PRAWNS PROVENCALE
I learned how to make these prawns working for a caterer back in the '80s. Be sure to season the breadcrumbs well. Butterflying the prawns takes time, but practically everything except the baking can be done ahead of time. Serve with any number of dips (like lemon aioli) or just a squeeze of fresh lemon.
Provided by Chef John
Categories Appetizers and Snacks Seafood Shrimp
Time 28m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Line a sheet pan with aluminum foil. Brush with 1 tablespoon olive oil.
- Carefully remove shells and legs of prawns; leave the tail attached. To butterfly the prawns, cut a slit with a small sharp knife lengthwise down the belly side of shrimp, almost to the skin on the back. Open out like a book.
- Place chopped garlic, large pinch kosher salt, oregano, and thyme in a mortar; pound and stir with a pestle a few seconds. Add 1 tablespoon fresh parsley. Pound and stir mixture until it turns into a paste, 1 or 2 minutes. Add 1/3 cup olive oil; mix about 1 minute to infuse olive oil with herbs and garlic.
- Place bread crumbs in a mixing bowl. Transfer herb-garlic mixture to breadcrumbs. Add a pinch of salt, black pepper, pinch cayenne, remaining chopped parsley, and grated cheese. Mix with a fork to distribute ingredients evenly. Pinch a bit of the mixture; if it feels a bit dry and doesn't stick to your finger, drizzle in a bit more olive oil. Stir until mixture reaches desired consistency. 2 to 3 minutes.
- Lightly but thoroughly coat cut side of prawns with crumb mixture; place on prepared baking sheet.
- Bake in preheated oven until cooked through and tails curl up, 8 to 10 minutes.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 10.6 g, Cholesterol 177.2 mg, Fat 13.8 g, Fiber 0.8 g, Protein 22.4 g, SaturatedFat 2.8 g, Sodium 475.7 mg, Sugar 0.9 g
PRAWNS A LA PLANCHA WITH GARLIC AND LEMON CONFIT
Provided by Rachael Ray : Food Network
Categories main-dish
Time P2DT1h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- On a Japanese mandoline, slice the garlic as finely as possible; it should be translucent.
- Heat 2 cups vegetable oil in a large, heavy Dutch oven to 250 degrees F. Add the sliced garlic and cook until golden brown. Remove with a slotted spoon and drain on paper towels.
- Peel and devein the prawns, leaving the head and tail pieces intact. Heat 2 tablespoons vegetable oil in a large saute pan over high heat until oil is almost smoking. Season 6 prawns with salt and pepper and add to hot oil. Cook 1 minute on each side and then transfer to a paper towel to drain. Repeat until all prawns are cooked, adding more oil as needed.
- Arrange prawns on a plate and drizzle with the Lemon Confit, using some of the oil. Sprinkle with garlic chips and chopped parsley.
- Prepare the Lemon Confit a couple days in advance. Slice the lemons lengthwise and place in a stainless steel pot. Add all remaining ingredients, except olive oil, cover with cold water, and bring to a boil over medium heat. Reduce heat to maintain a slow simmer; too much heat will cause the lemon to fall apart. Simmer for 15 minutes and then pour into sanitized mason jars. Seal and let cool in refrigerator.
- When ready to use, scrape out the pith of the lemons with a knife and cut up the skin into small cubes. Immerse in olive oil a couple hours prior to using.
PROVENCAL SHELLFISH STEW
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large soup pot over medium heat. Add the onion and fennel and cook, stirring occasionally, until the vegetables are golden, about 5 minutes. Add the garlic, pepper, and saffron and cook another minute. Stir in the vermouth and simmer until reduced by about half. Lightly crush the tomatoes through your fingers into the pot; stir in their juices, add the water, orange zest, bay leaf, cover, and simmer until the flavors come together, about 20 minutes.
- Adjust the heat so that the broth simmers briskly. Stir in the clams, cover the pot, and cook until they just begin to open, 6 to 8 minutes. (To keep the clams from overcooking, transfer any fully opened ones to a bowl.) Add the scallops and shrimp and cook, uncovered, until they are just cooked through and opaque, 2 to 3 minutes more. Stir in the vinegar, parsley, and return any of the cooked clams along with their juices. Season with salt, if needed. Divide stew and shellfish among 4 warm bowls. Serve.
Nutrition Facts : Calories 295 calorie, Fat 9 grams, SaturatedFat 1 grams, Carbohydrate 15 grams, Fiber 2 grams, Protein 30 grams
SHRIMP PROVENCAL
For a gourmet meal this is very easy to prepare. Leftovers reheat well the next day too! Instead of using fresh shrimp like the recipe originally called (took too long the first time I did it) we now use frozen, raw, peeled and it tastes the exact same, but with 1/4 of the time! This is great over rice and served with French bread.
Provided by MICHELLE_F
Categories World Cuisine Recipes European French
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
- Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.
Nutrition Facts : Calories 248.6 calories, Carbohydrate 11.8 g, Cholesterol 172.5 mg, Fat 9 g, Fiber 2.6 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 322.1 mg, Sugar 5.8 g
QUICK EASY PROVENCAL SAUCE
this quick and easy provencal sauce can be used as a base for other sauces or just with pasta as a main meal!
Provided by jackloverlover
Time 35m
Yield Makes Batches
Number Of Ingredients 5
Steps:
- finely chop the garlic, and slice the onions. Add to a pan and sweat.
- Add the tomatos, white wine and mixed herbs and simmer until a sauce consistancy
- For a reallly fine sauce just put through a blender. But it is best left chunky for pasta sauce
HONEY PRAWNS (SHRIMP)
We love honey prawns and what I like about this recipe over some of the restaurant recipes are that the prawns are not in a batter and it is served with vegetables, the only addition I would make is to add a finely sliced hot red chilli and stir fry in step 4 with garlic etc. The recipe calls for leaving the tails on the prawns, I prefer not too, personal preference. VARIATION - for honey chicken, use 600 grams of chicken breast fillets, sliced, instead of prawns making it more budget friendly meal. Preparation time is based on you peeling prawns and has been estimated.
Provided by ImPat
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk cornflour and 1 tablespoon stock in a jug until smooth and stir in honey and remaining stock.
- Heat a wok over medium high heat and add 1 tablespoon oil and swirl to coat.
- Stir fry prawns, in batches, for 2 to 3 minutes or until just turning pink and transfer to a bowl.
- Heat remaining oil in wok and add carrot and stir fry for 3 to 4 minutes or until just tender and then add garlic, sesame seeds and snow peas and stir fry for 2 minutes.
- Return prawns to the wok and add honey mixture and green onion and stir fry for 2 minutes or until sauce boils and thickens and prawns are cook through.
- Serve.
Nutrition Facts : Calories 360.4, Fat 8.8, SaturatedFat 1.4, Cholesterol 315.9, Sodium 1473.9, Carbohydrate 33.8, Fiber 2, Sugar 26.2, Protein 36.6
SHRIMP PROVENçALE
Provided by Jocelyne Roux
Categories Olive Shellfish Tomato Sauté Quick & Easy Basil Shrimp Summer Bon Appétit Los Angeles California
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add shrimp and sauté just until pink, about 1 minute. Using slotted spoon, transfer shrimp to bowl. Add bell peppers, onion, thyme, garlic and fennel seeds to skillet. Sauté until onion softens, about 8 minutes. Add tomatoes with juices, olives, wine and tomato paste; bring to boil. Reduce heat to medium-low, cover and simmer until flavors blend, about 10 minutes. Add shrimp; simmer uncovered until shrimp are just opaque in center, about 3 minutes. Mix in basil; season with salt and pepper.
INA'S SCALLOPS PROVENCAL
Courtesy of Ina Garten, Barefoot Contessa. A GREAT recipe for those seafood lovers! Amazingly simple to make and quick to the table... Enjoy!
Provided by Lindas Busy Kitchen
Categories < 15 Mins
Time 15m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- If you're using bay scallops, keep them whole.
- If you're using sea scallops, cut each one in 1/2 horizontally.
- Sprinkle with salt and pepper, toss with flour, and shake off the excess.
- In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer.
- Lower the heat to medium, and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3-4 minutes, total.
- Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley, and saute for 2 more minutes, tossing the seasonings with the scallops.
- Add the wine, cook for 1 minute, and taste for seasoning.
- Serve hot with a squeeze of lemon juice.
More about "prawns provencale recipes"
PRAWN PROVENCALE RECIPE | SEA FOOD RECIPES IN ENGLISH
From kfoods.com
RECIPE FOR GRILLED PRAWNS WITH PROVENCAL FLAVOURS
From perfectlyprovence.co
Cuisine French, ProvencalCategory AppetizerServings 4Total Time 35 mins
SIZZLING CRêPES WITH PRAWNS | PRAWN RECIPES - JAMIE OLIVER
From jamieoliver.com
KING PRAWNS WITH PROVENçALE ROUILLE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
PRAWN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SIZZLED SHRIMP PROVENçAL RECIPE - CHEF BOBO | FOOD & WINE
From foodandwine.com
FOOD WISHES VIDEO RECIPES: PRAWN PROVENCALE – EATING …
From foodwishes.blogspot.com
HOW TO MAKE SHRIMP PROVENçAL - BEST RECIPE | CHARLESTON MAGAZINE
From charlestonmag.com
RECIPE: MAKE CLAUDIA RODEN'S SPAGHETTI WITH PRAWNS PROVENçAL
From completefrance.com
PRAWN PROVENCALE RECIPE - COOK WITH HAMARIWEB.COM
From hamariweb.com
PRAWN SHRIMP PROVENCALE RECIPE BY FIX.AND.FREEZE.FOODS | IFOOD.TV
SCAMPI PROVENCAL - FRENCH RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
BEST PRAWN RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
SHRIMP PROVENCAL RECIPE – RECIPE CRITIQUE
From recipecritique.com
13 BEST PRAWN RECIPES | EASY PRAWN RECIPES - NDTV FOOD
From food.ndtv.com
PRAWNS PROVENCALE | RECIPE | RECIPES, BAKED PRAWNS RECIPE, PRAWNS ...
From pinterest.com
PRAWNS IN PROVENçALE SAUCE - ASDA GOOD LIVING
From asda.com
FRENCH SALT-CRUSTED PRAWN WITH BéARNAISE SAUCE AND PEPPER - CTV
From more.ctv.ca
SHRIMP PROVENçAL | TASTE FRANCE MAGAZINE
From tastefrance.com
SHRIMP RECIPE: PRAWNS PROVENCALE BY CHEF JOHN – REDCIPES
From redcipes.com
SPANISH GARLIC PRAWNS RECIPE - BBC FOOD
From bbc.co.uk
PROVENCAL PRAWNS - THE TELEGRAPH
From telegraph.co.uk
PRAWNS PROVENCALE RECIPE | CDKITCHEN.COM
From cdkitchen.com
PRAWN PROVENCALE - BAKED GARLIC AND HERB SHRIMP APPETIZER
From youtube.com
KING PRAWNS PROVENçAL ASC – ESCAL SEAFOOD
From escal-seafood.com
PRAWNS PROVENÇALE - MENU - LEFT BANK BRASSERIE - LARKSPUR
From yelp.com
PRAWN PROVENCALE RECIPE BY CHEF.ALEXANDE | IFOOD.TV
From ifood.tv
PROVENCAL SHRIMP SAUTé | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
SHRIMP AND PRAWN AS FOOD - WIKIPEDIA
From en.wikipedia.org
CHEF SERIES: PRAWN PROVENCALE | RITZ GRILL
From ritzlunch.ca
HOW TO PRONOUNCE SHRIMP PROVENCALE | HOWTOPRONOUNCE.COM
From howtopronounce.com
PRAWNS PROVENCALE ON A TIAN OF MIXED WILD RICE | FOOD …
From pinterest.ca
HOW TO MAKE SPOT PRAWNS A LA PROVENçAL - YOUTUBE
From youtube.com
PRAWN RECIPES - BBC FOOD
From bbc.co.uk
WHAT IS SHRIMP PROVENCAL - THERESCIPES.INFO
From therecipes.info
25 FOODS IN PROVENCE (WHAT TO EAT AND DRINK) - SNIPPETS OF PARIS
From snippetsofparis.com
WHAT TO KNOW ABOUT PROVENçAL CUISINE | BUTTERFIELD & ROBINSON
From butterfield.com
SHRIMP PROVENçAL - THE MIDNIGHT BAKER - EASY SHRIMP CASSEROLE
From bakeatmidnite.com
PRAWNS PROVENCALE | RECIPE | FOOD, IMPRESSIVE APPETIZERS, RECIPES
From pinterest.com
PRAWN RECIPE PRAWN PROVENCALE - FOOD NEWS
From foodnewsnews.com
You'll also love