Exmouth Creamy Cod And Prawns Shrimp Food

CREAMY GARLIC PRAWNS (SHRIMP)

Steps:

• Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).
• Stir through salt just prior to cooking.
• Melt 15g / 1 tbsp butter in a large skillet over medium high heat. Add half the prawns and cook for 1 minute on each side, then remove.
• Repeat with remaining prawns (you shouldn't need more butter), then remove. Scrape out excess remaining garlic from pan and add to cooked prawns.
• Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.
• Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the winey smell is gone.
• Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.
• Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.
• Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.
• Serve sprinkled with parsley, over mashed potato or something to soak up that fabulous sauce!

EXMOUTH CREAMY COD AND PRAWNS (SHRIMP)

Steps:

• Toss the cod in flour seasoned with salt and pepper.
• Heat the 2 tablespoons of oil in a frying pan and cook cod for about 2 minutes each side; you want it almost cooked but not completely.
• Remove the fish, drain on kitchen paper, and wipe out the pan.
• Cut or break the almost cooked fish into chunks about 2 inches square.
• Toss the peeled prawns in the Cajun seasoning and black pepper.
• Heat the 1 tablespoon of oil.
• Add the onion slices and cook for about 5 minutes or until softened.
• Add the garlic and cook a minute or two more.
• Add the red and green capsicum strips and cook for about two minutes.
• Now add the prawns and cook for a minute or two each side (until they turn pink); add the cream and lemon juice and bring to the boil.
• Return the fish to the pan and reduce the heat to simmer for another couple of minutes to heat and finish cooking the fish through. Serve over steamed rice.

CURRIED CORN WITH COD & PRAWNS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Cook the corn cobs in a pan of lightly salted boiling water for 10 mins. Drain and leave to cool slightly. Stand the cobs upright on a board and slice the kernels off using a sharp knife in a downward motion along the length of the cob.
• Heat the olive oil in a large frying pan over a medium heat and cook the onion with a pinch of salt for 10 mins until golden and caramelised. Add the garlic, ginger, cumin, ground coriander, chilli and turmeric, and cook for 2 mins more. Tip in the coconut milk and tomatoes, then bring to a simmer. Arrange the cod fillets in a large roasting tin or casserole, then pour the spiced coconut and tomato mixture around the fish. Add the corn and prawns, and bake for 18-20 mins. Scatter with with fresh coriander and chillies and serve with rice and lime wedges on the side for squeezing over.