous meal almost every day of the week.-07 Jun 2006


Boiled Spot Prawns with Soya Chili Dipping Sauce

In a large saucepan, over high heat, bring salt and water to a boil. Add scallion and ginger and boil for a minute. Add prawns and return to a boil, cover and steep for 2 to 3 minutes. Strain and serve immediately with dipping sauce.

In a small bowl, combine all sauce ingredients. Taste for seasoning. Dilute with water or stock if too salty. Cover and heat in microwave oven for 1 minute to warm and combine flavours. Serve with cooked prawns.

(Serves 4 as an appetizer or 2 as a main course portion)


The prawns

Delia Smith's prawn cocktail.

This is a dish that stands and falls by its prawns – the soggy, barely thawed "little pink commas", as Bareham and Hopkinson put it, have no hope against the deluge of pink sauce. Delia Smith reckons that "the very best version of this is made with prawns (either fresh or frozen in their shells) that you have cooked yourself", and she dry-fries them before use.

Lamenting the disappearance of freshly boiled prawns at the British seaside, Bareham and Hopkinson recommend whole cooked prawns, shelled Mary Berry suggests "cooked, peeled North Atlantic prawns, drained and dried" (though those in her photo look to be of a larger variety than the aforementioned commas) Gary Rhodes gives the reader the choice of the "small, pink, ready-cooked variety", which he describes as "moist and full of flavour", or large king prawns Cradock uses shrimps or prawns and Sophie Grigson prefers a mixture of cooked, unpeeled prawns.

Clearly, in an ideal world, I'd take a leaf from Delia's book and cook the prawns myself. The problem is, I'm convinced that smaller North Atlantic prawns have a sweeter flavour than the farmed east Asian giants – to say nothing of the very dubious ethical issues surrounding the latter, which put them straight on the blacklist – but it is remarkably hard to come by the cold water sort in their raw form. The next best thing is the ready-cooked but unshelled variety, which will, of course, require you to put in the legwork yourself, but the results are well worth it. I like Grigson's idea of using a mixture of prawns to vary the texture and flavour, so I'm adding some of Cradock's sweet, chewy little shrimps as well, but feel free to make up the weight with prawns if you can't find them.


Spot Prawns with Orange and Tequila

a Gordon Ramsay way to cook them up from his Fast Food cookbook

Spot Prawns with Orange and Tequila

14 ounces fresh spot prawns

2 garlic cloves, peeled and finely sliced

Sea salt and black pepper

Generous splash of tequila

Heat a large skillet, then add the olive oil. When hot, add the shrimp with the garlic and some seasoning. Pan-fry for 2 minutes on each side until the shrimp turn bright red and opaque.

Add a splash of tequila, carefully and standing well back as it may flambé. Pour in the orange juice and let bubble for a few minutes until the liquid has reduced. Transfer to a warm plate and serve immediately.

Makes 4 servings
© Copyright (c) The Vancouver Sun


Quick Prawn Pasta for 2

Ingredients:

  • 16 defrosted, deveined and shelled prawns
  • a good bunch flat leaf parsley
  • two handfuls of spinach leaves
  • 1 or 2 sliced red chilies
  • 50 ml olive oil
  • half a lemon
  • 100 grams of spaghetti
  • a wok or paella pan
  • Cook your pasta according to packet instructions.
  • When your pasta is almost cooked (about 4 minutes to go) heat your oil in the wok.
  • Add the chili, fry for 1 to 2 minutes.
  • Add in the prawns, fry for 1 to 2 minutes.
  • Drain the pasta (keeping a little of the pasta water) and toss into your prawns.
  • Pop in the spinach, parsley, squeeze of lemon and the remaining pasta water.
  • Cook for 1 to 2 minutes stirring to mix the ingredients evenly.
  • Drizzle a little toasted sesame oil over the finished dish and sprinkle with diced red chili flakes for an extra kick.

Peggy Woods (author) from Houston, Texas on May 10, 2021:

I enjoyed learning about the Madeira Islands as well. Enjoy this tasty sauce recipe, and thanks for your comment.

Peggy Woods (author) from Houston, Texas on May 10, 2021:

I am so glad you liked this article. Sending love your way today.

Peggy Woods (author) from Houston, Texas on May 10, 2021:

My husband is a great cook! We are both happy to share some of his recipes with you and others. Enjoy! Thanks for taking the time to leave a comment.

Linda Crampton from British Columbia, Canada on May 09, 2021:

The sauce sounds delicious! Thank you for sharing your husband’s recipe and the interesting information about the Madeira Islands, Peggy.

Peggy Woods (author) from Houston, Texas on May 09, 2021:

This Madeira sauce is equally good over chicken. Add some mushrooms to it for extra flavor! In the meantime, enjoy your salads. I love eating salads. There are so many good things that can become a part of a salad.

Peggy Woods (author) from Houston, Texas on May 09, 2021:

Thanks for checking out my husband&aposs recipe for a great tasting Madeira sauce. Wishing for you a beautiful Mother&aposs Day.

Peggy Woods (author) from Houston, Texas on May 09, 2021:

Good sauces do enhance flavors. Let me know if you decide to make this sauce vegan and how you use it. Thanks!

Amara from Pakistan on May 09, 2021:

Peggy its an interesting article about Madeira sauce recipe.. Thanks for sharing..

Peggy Woods (author) from Houston, Texas on May 09, 2021:

Thanks for your comment on this Madeira sauce recipe and the islands where that type of fortified wine originated. Perhaps your girlfriend does not drink alcohol? The alcohol would dissipate in the reduction of this sauce, leaving only the flavor behind.

Peggy Woods (author) from Houston, Texas on May 09, 2021:

This Madeira sauce is very versatile. It would be fun to visit the islands from where Madeira is made. I am happy that you enjoyed reading this. Happy Mother&aposs Day!

Jana Louise Smit from South Africa on May 09, 2021:

I simply adore sauce with a hot meal. I&aposve never tried this one but it looks delicious. Kudos to your husband for creating this and you for sharing!

Peggy Woods (author) from Houston, Texas on May 08, 2021:

I agree that my husband is a gem. The fact that he also cooks well is an added attribute to his many charms. I am glad you enjoyed this recipe and learning about Madeira.

Peggy Woods (author) from Houston, Texas on May 08, 2021:

You are correct in that Madeira wine is named after the place where it originates. The flavors vary depending upon how long they are aged, etc. Thanks for your comment.

FlourishAnyway from USA on May 08, 2021:

Although I haven&apost eaten beef in many years, I can almost taste the dinner in that photo. And I&aposm darn sure that recipe is good. I&aposm going to focus on salad for punishment.

Peggy Woods (author) from Houston, Texas on May 08, 2021:

It is terrific that people will be able to visit Madeira soon since so much of how they earn money is through tourism. I am glad you found this article to be of interest. I can assure you that the recipe is delicious! Thanks for your comment.

Amara from Pakistan on May 08, 2021:

Hi Peggy.. It is an interesting hub about madeira sauce recipe.. Thanks for sharing..

Denise McGill from Fresno CA on May 08, 2021:

I bet I could use this recipe using vegan beef broth instead. Madeira is definitely vegan so why not? I find that most vegan cooking is enhanced by good sauces and seasonings. I will pin this for later. Thanks for sharing.

Peggy Woods (author) from Houston, Texas on May 08, 2021:

Like you, I also found it interesting to know more about the islands and how Madeira wine originated. Thanks for your comment. Enjoy your weekend!

Peggy Woods (author) from Houston, Texas on May 08, 2021:

I am so pleased to be able to share this delicious tasting Madeira sauce with you and others. Enjoy! Happy Mother&aposs Day tomorrow!

MG Singh emge from Singapore on May 08, 2021:

You must be feeling mighty happy. Best of luck. Your sauce recipe looks good but I dare won&apost try making it at home. My GF refused !!

Peggy Woods (author) from Houston, Texas on May 08, 2021:

We are excited that we will once again be able to entertain people who have had their Covid vaccinations as we have had. It has been well over a year since we have been able to do that. Our plans are to have some neighbors over next Saturday. Hooray! So happy to know that you enjoyed reading this recipe and learning a bit about Madeira.

Lorna Lamon on May 08, 2021:

I like the idea of using the broth in the sauce Peggy which is a great time saver. The dish itself looks very tasty and the sauce is also versatile. The Madeira Islands look beautiful, and I enjoyed this read. Thank you for sharing.

Pamela Oglesby from Sunny Florida on May 08, 2021:

Your husband is a real gem! The recipe sounds delicious. I enjoyed reading all the history about wine that was created accidentally. This is a very interesting article, Peggy. I appreciate the recipe.

Iqra from East County on May 08, 2021:

Hi Peggy, Madeira sauce sounds delicious. Madeira wine is named after the Madeira islands in the Atlantic ocean off the coast of Portugal, where the grapes for it are grown. It has a sweet, caramel flavor. I will try to follow it. Thanks for sharing this recipe.

Liz Westwood from UK on May 07, 2021:

I enjoy reading about your recipes. This sounds very tasty. Interesting background facts too about Madeira. We know several people who have visited. It is especially popular with British tourists. We have recently heard that it has been placed on the green list for travel from mid-May.

VIDYA D SAGAR on May 07, 2021:

A very interesting article Peggy. It was nice to know about the Madeira islands and the history of it&aposs famous wine. Have a good day, stay safe.

Peggy Woods (author) from Houston, Texas on May 07, 2021:

I agree with you that Madeira Island sounds like a great place to visit even if you do not partake in drinking or cooking with Madeira wine. Enjoy your days ahead with many blessings.

Chitrangada Sharan from New Delhi, India on May 07, 2021:

This sauce recipe sounds delicious indeed! It looks rich with a creamy texture, and I love sauces!

So nice of you to share the related details about this Madeira recipe, especially about the island!

Thank you for a wonderful presentation!

Audrey Hunt from Idyllwild Ca. on May 07, 2021:

Two great cooks in one household! Please give my thanks to your husband for this unique recipe. I enjoyed the history lesson about Madeira. These photos have me drooling. Thanks for sharing, Peggy.

EK Jadoon from Abbottabad Pakistan on May 07, 2021:

That was a nice read, Peggy. Your recipe sounds good. Thanks for sharing information about Madeira Island.

Peggy Woods (author) from Houston, Texas on May 07, 2021:

Thanks for making the very first comment on this recipe. The Madeira Islands sound like they would be gorgeous places to visit! Enjoy your upcoming weekend!

Misbah Sheikh from The World of Poets on May 07, 2021:

The sauce looks good, Peggy. I have never tried it but I enjoyed learning about it. Thanks for sharing


Marcus Wareing

Born in Lancashire, Marcus Wareing’s restaurant career started at The Savoy in London when he was 18. From there he moved to Le Gavroche to work alongside Albert Roux, then fine-tuned his expertise in classic French cooking in international hotels and resorts.

In 1993 Marcus began working alongside Gordon Ramsay at London’s Aubergine – it was the start of a long-running professional relationship between the two chefs. Two years later, he travelled to New York and Paris to work with other respected chefs and was named the Restaurant Association’s Young Chef of the Year. In 1999 he opened Pétrus in London's Knightsbridge, which won a Michelin star within seven months. In 2008 Marcus re-opened the restaurant as chef patron and owner. ‘Marcus Wareing at the Berkeley’ has retained two Michelin stars and five AA rosettes. Marcus has won a string of awards, including GQ chef of the year 2009, AA chef of the year 2009 and in 2010 Marcus Wareing at the Berkeley was named London’s Best Restaurant by Harden’s.


Preheat the oven to 150C/300F. Toss 10 cherry tomatoes with a bit of olive oil, then bake them in an oven proof dish in the oven for about half an hour at 150C/300F.

Cut the fish into two pieces, season them with salt and freshly ground black pepper, and vacuum seal (if cooking sous-vide if not, use the cooking method as described in the recipe for shrimp-crusted grouper). Cook sous-vide for 15 minutes at 50C/122F.

Meanwhile, use a clean tea towel to squeeze the water out of the crab meat. Put the crab meat on the tea towel…

…and roll up both ends of the towel to squeeze out the water…

…until the crab meat is dry.

Add an egg white to the crab meat…

…and mix with your hands. Taste and adjust the seasoning with salt and freshly ground black pepper (or a pinch of cayenne pepper, if you prefer).

When the tomatoes are done, raise the oven temperature to 275C/525F. For best results, use the broiler setting. Snap off the bottom woody end of the asparagus and toss them with olive oil, salt, and freshly ground black pepper. Protect the tips of the asparagus with aluminum foil, and roast them under the broiler at 275C/525F…

…until nicely browned, about 10 minutes. Then turn them and return to the oven to roast the other side.

Remove the aluminum foil for the last couple of minutes. The asparagus should end up tender and sweet. Not burnt, but nicely browned.

To make the Madeira sauce, put 120 ml (1/2 cup) Madeira in a saucepan and reduce over medium heat to about half. Then allow to cool somewhat.

When the reduced Madeira has cooled to about 50C/120F, add an egg yolk and 50 grams (3 1/2 Tbsp) of butter in pieces.

Cook, stirring, over medium low heat…

…until the sauce has thickened. Keep warm over very low heat. The sauce will scramble if you heat it by too much!

When the fish has finished cooking sous-vide…

… pat it dry with paper towels and dust with flour on all sides.

Cover one side of each piece of fish with a layer of the crab mixture.

Cook the fish over high heat in olive oil in a non-stick frying pan with the crab side down…

…until the crab crust is golden. Then cook very briefly on the other side.

Serve the fish with the asparagus, cherry tomatoes, and Madeira sauce on preheated plates.


Cook&aposs Notes

  • Chilli sauce: I use a ready-made chilli sauce in this recipe, although I have made my own in the past. I have found a fabulous chilli sauce which is perfect for this dish plus it is all about being quick and easy. Use your own favorite chilli sauce or homemade if you have it.
  • Vegetables: There is no rule to what vegetables work in this dish: I have added pineapple chunks, carrot sticks, sliced red peppers, bean shoots, mangetout (snow peas), baby sweet corn and baby spinach. All work!
  • Spiciness level: If you like extra heat, add a diced chilli pepper or two including the seeds. The same goes for the garlic and the ginger, if you like more, add more.
  • How to devein prawns (if you don&apost have a deveiner): Use a sharp knife to make a small nick or cut along the spine of the prawn. You will see a black thread (the vein). Use your thumb and forefinger to gently pull it out. This takes a bit of practice but once achieved you don&apost have to cut along the whole back of the prawn and I think they taste better this way.


Begin this by pre-heating the grill to its highest setting for about 10 minutes.

Meanwhile empty the potted shrimps into a small frying pan and place it over a low heat so the butter gently melts. After that spoon off about half the melted butter in a saucer and remove the pan from the heat. Now line the grill rack with foil and brush it with some of the reserved butter.

Next place the fish fillets (flesh side up) side by side on the foil, brush both these with the butter and season with salt and freshly-milled pepper. Place the pan about three inches from the heat and grill the fish for 5-6 minutes until the flesh is opaque and the surface golden brown.

While that’s happening, place the shrimps back on the heat, add the mace, cayenne and some salt, and when the butter begins to sizzle add the Vermouth. Let it bubble and reduce for about one minute, then stir in the crème fraiche. Let that bubble for about half a minute, then remove from the heat and stir in the parsley.

As soon as the plaice is ready, remove the fillets to warmed serving plates, pour the sauce over and serve with Charlotte potatoes and spinach or fresh shelled peas (imported, if making this during the colder months).


Smokey Fajitas

Here is another of our favourite dishes at the Mongolian Kitchen Household. Fajitas are simple, tasty, quick and there’s a lot of fun involved in making your own fajita at the dinner table. Each of us has our favourite blends and toppings and here is a quick recipe for what we call “wet” fajitas. In a normal fajita you marinade your meat (or fish) in fajita seasoning then stir fry them with vegetables, place into the tortillas or wraps, THEN top with salsa and sour cream/guacamole etc.

Our wet fajitas have a different layer of flavour. We firmly believe in having contrasting flavours to tantilise the senses. So while the meat/chicken/fish and vegetable layer is spicy and hot we add a slightly sweet and light tomato sauce to the mixture to achieve this contrast. Try it..you’ll never eat dry fajitas again!

Once you have your fajita filling made you can then enjoy your favourite toppings. We love a mixture of cheese and tahini paste (tahini is a creamy sesame paste – a great vegan alternative to yoghurt/cream etc). The recipe below is for the Prawn version ..but the chicken version is even better and exactly the same – just substitute the chicken for the prawn.

Ingredients
Main Ingredients

  • Raw King Prawns/Chicken/Beef
  • 1/2 red, green, yellow pepper cut into thin strips
  • 1 onion, sliced
  • Mushrooms sliced (quantity according to your liking of mushrooms)
  • Fresh coriander (chopped, for garnish)

Fajita Seasoning Mix

  • 1.5 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp chilli powder
  • 1/2 tsp garlic powder
  • 2 tbsp chilli oil (or olive oil)

Fajita Sauce

  • 1 tbsp oliveoil
  • 1 small onion, finely chopped
  • 1/2 tsp tomato puree
  • 1 cup Madeira or Marsala sweet wine
  • 250g Passata or creamed tomatoes (or puree a tin of tomatoes)
  • 1 tsp smoked paprika
  • 1/2 tsp cumin powder
  • 1/2 cup chicken or vegetable stock
  • 1 tsp brown sugar
  • 1/2 tsp Worcestershire sauce
  • In a mixing bowl mix your meat/chicken or fish with all the fajita seasoning mix ingredients. Stir well and place in the fridge to marinate.

  • Prepare the Fajita sauce. In a sauce pan, soften the onion with the olive oil, about 3 minutes
  • Add the garlic and continue to fry for a further 1 minute
  • Add the tomato puree and fry for another 30 seconds.

  • Add the paprika and cumin and fry for 30 seconds more (frying releases flavours and aromas of spices).

  • Allow to simmer on a low heat for 10 minutes
  • Taste for seasoning. The sauce should be tangy, smokey and sweet. Add more sugar if required.
  • Turn off the heat and set aside
  • Next, heat a wok, frying pan or griddle pan to a high heat.
  • Add your prawns/chicken/meat with the marinade to the pan and fry on a high heat until your ingredients have cooked. Remove from the pan and set aside.

  • Next fry the sliced peppers, onion and mushrooms in the same pan (add a little more oil if dry) for around 3-4 minutes.

  • Add the cooked prawn/chicken/meat back to the same pan.
  • Top with the fajita sauce and mix well.

  • Allow to simmer for 1 minute.
  • Garnish with chopped fresh coriander and serve immediately with warmed tortillas and your choice of toppings.

4 Comments

Hey! I made this dish last night with steak and chipotle peppers and reviewed it on my blog. I loved it! Thanks for the great recipe!

Made this recipe today absolutely gorgeous,we all loved it. The list of ingredients doesn’t have the amount of garlic to be used.

Great to hear you enjoyed this recipe, we recommend using 1/2 tsp of garlic powder but you can always adjust it to your taste.

This sounds lovely. Going to give this a go. thanks for sharing this recipe.