Spicy Prawns In White Wine Sauce Recipes

Steps:

• Clean, shell and devein prawns. Lightly sprinkle with salt and black pepper.
• Heat oil in wok. Add in garlic, chilli and stir fry till fragrant.
• Add prawns and cover wok with lid.
• Cook 2-3 minutes over low heat.
• Lift the lid briefly, add in wine, cover again and continue to cook for an extra 3-4 minutes until gravy is almost evaporated. Sprinkle with ground black pepper.
• Serve immediately.

Steps:

• Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
• Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.

Steps:

• Heat oil in a large skillet and tilt pan to coat bottom. Add shallot and garlic and cook over medium heat for 2 minutes, until softened, but not browned.
• Add shrimp and cook, stirring just until pink and loosely curled, about 2 minutes.
• Stir in wine, salt, pepper, lemon juice, thyme and parsley. Cook 1-2 minutes, stirring to coat shrimp, until sauce is heated through.

Steps:

• Cook the pasta. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 mins. Tip in the wine and bubble over a high heat for 1 min, then lower the heat and stir in the crème fraîche and lemon juice. Season to taste with salt and plenty of black pepper. Simmer for 1 min to reduce a little, then add the prawns and simmer in the sauce until just pink.
• Drain the pasta and tip into the sauce with half the chives. Use tongs to mix everything together. Divide between 2 shallow bowls and sprinkle with the remaining chives.

Steps:

• Heat oil over medium/high heat.
• Add garlic and onions.
• Stir constantly for 1 minute.
• Add shrimp and scallops.
• Continue stirring for 2 minutes.
• Add wine, basil, red pepper, chicken base.
• Allow to simmer 2 minutes.
• when cooked the shrimp will turn pink and the scallops will be opaque.
• Add butter, lemon juice, salt and pepper.
• Sprinkle with parsley and grated cheese.
• Toss with rice.
• (Any extra juices/sauce may be used for dipping bread).

Steps:

• If using frozen shrimp defrost in a bowl of tepid water. Then rinse off and pat dry.
• In a large saucepan melt 3 tablespoons of the butter or margarine over medium heat. While that is melting toss the shrimp with all the dry ingredients.
• Once butter is completely melted and turning a light golden color add the shrimp. Cook on one side until nice and brown and crispy. Turn over and add lemon juice. Cook until opaque, one-two more minutes.
• Remove shrimp from pan. Leave pan on the flame. Add the remaining butter and let melt. Once the butter is melted add the wine to deglaze the pan and bring to a simmer. Let sauce cook down until it almost stops bubbling.
• Pour over shrimp and enjoy!