CARNIVAL GARLIC PRAWNS
This recipe has just enough bite to it and not detract from the flavor of the prawns. Don't panic over the 10 garlic cloves, try it! Serve with mixed wild and Basmati rice.
Provided by Bergy
Categories Spicy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice garlic cloves very thinly.
- Cut peppers into 1/2" strips.
- Slice Prawns in half lengthwise.
- Heat Oil and saute the peppers for 1 minute.
- Add prawns and cook until just pink.
- Add chili paste and garlic cook for 2 minute stirring gently.
- DONOT OVER COOK PEPPERS OR PRAWNS.
Nutrition Facts : Calories 256.2, Fat 21.1, SaturatedFat 2.9, Cholesterol 68, Sodium 310.3, Carbohydrate 9.1, Fiber 1.7, Sugar 2, Protein 8.8
GARLIC PRAWNS
These are tastier than anything I've ever eaten in a restaurant, and, better still, can be made a few hours ahead of your guests arriving. The recipe can be easily adjusted to feed less or more as required. The quantities given here are for a main course. I would normally serve this with steamed rice. This recipe is adapted from English food writer, Delia Smith.
Provided by Kookaburra
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove prawn heads and peel prawns, leaving tails intact.
- 'Butterfly' prawns by turning them on to their backs and, working from the tail, use a small, sharp knife to slit them almost in half lengthwise.
- Press down lightly with your hand to flatten them slightly.
- Remove and discard the 'vein' located along the length of the cut.
- Place the prawns in a single layer into a buttered baking dish.
- Now, simply combine the melted butter, garlic, lemon rind and juice, 1 tablespoon of the chopped parsley and a good pinch or two of black pepper and pour evenly over the prawns in the baking dish.
- At this stage, the dish can be covered with plastic wrap and kept in the fridge until you are ready to cook it.
- To cook, preheat oven to 230°C (450°F).
- Place the baking dish on the highest shelf of the oven.
- Cook prawns for 5-8 minutes, or until pink.
- The prawns will take more like 7-8 minutes to cook if they have been prepared earlier and chilled.
- To serve, sprinkle lightly with salt and with the reserved parsley.
GARLIC PRAWNS
This is a great easy prawn marinade, they are great on the BBQ, we put them out as appetizers but they can also be a main course. I've also sauteed them with the marinade and used the sauce with pasta or just lapped it up with French bread! ENJOY.
Provided by kathie
Categories Seafood Shellfish Shrimp
Time 1h18m
Yield 6
Number Of Ingredients 8
Steps:
- In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
- Heat an outdoor grill to high heat.
- Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
- If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 6.4 g, Cholesterol 89.1 mg, Fat 18.6 g, Fiber 1.6 g, Protein 10.2 g, SaturatedFat 2.6 g, Sodium 166.3 mg, Sugar 2.7 g
SIMPLE GARLIC SHRIMP
Steps:
- Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
- Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
- Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
- Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
- Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
- Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 2.9 g, Cholesterol 188.1 mg, Fat 12 g, Fiber 0.4 g, Protein 19.1 g, SaturatedFat 4.7 g, Sodium 243.7 mg, Sugar 0.4 g
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