Buttery Chilli Prawns Food

BUTTERY CHILLI PRAWNS

Buttery chilli prawns image

Spicy seafood is a really versatile dish for sharing - make sure there's plenty of bread for the juices

Provided by Sarah Cook

Time 23m

Number Of Ingredients 9

Ingredients

25g butter
2 tbsp olive oil
3 garlic cloves, finely chopped
1 red chilli, seeds left in and finely chopped
½ tsp sweet paprika
12-20 large raw king prawns with shells
juice 1 lemon, plus a few slices for a finger bowl
½ small bunch parsley, roughly chopped
small loaf crusty bread, warmed to serve

Steps:

Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.

Nutrition Facts : Calories 237 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.6 milligram of sodium

BARBECUED PRAWNS WITH CHILLI, LIME & CILANTRO BUTTER

Barbecued Prawns With Chilli, Lime & Cilantro Butter image

One of Australia's greatest cookery contributions, shell-on prawns cook quickly and stay succulent on the barbecue. Try this garlicky and delicious recipe and you'll understand why the shrimp is so good on the barbie! Add 30 minutes on for marinating time. This recipe is from John Torode. Enjoy!

Provided by Nif_H

Categories Australian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs large raw tiger shrimp, heads removed, but unpeeled
1 large garlic clove
1 small bunch cilantro, roughly chopped
1 red chili, deseeded and chopped
juice 1 lime, plus wedges to serve
3/4 cup butter, softened

Steps:

To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy. Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge.
Add the butter and some salt and pepper to the food processor, and pulse again until everything is combined. Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden.
Let prawns marinate and butter harden for about 1/2 hour.
Heat the barbecue to medium-high. Cook the prawns for 3-4 mins on each side until they turn pink. Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns. Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.

Nutrition Facts : Calories 467.7, Fat 36.8, SaturatedFat 22.1, Cholesterol 377.5, Sodium 1588.9, Carbohydrate 2.4, Protein 31.3

PRAWNS IN STAR ANISE CHILLI BUTTER

Prawns in Star Anise Chilli Butter image

I found this on the Scotsman and made it for lunch today. We thought it was pretty good, and a bit different. I followed the directions as written, but using an ovenproof pan or just topping the stir-fried prawns with the butter mixture and heating it on the stove top would also work. I used regular king prawns which I seasoned before serving. We like spicy food, so next time I'd use an extra chilli or two. Should pair well with fettucine or rice, but if serving as is a crusty loaf to mop up the sauce is a must.

Provided by Soobeeoz

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

20 raw peeled tiger shrimp
3 whole star anise
3 whole garlic cloves
1 tablespoon vegetable oil
100 g unsalted butter
3 red chilies
1 bunch coriander (cilantro)

Steps:

Pre-heat oven grill on highest setting.
Lightly crush star anise, mash garlic, finely slice chillis, chop coriander, and drop these into a running food processor along with the butter. When mixture forms a ball, scrape down sides of bowl and place mixture in a dish.
Stir fry the prawns in the vegetable oil in a very hot wok.
When done, put prawns into an oven-proof dish and top with butter mixture. Cook for a maximum of one minute under heated grill.
Serve on its own or with bread to mop up the juices.

Nutrition Facts : Calories 258, Fat 24.4, SaturatedFat 13.4, Cholesterol 99.3, Sodium 50.6, Carbohydrate 4, Fiber 0.6, Sugar 1.8, Protein 7.1

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