POACHED PEARS
The ultimate in class and taste. Serve with sweetened whipped cream flavored with vanilla and Grand Marnier.
Provided by CHRISTINA STJOHN CERICOLA
Categories Desserts
Time 1h45m
Yield 4
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, combine champagne, orange juice and sugar. Add orange slices, cloves and vanilla. Bring to a boil, and stir until sugar is dissolved. Place pears in saucepan, and reduce heat. Cover, and simmer 15 minutes. Remove cover, and simmer an additional 30 minutes. Remove pears from the liquid, and let cool.
- Heat chocolate in a bowl over hot water, stirring until melted. Pour chocolate over the pears, and serve.
Nutrition Facts : Calories 542.2 calories, Carbohydrate 104.7 g, Fat 8.8 g, Fiber 7.6 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 12.8 mg, Sugar 88.9 g
POACHED SHRIMP
Citrus and aromatic bay leaf permeate tender shrimp during a quick boil. This crowd-pleasing recipe should be on your "easy appetizer" list.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 6
Steps:
- Bring water, lemon, and bay leaf to a boil, covered, in a medium saucepan. Add 1 tablespoon salt. Reduce heat to low, and simmer for 10 minutes.
- Raise heat to high, and return water to a boil. Add shrimp; cook until bright pink and opaque, 1 1/2 to 2 minutes. Immediately transfer shrimp to a rimmed baking sheet using a slotted spoon; cover with ice, and let stand for 5 minutes.
OLIVE-OIL-POACHED SHRIMP WITH WINTER PISTOU
Provided by Dan Barber
Categories Bean Poach High Fiber Basil Shrimp Broccoli Cauliflower Carrot Winter Healthy Bon Appétit
Number Of Ingredients 14
Steps:
- For pistou:
- Bring large saucepan of water to boil. Add basil leaves and simmer 15 seconds. Using strainer or slotted spoon, transfer basil directly to blender. Add 1 teaspoon coarse salt to water in same saucepan and bring to boil. Add carrots and cook 5 minutes. Add broccoli and cauliflower, and cook until all vegetables are tender, about 5 minutes longer. Drain. Using slotted spoon, transfer vegetables to bowl of ice water and let stand until cold. Drain well. Add vegetables, vegetable stock, cranberry beans, parsley, and 1/4 cup oil to basil in blender. Puree until smooth, occasionally scraping down sides of blender with rubber spatula. Transfer pistou to medium bowl, and season to taste with salt and pepper. DO AHEAD: Pistou can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.
- For shrimp:
- Pour 3 cups olive oil into heavy large saucepan, and add thyme sprigs. Attach deep-fry thermometer to side of saucepan and heat oil over medium heat until thermometer registers between 165°F and 180°F. Sprinkle shrimp with salt and pepper. Add shrimp to hot oil and poach just until shrimp are opaque in center, adjusting heat to maintain temperature between 165°F and 180°F, about 8 minutes. Transfer shrimp to paper towels to drain.
- Divide warm pistou among 4 or 6 plates. Top pistou with poached shrimp and serve.
POACHED PRAWNS
Make and share this Poached Prawns recipe from Food.com.
Provided by Chef Kate
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a pan, boil water, wine, carrot, celery, salt and pepper to make a broth.
- Peel the prawns; discard the heads, keep the tails.
- Poach them for 10 minutes in the hot (but not boiling) broth.
- Remove 7 oz. stock to another pan, bring to a boil.
- Remove from heat and add butter. Blend, adding the pistachio oil as you go; season with salt and pepper.
- Remove prawns from the liquid and arrange them on a plate, drizzle with the sauce.
- Serve with a risotto or pureed artichokes.
Nutrition Facts : Calories 176, Fat 11.8, SaturatedFat 7.3, Cholesterol 53.2, Sodium 228.7, Carbohydrate 4.7, Fiber 0.8, Sugar 2.1, Protein 3
POACHED SHRIMP
Steps:
- Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
- Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
- Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.
BUTTER-POACHED SPOT PRAWNS WITH ISRAELI COUSCOUS
Seattle chef Maria Hines poaches spot prawns -- a Northwestern delicacy -- slowly in butter to accentuate their tenderness and sweetness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 17
Steps:
- Carefully peel prawns (the barbs on the tail are sharp) and reserve roe; discard shells or reserve for making seafood stock. Set prawns and roe aside.
- Bring large pot of water to boil. Generously salt boiling water and return to boil. Add Israeli couscous and cook according to package directions; drain and transfer to large bowl. Set aside.
- Bring another large pot of water to boil. Generously salt boiling water and return to boil. Add cauliflower florets and cook until tender but still crisp, 2 to 3 minutes. Drain, reserving cooking liquid. Place half of the cauliflower florets in the jar of a blender. With the motor running, slowly add 1 cup cooking liquid. Blend until cauliflower is pureed and the consistency of thick gravy.
- Heat olive oil in a medium skillet over medium-high heat. Add garlic and shallot and cook, stirring, for 30 seconds. Add cauliflower and cook, stirring, until edges begin to brown and caramelize, 3 to 5 minutes. Season with salt, pepper, and lemon juice. Transfer cauliflower to bowl with Israeli couscous and stir in chopped parsley and chives; set aside.
- Place parsley sprigs, thyme sprigs, and bay leaf in a piece of cheesecloth; tie with a piece of kitchen twine to enclose. Place in a medium saucepan along with heavy cream. Bring to a simmer over medium-high heat for 20 minutes; remove cheesecloth packet and discard. Add butter and whisk until melted and well combined; season with salt and pepper. Add reserved prawn roe and stir to combine.
- Reduce heat to medium-low and add prawns. Cook just until flesh turns pink, about 4 minutes. Remove from heat.
- To serve, spoon cauliflower puree in the center of each of four plates. Spoon couscous mixture on top of puree; top each with three prawns. Spoon some of the poaching liquid over prawns and garnish with cilantro, parsley, mint leaves, and chives. Spoon charmoula around cauliflower puree; serve immediately.
OLIVE OIL-POACHED PRAWNS OVER CAPELLINI
POACHING SEAFOOD IN OIL locks in its moisture and produces tender, juicy results. Here, adding fresh red snapper along with the prawns adds a textural contrast, but you could use either one, doubling the quantity. The oil from the poached seafood makes a flavorful sauce when studded with basil, tomatoes, and lemon zest. Delicate capellini, also known as angel hair pasta, rounds out an easy summer lunch or light supper.
Yield serves 4 to 6
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil.
- In a large skillet over medium heat, heat the olive oil. Add the garlic cloves and half the basil, including the stems, and cook for 5 minutes. Using a slotted skimmer, remove the solids from the olive oil and discard.
- Add the red pepper flakes, rice vinegar, about half of the cherry tomatoes, the lemon juice, and half of the onion to the skillet. Cook for 5 minutes. Add the snapper and prawns and season with the salt and pepper. Stir to coat the seafood with the oil. Arrange the seafood in a single layer in the olive oil, making sure it is completely submerged. Cook for 4 minutes; then, using tongs, flip the snapper and prawns and cook for 2 more minutes. The seafood is done when the snapper is opaque and the prawns are pink. Remove from the heat.
- While the seafood is cooking, cook the pasta in the boiling water according to package directions. Transfer the pasta to a large bowl.
- Add the parsley, the remaining fresh basil leaves, the lemon zest, and the remaining cherry tomatoes and red onions to the pasta. Pour the hot oil and seafood over the top and toss. (The fresh herbs should wilt from the heat of the pasta and oil.) Let sit for 1 minute and then toss again until all of the oil is absorbed by the pasta. Taste for seasoning and add more salt and pepper as needed.
- Serve warm or at room temperature.
More about "poachedprawns recipes"
POACHING RECIPES - EASY POACHED RECIPES AND TIPS
From delish.com
POACHING (COOKING) - WIKIPEDIA
From en.wikipedia.org
3 MUST-TRY SPOT PRAWN RECIPES - BCLIVING
From bcliving.ca
OLIVE OIL–POACHED PRAWNS RECIPE | JAMES BEARD …
From jamesbeard.org
WHAT DOES IT MEAN FOR FOOD TO BE POACHED? - THE …
From thespruceeats.com
HOW TO PREPARE BUTTER POACHED GARLIC SHRIMP - COOK …
From cookforyourlife.org
POACHING RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
POACH PERFECT: YOTAM OTTOLENGHI’S RECIPES FOR BUTTERY …
From theguardian.com
49 PERFECT PRAWN RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
POACHED RAINBOW TROUT RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
RECIPE: PORT POACHED PEARS - TAYLOR FLADGATE
From taylor.pt
BUTTER POACHED PRAWNS – SONAL'S FOOD
From sonalsfood.com
GARLIC POACHED PRAWNS WITH ZUCCHINI & ROASTED …
From irenamacri.com
POACHED PEARS | RICARDO
From ricardocuisine.com
5/5 (4)Category DessertsServings 4Total Time 45 mins
CHILIE POACHED PRAWNS RECIPE - FOOD.COM
From food.com
CHINESE POACHED SHRIMP RECIPE
From travelchinaguide.com
POACHING: WHAT IT IS AND WHAT FOODS TO POACH - ORGANIC AUTHORITY
From organicauthority.com
POACHED PRAWNS | SAVOURY CHEF FOODS
From savourychef.com
HOW TO POACH PRAWNS - GREAT BRITISH CHEFS
From greatbritishchefs.com
BUTTER-POACHED PRAWNS WITH WARM GARDEN SALAD RECIPE - BBC FOOD
From bbc.co.uk
BEST POACHED RECIPES AND POACHED COOKING IDEAS - THE DAILY MEAL
From thedailymeal.com
POACHED PEACHES | RICARDO
From ricardocuisine.com
PRAWN RECIPES – SPICE N' PANS
From spicenpans.com
HOW TO POACH SHRIMP - STEP BY STEP - COOKTHESTORY
From cookthestory.com
PROSECCO BUTTER POACHED SHRIMP (EASY, 5-INGREDIENT RECIPE!)
From playswellwithbutter.com
POACHED PRAWNS WITH PEACH DIP - RECIPES | FOOBY.CH
From fooby.ch
HOW TO BARBECUE PRAWNS - GREAT BRITISH CHEFS
From greatbritishchefs.com
PERFECT POACHED SHRIMP RECIPE | MYRECIPES
From myrecipes.com
POACHED FOODS - EASY TO SWALLOW - RECIPES FOR PEOPLE WITH …
From easytoswallow.co.uk
POACHED BREAKFAST BISTRO, SASKATOON - TRIPADVISOR
From tripadvisor.ca
POACHED PRAWNS - YOUTUBE
From youtube.com
HOW TO MAKE POACHED PEARS | ORGANIC FACTS
From organicfacts.net
POACHED PRAWNS RECIPE - FOOD NEWS
From foodnewsnews.com
POACHED PRAWNS | WOOLWORTHS TASTE
From taste.co.za
THE POACHED PEAR - CREATING MEALS ALLERGY FREE
From thepoachedpear.com
VANILLA POACHED PRAWNS (CAMARONES ESCALFADOS CON VAINILLA) - FOOD
From sbs.com.au
HOW TO MAKE THE PERFECT POACHED PEARS | FRUIT | THE GUARDIAN
From theguardian.com
POACHED PRAWNS
From francetoday.com
SEAFOOD TOWER FOR TWO | GORDON FOOD SERVICE CANADA
From gfs.ca
HOW TO MAKE THE BEST POACHED SHRIMP - EVERYDAY EILEEN
From everydayeileen.com
POACHED PRAWNS – CACIO PEPE MEALS
From caciopepemeals.com
SIMPLY POACHED PRAWNS WITH HERB SAUCE (A RECIPE FROM MY
From outside-oslo.com
You'll also love