ONE-POT MOROCCAN SHRIMP TAGINE
The rich, exotic flavors of Morocco shine through in this delicious, one-pot shrimp tagine dish! Serve over prepared couscous.
Provided by SunnyDaysNora
Categories World Cuisine Recipes African North African Moroccan
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Heat a Dutch oven over medium-high heat. Add olive oil. Saute carrots, onion, potato, and bell pepper until soft, about 5 minutes. Add olives, garlic, and ginger paste and saute for 2 minutes.
- Stir in tomatoes, cilantro, parsley, cumin, seasoned salt, sazon, paprika, turmeric, lemon juice, cayenne, black pepper, and bay leaf. Cover and cook until tomatoes have broken down and flavors have combined, about 20 minutes. Add shrimp, cover, and cook until they are bright pink, about 5 minutes.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 28.8 g, Cholesterol 115 mg, Fat 11.2 g, Fiber 5.7 g, Protein 16.3 g, SaturatedFat 1.6 g, Sodium 1669.8 mg, Sugar 7.6 g
TIGER PRAWNS IN GARLIC BUTTER
These are incredable!! You will never have enough and everyone will want the recipe!! Make lots for a full meal or serve as a first course. from Mexican, healthy ways with a favourite cusine.
Provided by Derf2440
Categories Lunch/Snacks
Time 22m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the prawns in a colander, remove their heads and leave them to drain.
- Heat the butter and oil in a large frying pan, add the garlic and fry over a low heat for 2 to 3 minutes (Cook the prawns in a large frying pan or cast iron flamproof dish that can be taken directly to the table, so that they retain their heat until they are served).
- Add the lime rind and juice.
- Cook, stirring constantly, for 1 minute more.
- Add the prawns and cook them for 2 to 3 minutes until they turn pink.
- Remove them from the heat, sprinkle with coriander and serve with the warm tortillas.
- Give each guest a finger bowl filled with water and a slice of lemon, for cleaning their fingers after shelling the prawns, and provide lots of paper napkins!
SPANISH TIGER PRAWNS (SHRIMPS)
I regularly cook these for dinner parties and they remain a firm favourite. I have had to teach numerous friends the recipe and have had the dish cooked for me many times on return invitations. It is important that the prawns are raw, with the heads on, as this is where much of the flavour comes from. Fresh are better, but frozen tiger prawns make a perfectly satisfactory alternative if necessary. Birds-eye chillies are very small, but very hot. During marinading, a small amount of this heat is transferred to the oil and sherry. Be careful not to bite into one of these chilles, though - you will find yourself stuffing your mouth full of bread to numb the burn! I normally serve the dish as a starter, in the pan in the centre of the table and accompanied with lots of fresh French bread for dunking. Wonderfully tasty and typically Spanish.
Provided by Snowbunny Andorra
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix a count the olive oil and sherry in a shallow dish. Add garlic, chillies, salt and pepper. Squeeze lemon into mixture.
- Remove shells from prawns. Squeeze the heads into the mixture, place the prawns and heads into the mixture and discard the remaining shells. The squeezing of the heads is a very important step and should not be forgotten, however squeemish!
- Ensure the prawns are mostly covered by the mixture. If not, add more sherry and olive oi in equal measures.
- Cover and leave to marinade at cool room temperature for as long as possible, preferably 3 hours. If less time is available, add more garlic and chillies. Mix occasionally to cover the prawns.
- Remove prawns from mixture, leaving heads in the sauce, and place to one side.
- Heat the marinade over a high heat until bubbling and the heads have turned pink.
- Return the raw prawns to the pan and stir until just cooked.
- Remove some heads from the pan if desired, although a few make an attractive addition, and the Spanish traditionally suck any remaining juice from them.
- Serve in the pan in the centre of the table with lots of crust bread for dipping.
Nutrition Facts : Calories 1161.8, Fat 69.2, SaturatedFat 9.8, Cholesterol 380, Sodium 391.3, Carbohydrate 15, Fiber 0.8, Sugar 3.1, Protein 51.4
SKEWERED TIGER PRAWNS WITH HONEY-LIME BUTTER
From Australia the Beautiful Cookbook, Cape York Peninsula. "Tiger prawns grow up to 20 centimeters (8 inches) in length and have distinct brown, yellow or orange stripes on their bodies, legs and whiskers. The instructions recommend using a small food processor or blender for making the Honey-Lime Butter.
Provided by mersaydees
Categories Australian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak 12 wooden skewers in water for 20 minutes. Preheat a griller (broiler) on high.
- Combine all the Honey-Lime Butter ingredients in a small food processor fitted with the metal blade or in a blender, including paprika to taste. Process until smooth. Using a spatula, transfer to a small, heavy pan and place over low heat. Cook gently for 5 minutes to blend the flavors. Set aside.
- Prepare a heatproof grilling plate or barbecue plate by lining with heavy-duty aluminum foil. Drain the skewers and thread 2 prawns onto each of the skewers. Arrange the skewers on the foil-covered plate. Brush the prawns with some of the butter.
- Grill or broil, turning once and brushing with the butter to keep the prawns moist and well flavored, until cooked through, about 2 minutes on each side.
- Transfer to warmed individual plates and garnish with the coriander sprigs and lime halves. Best served immediately.
Nutrition Facts : Calories 293, Fat 27.2, SaturatedFat 17, Cholesterol 101.4, Sodium 142.2, Carbohydrate 9.7, Fiber 1.1, Sugar 5.3, Protein 3.9
BROILED LEMON AND GARLIC TIGER PRAWNS
This is what I call adult finger food. I made this up one evening after the grocery store had these huge shrimp on sale in a tank.
Provided by Bippie
Categories Very Low Carbs
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven on broiler setting. With a sharp knife, remove tails from prawns and butterfly them from the underside. Arrange prawns on broiler pan.
- In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 butter mixture in a small bowl and brush onto prawns. Sprinkle all the prawns with parmesan cheese.
- Place broiler pan on top rack and broil prawns for 4-5 minutes or until done. Serve with remaining butter mixture for dipping.
Nutrition Facts : Calories 411.2, Fat 33.8, SaturatedFat 20.5, Cholesterol 257.5, Sodium 449.7, Carbohydrate 1.7, Sugar 0.2, Protein 25
SHRIMP ETOUFFE
This is another of my family favorites. I learned how to make this rich, shrimp stew when we lived in Louisiana. It is fast & simple to prepare and tastes great. I honestly almost always use the precooked frozen shrimp in this, as they are available year round. I am completely guessing on the prep and cook times - I know I can get this dish ready in under an hour from start to finish, including thawing the fish and chopping the veggies. The cooking goes very quickly. I serve this atop bowls of hot rice and make hot sauce available to add more heat to individual servings. If you happen to have cooked crawfish, you can use that as well.
Provided by HeatherFeather
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- If you are using fresh shrimp, peel and devein first; if using frozen precooked shrimp, you can thaw them right before using by placing the shrimp in a mesh colander and running them under cold water for about 5-10 minutes until thawed, stirring so they don't stick together- drain well.
- Keep shrimp cold until ready to use.
- Heat a large, deep skillet over medium-high heat.
- Melt butter in pan and sauté celery, bell pepper, green onion, and garlic until softened and lightly browned.
- Stir in flour until blended, then pour in soup, V-8, and salt.
- Cook until thick (you may need to lower temperature a bit), stirring often.
- Add remaining ingredients and cook until the shrimp are cooked through (they will turn pink and opaque- this only takes a few minutes) or, if using precooked seafood, just until the shrimp are heated through.
- Be careful not to overcook the shrimp or it will get tough.
- Ladle over hot, cooked rice.
Nutrition Facts : Calories 561.2, Fat 16.8, SaturatedFat 8.6, Cholesterol 259.6, Sodium 1372.5, Carbohydrate 70.1, Fiber 3.7, Sugar 6, Protein 31.2
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