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
THAI PRAWN SATAY
Tasty, the peanut sauce makes this a lip smacking dish, it goes with almost any Thai meal. I sometimes change the prawns for chicken or even pork, it's that good.
Provided by Brian Holley
Categories Curries
Time 34m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat half of the oil in a wok and fry the garlic and onion for 3 minutes.
- Add the chillies lime leaves, lemon grass and the curry powder, cook for 2 minutes.
- Stir in the coconut milk cinnamon stick, peanut butter, tamarind juice, fish sauce, sugar and lemon juice.
- Reduce the heat and simmer for 15 mins, stir to prevent the mixture from sticking.
- Heat the remaining oil in a separate pan and fry the prawns till they are pink and just firm.
- Mix the prawns with the sauce and serve garnished with the sliced spring onions, red chillies and coriander leaves.
- serve with lemon rice. Wonderful.
Nutrition Facts : Calories 555.1, Fat 36.5, SaturatedFat 15.3, Cholesterol 172.5, Sodium 1016.4, Carbohydrate 29.5, Fiber 5.2, Sugar 18.4, Protein 32.7
PRAWN (SHRIMP) SATAY
Posted for ZWT 2006. This recipe comes from my Thai Cooking Class book. Haven't tried it yet, but looks like it will be QET ... Quick, Easy and Tasty
Provided by Galley Wench
Categories Thai
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare Marinade: In bowl combine chopped garlic, turmeric, coriander root, salt, sugar and oil.
- Add prawns, ensuring that they are completely covered.
- Refrigerate for at least 20 minutes.
- To prepare skewers:
- Thread prawns (shrimp) onto satay skewers using one prawn per skewer. Grill or BBQ over high heat until pink, about 2 minutes each side.
- Serve with Satay Sauce.
SHRIMP SATAY
Provided by Robin Miller : Food Network
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small saucepan, whisk together the peanut sauce, black bean sauce, and hot sauce. Set over medium-high heat, bring to a simmer, and simmer until reduced slightly, 5 to 7 minutes.
- Meanwhile, coat a stove-top grill pan, griddle, or large skillet with cooking spray and set over medium-high heat. Skewer the shrimp, leaving a little space between each one to allow for even cooking. Place the skewers on the hot pan and cook until the shrimp are bright pink and cooked through, about 5 minutes, turning frequently.
- Serve the shrimp with the warm peanut sauce on the side for dunking.
- In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
- The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
SHRIMP SATAY
Shrimp rules at my house. My husband made these delicious skewers and I am reminded why I love this man so much .
Provided by ratherbeswimmin
Categories High Protein
Time 1h4m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make the sauce: in a saucepan, whisk together all the sauce ingredients with 1/4 cup water.
- Over medium heat, bring to a simmer; cook 1-2 minutes to thicken; set aside To make the shrimp: In a small mixing bowl, add the cumin, salt, ginger, and curry powder; stir to mix.
- Put shrimp into a medium-size mixing bowl; drizzle with peanut oil and toss to coat.
- Sprinkle spice mixture over the shrimp; toss to coat.
- Cover and refrigerate for 20-30 minutes.
- Thread shrimp on skeweres.
- Grill over direct high heat for 2-4 minutes or until just opaque in the center and firm to touch (turn skewers halfway through grill time).
- Serve warm with satay sauce.
Nutrition Facts : Calories 183, Fat 13.8, SaturatedFat 2.5, Cholesterol 53.6, Sodium 839.9, Carbohydrate 6.5, Fiber 0.9, Sugar 4.5, Protein 9.8
5 MINUTE THAI SHRIMP SATAY
This is a fast and easy recipe that will fool everyone into thinking you have spent a long time in the kitchen! From the Kraft What's Cooking Book. Hope you enjoy!
Provided by Leslie
Categories Thai
Time 9m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Thread shrimp onto skewers.
- Mix peanut butter, salad dressing until smooth.
- Stir in water and soy sauce.
- Brush 1/2 of sauce on shrimp.
- Grill or broil for about 3-5 minutes or until shrimp becomes opaque.
- Serve with remaining sauce for dipping.
- NOTE: If using wooden skewers be sure to soak for 1 hour beforehand.
Nutrition Facts : Calories 122.9, Fat 2, SaturatedFat 0.4, Cholesterol 172.8, Sodium 318.3, Carbohydrate 1.4, Sugar 0.1, Protein 23.3
NYONYA PRAWN/SHRIMP
Nyonya food, also referred to as Straits Chinese food or Lauk Embok Embok, is an interesting amalgamation of Chinese and Malay dishes thought to have originated from the Peranakan (Straits Chinese) of Malacca over 400 years ago. This was the result of inter-marriages between Chinese immigrants and local Malays, which produced a unique culture. Here, the ladies are called nyonyas.
Provided by ladylynd
Categories Asian
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sauté lemon grass, garlic, onion and chili with
- vegetable oil until its turned slightly brown or when you can smell the aroma.
- Add salt to taste.
- Then add in the coconut milk and stir until it's dried up.
- Lastly add in the prawns/shrimp. Cook until prawn is done.
- Ready to serve.
- This dish is meant to be dry and the sautéed ingredients will enhance the prawn's flavor.
Nutrition Facts : Calories 516.7, Fat 30.3, SaturatedFat 13.8, Cholesterol 126, Sodium 597.5, Carbohydrate 47.3, Fiber 1.2, Sugar 41.1, Protein 15.7
THAI SATAY PRAWNS
Whip up this quick weeknight dinner, with noodles, ginger, coconut milk and frozen peas - ready in 25 minutes
Provided by Katy Gilhooly
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Put the peanuts, coconut milk, ginger, fish sauce and lime juice into a food processor and pulse to a smoothish paste. Put the prawns in a bowl, add the peanut paste and mix well. Cook the noodles following pack instructions, then drain, cool under running water and drain again.
- Heat the oil in a large wok or frying pan, add the prawns and cook for 1 min. Still on a high heat, add the peas and cook for a further 3-4 mins until the prawns are completely pink. Stir in the noodles and spring onions until heated through. Sprinkle over the coriander and serve with the lime wedges.
Nutrition Facts : Calories 594 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 1.7 milligram of sodium
CHICKEN AND SHRIMP SATAY
I lightened up a recipe that I found in a cookbook, and these grilled kabobs were the tasty result. The scrumptious peanut butter dipping sauce is always a hit. -Hannah Barringer of Loudon, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside. , In a small skillet, saute green onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the parsley, wine , lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 4 hours, turning occasionally., In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat. Grill skewers, covered, covered, over indirect medium heat or broil 4 in. from the heat for 7 to 8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce.
Nutrition Facts : Calories 190 calories, Fat 7g fat (3g saturated fat), Cholesterol 126mg cholesterol, Sodium 339mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
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