Garlic Prawns Food

GARLIC PRAWNS

Steps:

• Remove prawn heads and peel prawns, leaving tails intact.
• 'Butterfly' prawns by turning them on to their backs and, working from the tail, use a small, sharp knife to slit them almost in half lengthwise.
• Press down lightly with your hand to flatten them slightly.
• Remove and discard the 'vein' located along the length of the cut.
• Place the prawns in a single layer into a buttered baking dish.
• Now, simply combine the melted butter, garlic, lemon rind and juice, 1 tablespoon of the chopped parsley and a good pinch or two of black pepper and pour evenly over the prawns in the baking dish.
• At this stage, the dish can be covered with plastic wrap and kept in the fridge until you are ready to cook it.
• To cook, preheat oven to 230°C (450°F).
• Place the baking dish on the highest shelf of the oven.
• Cook prawns for 5-8 minutes, or until pink.
• The prawns will take more like 7-8 minutes to cook if they have been prepared earlier and chilled.
• To serve, sprinkle lightly with salt and with the reserved parsley.

CREAMY GARLIC PRAWNS

Steps:

• Peel and devein prawns leaving tails on.
• In a small bowl combine lemon juice, crushed garlic, salt and pepper.
• In a heavy based skillet, melt butter and olive oil on a medium heat.
• Once butter has melted add prawns and garlic mixture and increase heat to ensure prawns are cooked quickly.
• Toss prawns and mixture for 1-2 minutes or until prawns turn pink.
• Add coriander and toss for a further 30 seconds.
• Reduce heat. Add cream and stir through.
• Serve with jasmine rice.

PATSY'S GARLIC & CHILLI PRAWNS

Steps:

• Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.
• Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves.
• Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, before stirring in the paprika.
• Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns.
• Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
• Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine.

GARLIC PRAWNS (SHRIMP!)

Steps:

• Marinade: Place the prawns, garlic, olive oil and pepper in bowl. Gently toss then set aside for 20 minutes.
• Salt: Add salt into prawns just before cooking and toss.

ANTHONY'S GARLIC PRAWNS

Steps:

• Preheat oven to 180°C.
• Remove the crusts from the sourdough bread, then roughly tear bread into pieces and place bread in the food processor, cover with the lid, then whiz until you have coarse breadcrumbs.
• Spread the breadcrumbs over a small oven tray, then bake for 5 minutes, then remove the tray from the oven, then give the breadcrumbs a stir and then bake for a further 5 minutes or until dry, but not coloured, set aside to cool.
• Heat oil in a large frying pan over medium high heat and add the garlic and chilli and cook stirring for 30 seconds and then add the prawns and cook, turning for 4 minutes or until just cooked.
• Add the breadcrumbs and basil and cook for 1 minute or until combined and well coated and then season with salt and pepper.
• Serve with crusty bread and lemon wedges.

GARLIC PRAWNS

Steps:

• Heat oil in a large skillet over medium heat; add garlic, cook and stir until garlic is translucent, 2-3 minutes.
• Stir in shrimp, fish sauce, cilantro, black pepper and white pepper; cook over medium heat, stirring often, until shrimp is opaque, about 3 minutes.

SPANISH GARLIC PRAWNS RECIPE (GAMBAS AL AJILLO)

Steps:

• Add an olive oil. Wait till it turns hot
• Once it is hot, add garlic and let it cook up to one minute or until it turns light brown
• Add the prawns in the pan, and cook for 30 seconds in each side or until it turns light pink. DO NOT overcooked the prawn
• Add paprika, lemon, salt and black pepper in the pan. Sir it quickly for less than 10 seconds, and turn off the heat. Add parsley for garnish.

GARLIC PRAWNS

Steps:

• peel and slice all the garlic. Slice the peppers into big pieces.
• place the garlic and peppers in a large frying pan and cover with the oil.
• put on a very low light so that the peppers nd garlic are lightly cooking. While you are doing this bake the bread following baking instructions.
• stir gently now and again until the garlic and peppers are soft. (never high hest you will burn the garlic)
• strain the oil off keeping the garlic and peppers apart. Put the oil back in the frying pan and put on high.
• when the oil is nearly smoking put the prawns in for around 5 minutes. Just before they are ready put the peppers and garlic back in the pan for another two minutes. Serve in a deep plate just with bread.

GRILLED GARLIC BUTTER PRAWNS

Steps:

• If your prawns haven't been deveined, use a sharp pair of kitchen scissors and make a long incision down the length of the back then remove the vein.
• Place the prawns in a large bowl. Pour over the oil and season with the cajun spice, lemon pepper and salt. Mix well to ensure all the prawns are evenly coated.
• To make the sauce, melt the butter in a large pot (the pot needs to be big enough to toss all the prawns in once they are cooked) and add the garlic, lemon juice and spices.
• Allow to cook for a minute until fragrant then pour in the cream. Bring to a simmer and allow to cook for 5 minutes then remove from the heat.
• Taste and adjust seasoning accordingly. The sauce needs to be a little too lemony and very well seasoned. Once the prawns are added, the sauce will mellow a bit.
• Preheat the grill for 10-15 minutes. I prefer using an outdoor grill/braai/barbecue as the smoke adds incredible flavor to the shrimp once cooked but you can use a griddle pan too.
• Add the prawns and cook for 2-3 minutes per side until they are coral/orange in color. As the prawns cook, add them to the pot with the sauce.
• Once all the prawns have been added, toss to coat the prawns in the sauce.
• Serve over rice or with crusty bread and extra lemon wedges.

LINGUINE WITH GARLIC BUTTER PRAWNS

Steps:

• Boil the pasta following pack instructions. Meanwhile, very gently cook the garlic in the butter in a medium pan until softened. Add the prawns and cook until they just turn from grey to pink. It is important not to overcook them or they will be tough. Remove from the heat and stir in the zest and seasoning.
• Drain the pasta and toss into the pan with the prawn mixture and parsley until well mixed. Divide between two bowls and serve with the lemon wedges.

GARLIC AND CHILL PRAWN PASTA

Steps:

• Boil a kettle and pour water into a large pot over a high temperature. Add a good pinch of salt and add your pasta. While the pasta is cooking, heat your olive oil in a large pan. Throw in your cherry tomatoes and cook for three minutes stirring constantly. Add your prawns, garlic, chilli, lemon zest, half of your lemon juice and the capers. Cook until prawns have turned a lovely orange colour.
• When your pasta is aldenté, take it straight from the pot using tongs and add it to the pan with the prawns and tomatoes. Lower the heat of the pan so it stays warm but will not burn the ingredients while you toss it all together with the remainder or the lemon juice and a good lug of olive oil.
• Serve with torn basil leaves and freshly grated parmesan.

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!

GARLIC PRAWNS

Steps:

• place olive oil, garlic, salt and chilli in an ovenproof casserole
• Place into a hot oven 200-230 oC (400-450 oF) untill the oil is very hot taking care as the garlic will burn easily
• Add prawns and cook for a further 5 to 7 mins just long enough for the pawns to turn pink and heat through
• Serve as an appetiser on cocktail sticks or in individual
• serving dishes

SPANISH GARLIC PRAWNS

Steps:

• Heat the oil over a gentle heat and add the garlic, chillies, paprika and onion. Cook until the onion is soft, without any colour.
• Add the prawns to the pan, and increase the heat slightly. Cook for 5-10 minutes (If you are using raw prawns, add to the pan and cook until the prawns have turned dark pink ).
• Serve with crusty bread to mop up the flavoursome juices.

GARLIC PRAWNS

Steps:

• Melt Butter in pan or micorwave and add garlic, rind of one lemon, 1 teaspoon of parsley and a dash off salt and pepper to taste. Then squeeze juice of half the lemon over the top.
• Pour this over the prawns. (in a baking dish, I put them onto pre-soaked wooden skewers, but this is optional.).
• Grill in oven at 180 degrees celcius for 4-5 mins (or till prawns turn orange) then flip prawns and repeat.
• Squeeze the juice of the other half of the lemon, and remaining parsey and PRESTO! the best garlic prawns EVER!

GARLIC PRAWNS

Steps:

• In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
• Heat an outdoor grill to high heat.
• Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
• If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.