Marinated Jumbo Prawns with Reduction Sauce (Pineapple Balsamic)

When you marinate shell fish in acid, the acid will start to cook the shell fish which is how ceviche is made. So in this recipe be careful not to over-cook the shrimp by marinating too long.

Since the marinade is full of flavorful yummies and picks up a bit of shrimp taste while “cooking” it, you can use your marinade to make a reduction sauce with rich delicious seafood flavor.

Place 1/3 cup of pineapple balsamic vinegar, juice from one small lemon, 1/4 teaspoon each of chili flakes, ginger, and coriander, and “salt and pepper to taste” in a bowl and whisk to form a marinade.

Soak 12-15 cleaned extra large jumbo shrimp in the marinade in the refrigerator for 30 minutes to one hour (not too long!)

Remove shrimp from marinade.

Warm EVOO in a large heavy sauté pan, add the shrimp and sear very quickly each side until just a bit browned on the sides.

Set shrimp aside and add 1/3 cup of the marinade to the pan. Bring to a low boil then reduce heat and add 1/3 cup of heavy cream and simmer until thickened.

Place cooked shrimp on a bed of brown or white rice, drizzle with sauce and top with fresh chopped cilantro.