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!
BROILED LEMON AND GARLIC TIGER PRAWNS
This is a family favorite for home movie night; it's quick and easy and kids like the 'finger food' style.
Provided by SPJENSEN
Categories Appetizers and Snacks Seafood Shrimp
Time 15m
Yield 6
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 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp.
- Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 0.6 g, Cholesterol 256.1 mg, Fat 32.4 g, Protein 19.8 g, SaturatedFat 20.1 g, Sodium 454.5 mg, Sugar 0.1 g
CARIBBEAN TIGER PRAWNS WITH GRILLED PINEAPPLE SALSA
Steps:
- For the prawns: In a measuring cup, whisk together the agave, sugar, lemon juice and lime juice until the sugar is dissolved. Pour half of the mixture into a large bowl; reserve the rest in the cup for serving. To the marinade in the bowl, add the olive oil, chile flakes, paprika, garlic, ginger, orange zest, and salt and pepper to taste. Add the prawns, stirring to coat. Set aside to marinate for 10 to 20 minutes.
- For the grilled pineapple salsa: Prepare a grill for medium-high heat.
- Thread the pineapple cubes onto skewers. Grill until grill marks appear, turning once, 3 minutes per side. Remove the skewers from the heat; turn the heat down to medium.
- Remove the pineapple cubes from the skewers and place in a large bowl, along with the tomatoes, jalapenos, red onions, parsley and a pinch of salt. Stir to combine, then set aside.
- For the cilantro crema: Stir together the sour cream, agave, lemon juice and cilantro. Set aside.
- Grill the prawns: Clean and lightly oil the grill grates. Remove the prawns from the marinade and grill, turning once, until grill marks appear and the prawns are cooked through, about 2 minutes per side.
- Serve the prawns drizzled with the reserved marinade and the cilantro crema, and with the pineapple salsa on the side.
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
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