Time: 10 min.
Complexity: easily
Servings: 6

Traditionally, this appetizer consists of chilled shrimp and spicy cocktail sauce, but Giada De Laurentiis takes it to the next level by pan-frying the shrimp and serving it with a smoky-sweet yogurt sauce flavored with turmeric and maple syrup.

Ingredients:

• 450g king prawns, peeled, deveined, do not remove tails
• 2 tbsp. l. olive oil
• 1 tbsp. l. provencal herbs
• Salt and freshly ground black pepper
• 1 and 1/4 cups plain yogurt
• 2 tablespoons mayonnaise
• 2 tbsp. grainy mustard
• 1.5 tbsp maple syrup
• 1 teaspoon turmeric
• 1/4 cup basil leaves, chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, whole grain mustard, maple syrup, turmeric, Provencal herbs, basil

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Preparation:

Step 1
• Heat oil in a large skillet over medium-high heat. Add shrimp and herbes de Provence. Season with salt and pepper. Cook until shrimp are pink and cooked through, about 2 minutes per side.
Step 2
• In a small bowl, combine the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth. Season with salt and pepper to taste. Pour the yogurt dip into the bowl.
Step 3
• Place the bowl of dip on a serving platter along with the shrimp.

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