BROWNED BUTTER GARLIC PRAWNS WITH CAULIFLOWER PUREE
Simple and elegant. This is my copycat of a meal I had at a posh restaurant in the city which cost 4 times as much as making it at home! Please use fresh prawns for this, not frozen ones. It makes a huge difference. Believe me, I've tried this with frozen before - not good!
Provided by Nagi | RecipeTin Eats
Categories Meal Prawns Seafood
Time 20m
Number Of Ingredients 12
Steps:
- Garlic Prawns: Combine ingredients except the wine in a bowl, using your fingers to toss gently. Set aside for 10 minutes.
- Cauliflower Puree: Cook the cauliflower in boiling water until soft - about 10 minutes. Drain and allow to cool slightly. Transfer cauliflower to a blender or food processor, add butter, 1/3 cup of milk, salt and pepper. Puree until smooth, using extra milk to get the texture to your liking. Leave in the blender with the lid on to keep warm.
Nutrition Facts : ServingSize 525 g, Calories 567 kcal, Carbohydrate 21.2 g, Protein 41.8 g, Fat 34.7 g, SaturatedFat 14.2 g, Cholesterol 365 mg, Sodium 593 mg, Fiber 6.4 g, Sugar 9.4 g
BROWNED BUTTER HONEY GARLIC SHRIMP
Browned Butter Honey Garlic Shrimp feels like a gourmet shrimp meal, with half of the effort, maximum taste and all in less than 15 minutes! No marinading required. AN ORIGINAL RECIPE BY KARINA, CAFE DELITES
Provided by Karina
Categories Appetizer
Time 20m
Number Of Ingredients 9
Steps:
- Heat butter in a non stick pan or skillet over medium-high heat. Melt, swirling pan and stirring occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
- Add the honey, lemon juice, soy sauce and garlic; stir well to combine all of the flavours together and cook for 30 seconds until the garlic is fragrant. Remove from heat.
- Pour out just over half of the browned butter from the pan (liquid only), leaving 2 tablespoons of the honey butter mixture in the pan, and reserve the rest for later.
- Add half of the shrimp to the honey/butter in the pan; sear for about 2 minutes each side, or until just cooked through and no longer opaque. Transfer to a plate; set aside.
- Wipe pan over with paper towel and add 2 more tablespoons of the honey/butter mixture to the pan. (You may need to add 1 teaspoon of olive oil or extra butter to the pan if your sauce has thickened too much.) Sear the remaining shrimp for 2 minutes each side, or until just cooked through and no longer opaque.
- Add the cooked shrimp back into the pan, and pour in the remaining honey/butter sauce; stirring through the shrimp to evenly coat. Season with salt and pepper if desired and garnish with parsley.
- Serve with steamed vegetables; over rice or with a salad
Nutrition Facts : Calories 319 kcal, Carbohydrate 18 g, Protein 30 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 405 mg, Sodium 892 mg, Sugar 17 g, ServingSize 1 serving
BROWNED BUTTER SHRIMP
This quick and easy browned butter shrimp makes perfectly seared, sweet and savory shrimp with a buttery nutty flavor!
Provided by The Cooking Jar
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Over medium heat, melt the butter in a skillet.
- Once the butter begins to foam, reduce heat to medium-low and start stirring.
- Stir and simmer for about 3-5 minutes until butter browns.
- Remove from heat and pour 3/4 of the butter into a bowl and set aside.
- Return pan to heat and increase heat to medium again. Add in garlic and saute for 30 seconds until fragrant.
- Toss in the shrimp and season with brown sugar, smoked paprika and salt and pepper to taste.
- Sear the shrimp on both sides until cooked, about 1-2 minutes per side.
- To blacken the shrimp, cook a little longer and use tongs to rub the shrimp into the caramelized bits on the bottom of the pan.
- Dish and serve hot drizzled with remaining browned butter.
- Enjoy!
BROWN-BUTTER SHRIMP WITH HAZELNUTS
Shrimp is an ideal weeknight ingredient, for both its versatility and its quick-cooking nature. This one-skillet meal pairs sweet shrimp with crunchy hazelnuts that are toasted in oil to awaken and refresh their rich, nutty flavor. Browned butter infused with garlic gently cooks the shrimp, keeping them tender and juicy, and a final addition of lemon juice turns the mixture into a tangy, rich pan sauce. Leftovers can be tossed with greens for a quick and satisfying salad, or used for a seafood-based fried rice.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, seafood, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a 12-inch skillet, heat oil over medium. Add hazelnuts and cook, stirring frequently, until the nuts smell toasty and are deep golden, about 2 minutes. Using a slotted spoon, transfer the nuts to a paper towel-lined plate. Season with salt and pepper.
- Add butter and shallot to the skillet, and cook, stirring, until shallots are golden and butter is browned, about 3 minutes. Stir in garlic, then add shrimp. Season with salt and pepper, and cook, stirring occasionally, until shrimp turn opaque and light golden, 4 to 5 minutes. Stir in lemon juice and parsley.
- Transfer shrimp to a serving platter and spoon over any pan sauces. Top with the toasted hazelnuts and serve with crusty bread or over egg noodles.
ARTICHOKE RAVIOLI WITH BROWN BUTTER SHRIMP
A nice pasta dish that I created to use pre-made artichoke ravioli from Trader Joe's that I had, but feel free to substitute whatever ravioli you wish. Note: Nutrition info will be incorrect, as the ravioli is not included.
Provided by Recipe Reader
Categories One Dish Meal
Time 20m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Gently boil ravioli, as directed on package and drain when done.
- Meanwhile, dice the shrimp and season them lightly with salt.
- In a skillet, heat 1 tablespoon butter over medium heat until browned.
- Add shrimp and cook 3-4 minutes, until cooked through.
- Remove shrimp from pan and wipe out remaining butter.
- Add to pan 1 more tablespoon butter, chicken broth, lemon zest, and lemon juice.
- Cook until reduced for a sauce and stir in last tablespoon butter.
- Top ravioli with parmesan cheese and shrimp, then drizzle with sauce.
Nutrition Facts : Calories 287.7, Fat 15, SaturatedFat 8.7, Cholesterol 329.4, Sodium 719.7, Carbohydrate 2.4, Fiber 0.8, Sugar 0.3, Protein 35.2
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