Jumbo Prawns Shrimp With Mushrooms And Onions Food

JUMBO PRAWNS (SHRIMP) WITH MUSHROOMS AND ONIONS

Steps:

• Heat the oil and butter in a heavy saute pan.
• Add the jumbo shrimp, which have been peeled, deveined, and split partly through the back.
• Stir gently 2 - 5 minutes.
• Add the chopped green onions, the mushrooms, salt and pepper to taste.
• Cook until the prawns have changed color, and add the dry white wine.
• Cook 3 minutes and serve in a hot chafing dish.

CHILLED JUMBO TIGER PRAWNS WITH SPICY FIG CHUTNEY

Steps:

• Place figs, mango, ginger, red pepper, rice vinegar, honey, and cayenne in a small saucpan. Simmer over low heat for 15 minutes. Let cool slightly, and then refrigerate until completely chilled.
• Fill tomatoes with fig chutney. Place tomato in the center of each plate. Arrange shrimp on tomato, with tails down. Garnish with cilantro and chives.

PUERTO RICAN RUM GLAZED JUMBO SHRIMP WITH CRISPY ONIONS AND AVOCADO SALAD

Steps:

• Avocado Salad: In a large bowl, combine the avocado, tomatoes, red onion, and cilantro. Season to taste with lime juice, salt and hot pepper sauce.
• Onion Rings: Combine the flour and the Cajun seasoning mix and dunk onions in this mixture, then dunk onions in the buttermilk. Repeat this process once. Fry the onion rings until golden brown in a large pot with vegetable oil at 350 degrees.
• Glaze: In a large saucepan, combine rum, star anise, cinnamon sticks, juniper berries, lemon zest, cloves, bay leaf and molasses. Reduce until it becomes thick like a glaze.
• Shrimp: Grill shrimp in a grill pan. Brush with glaze and cook for 1 or 2 minutes on each side.
• Assembly: Arrange fried onion rings in center of plate. Spoon avocado salad into onion rings. Arrange cooked shrimp on top of salad.

JUMBO SHRIMP AND ASPARAGUS

Steps:

• In a medium saucepan, bring two cups of water to a boil. Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
• Heat the oil in a skillet over medium-high heat. Saute the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste. Continue to cook for 5 more minutes.

MUSHROOM SHRIMP CREOLE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In the drippings, saute onions, green peppers and garlic. Add the tomatoes, tomato paste, brown sugar, Worcestershire sauce, salt, pepper, basil and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes., Add the shrimp, mushrooms, butter, lemon juice and savory. Cook 5-10 minutes longer or until heated through. Discard bay leaf. Stir in bacon. Serve with rice.

PRAWN & MUSHROOM FIVE-SPICE STIR-FRY

Steps:

• Heat the oil in a large frying pan or wok. Add the spring onions and celery, and cook for a few mins. Add the garlic, five-spice and ginger, and cook for 1 min more. Add mushrooms and cabbage, and stir-fry for 5 mins, until the cabbage has wilted.
• Add the prawns and soy sauce, and cook for a further 5 mins until the prawns are pink. Serve with wholewheat noodles.

ROASTED JUMBO PRAWNS WITH HOT PEPPER AND SPICED TOMATO SALTSA

Steps:

• Preheat oven to 400 degrees.
• Spread enough of the salsa to evenly cover the bottom of a 16-by-10-by-2-inch baking dish. Season prawns with hot pepper mix and salt and place them, in a single layer, slightly overlapping, over the saltsa. Sprinkle with pepper-breadcrumb mixture. Drizzle with half of the olive oil and transfer to oven.
• Roast until prawns become pinkish-white in color and breadcrumbs are golden brown. Remove from oven and drizzle with remaining olive oil; serve immediately.

GARLIC SHRIMP WITH RED PEPPERS AND WILD MUSHROOMS

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Transfer to paper bag and let stand 10 minutes to steam. Peel, seed and quarter peppers. Arrange peppers on platter.
• Heat 6 tablespoons oil in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Season with salt and pepper. Arrange on platter with bell peppers. (Can be prepared 6 hours ahead. Cover and let stand at room temperature.)
• Heat remaining oil in same skillet over medium-high hat. Add garlic and chile and sauté 2 minutes. Add shrimp and sauteé until cooked through, about 3 minutes. Mix in parsley. Spoon shrimp over mushrooms and peppers.

JUMBO SHRIMP WITH CHIVE BUTTER

Steps:

• Preheat broiler. Melt butter in heavy small saucepan over low heat. Place mustard in bowl. Whisk in lemon juice. Gradually whisk in butter. Add chopped chives. Season with pepper.
• Arrange shrimp cut side up on broiler pan. Brush with some of butter mixture. Broil until just cooked through, about 4 minutes. Arrange on plates and garnish with whole chives. Serve, passing remaining butter separately.