SPANISH-STYLE PRAWNS WITH FENNEL
Provided by Georgina Hayden
Categories Mains Jamie Magazine Seafood Alfresco Australia day Aussie Christmas Dinner for two
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Peel and finely slice the garlic, then trim and slice the fennel. Pick and roughly chop the parsley leaves, and roughly chop the stalks.
- Heat a good lug of oil in a saucepan and gently fry the garlic till golden.
- Add the fennel and parsley stalks, then reduce the heat to low and sauté for 10 minutes, or until softened but not coloured.
- Halve half the tomatoes, leaving the rest whole, then add to the pan with the wine. Bring to the boil, then simmer for 5 to 10 minutes, or until thickened. If it's too thick, add a splash of water.
- Peel the prawns, leaving the tails on, then butterfly them by cutting along the back of each one and opening them out like a book.
- Add to the pan and cook for 4 minutes, or until they're cooked and pink.
- Stir through parsley leaves and season. Serve with lemon wedges and nice bread.
Nutrition Facts : Calories 343 calories, Fat 12.6 g fat, SaturatedFat 1.9 g saturated fat, Protein 22.8 g protein, Carbohydrate 16.2 g carbohydrate, Sugar 15.3 g sugar, Sodium 1.6 g salt, Fiber 8 g fibre
LEMON, FENNEL & PRAWN PIZZA
Knock up a batch of our versatile pizza dough and get creative with toppings - we like this sunshine shellfish mix
Provided by Jennifer Joyce
Categories Main course
Time 25m
Yield Makes 2 pizzas (serves 4)
Number Of Ingredients 11
Steps:
- Prepare the dough following the instructions in Basic pizza dough recipe in 'goes well with', right.
- In a shallow bowl, mix the fennel, prawns, lemon zest, chilli flakes and oil. Season and cook on your barbecue or griddle pan, turning once, until grill marks appear. Cook one side of the pizzas.
- Top the cooked side of the pizzas with both cheeses, the fennel-prawn mix, cherry tomatoes and capers. Grill until the cheese is melted. Top with the radicchio and serve.
Nutrition Facts : Calories 484 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 2.3 milligram of sodium
LEMONY SHRIMP AND RISOTTO
Provided by Giada De Laurentiis
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
- Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
- Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
- Spoon the risotto into 4 shallow soup bowls.
FENNEL & GARLIC SHRIMP
Provided by Ina Garten
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
- Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
- Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.
LEMON FENNEL SHRIMP WITH TARRAGON
Can be prepared in 45 minutes or less but requires additional unattended time.
Yield Serves 8 as an hors d'oeuvre
Number Of Ingredients 8
Steps:
- In a large saucepan of salted boiling water cook shrimp 1 minute, or until just cooked through. In a colander drain shrimp and rinse under cold water until cool. Shell and if desired devein shrimp.
- In a bowl or plastic container whisk together lemon juice, fennel seeds, red pepper flakes, and salt and pepper to taste and add oil in a stream, whisking. Stir in shrimp, garlic, and sliced lemon and marinate, covered and chilled, stirring occasionally, at least 6 hours or overnight. Stir in chopped tarragon. Serve shrimp garnished with tarragon sprig.
CIOPPINO PIZZA #RAGU
Ragú® Recipe Contest Entry. A take on the famous San Francisco favorite made into a great pizza
Provided by Old Dog Chef
Categories Sauces
Time 1h
Yield 8 slices, 8 serving(s)
Number Of Ingredients 14
Steps:
- Dice fennel 1/8", dice bacon 1", cut scallops ¾", slice squid ¼" and fis ½" pieces.
- Spread 1 cup of Ragú® Pizza Quick Traditional Sauce evenly over the pizza crust.
- Spread the fennel and garlic evenly over the sauce.
- Attractively arrange all the seafood and bacon on top of the sauce.
- Sprinkle the lemon zest, cilantro and red pepper flakes over the pie.
- Top with the breadcrumbs and drizzle with the EVOO.
- Bake in a 425° oven for 6 - 12 mins, begin checking at 4 minutes Don't overcook the seafood.
- Remove from oven and let sit for 5 minutes before cutting.
- *You can make your own crust, just pre-bake before proceeding.
More about "lemon fennel prawn pizza food"
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5/5 (3)Category MainCuisine AmericanCalories 527 per serving
LEMON-FENNEL PIZZA | BETTER HOMES & GARDENS
From bhg.com
4/5 (4)Calories 113 per servingTotal Time 10 hrs 40 mins
- In a large bowl combine flour, salt, and yeast. Add the water and stir until combined. Cover bowl with plastic wrap; let rest 8 to 24 hours at room temperature. (Dough will rise and have a bubbly surface.) Transfer dough to refrigerator for 30 minutes to 1 hour.
- Lightly rub your hands and work surface with olive oil. Turn dough out onto surface, and lightly dust with additional flour. Fold dough on itself a few times, adding more flour, if necessary, until easy to handle. Cut into five equal pieces.
- Sprinkle dough pieces with additional flour. Transfer to a lightly floured baking sheet. Cover with a towel or plastic wrap; let rise 1 hour.
- Place a pizza stone or baking sheet on bottom rack of oven. Preheat oven to 450°F. Meanwhile, zest and thinly slice lemons. In a 12-inch skillet heat 1/4 cup oil over medium heat. Add lemon slices, half at a time, in a single layer in skillet. Cook 3 to 4 minutes or until lightly browned, turning once. Remove to paper towels to drain and cool slightly. Reserve oil in pan. Using a mandoline slicer or a food processor fitted with a thin slicing blade, thinly slice fennel bulbs. (You should get about 3 cups.) Place fennel slices in a large bowl. Drizzle with oil reserved in pan; sprinkle lightly with salt. Toss to combine.
FENNEL AND ORZO RISOTTO WITH GARLIC PRAWNS RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Main-Course
- In a large saucepan over high heat, add the oil and fry the tomatoes for two to three minutes to loosen a little, remove. Put the prawns and ground fennel in the saucepan, season and fry for two minutes. Remove and set aside with the tomatoes.
- Add the garlic and fennel dice, season and cook on a medium heat until lightly coloured and softened, about seven minutes. Add the orzo, pastis or wine and stock and slowly simmer for about eight minutes, stirring frequently.
- Add the prawns and tomatoes and cook for another three minutes, stirring. Turn the heat off, cover and let stand for a further three minutes.
- Drizzle over the prawn essence to taste, scatter over the fennel fronds, squeeze over some lemon and serve from the pot.
LEMON, FENNEL + OLIVE PIZZA | HEALTHY DELICIOUS
From healthy-delicious.com
Servings 8Total Time 35 minsEstimated Reading Time 3 mins
- Heat oven to 400F. Grease baking sheet. Unroll dough; places on greased sheet. Bake 10 minutes, or until crust begins to brown.
- Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook fennel in oil 10 minutes, stirring frequently, until soft and golden brown.
- Spread ricotta over partially baked pizza crust. Top with caramelized fennel, lemon slices, and olives. Bake an additional 15 minutes. Sprinkle with parsley, if using, prior to serving.
FENNEL, PRAWN AND RED ONION PIZZA RECIPE | MYFOODBOOK
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4/5 (1)Category DinnerCuisine Italian
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4.8/5 (4)Category First CourseCuisine ItalianCalories 280 per serving
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Estimated Reading Time 50 secs
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FENNEL AND PRAWN RISOTTO RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Servings 4Cuisine Italian RecipesCalories 525 per serving
- Peel the prawns and put the shells and heads in a saucepan with the vermouth and stock. Bring to the boil; simmer for 10-15 minutes. Strain into a jug (discard the shells and heads) to produce about 750ml stock. Return to the pan and keep warm on the hob.
- Melt the butter in a heavy-based saucepan over a low-medium heat, then fry the onion gently for 5 minutes without colouring, stirring. Add the fennel and garlic and fry for 5 minutes, stirring occasionally. Season with salt and pepper.
- Add the rice and cook, stirring occasionally, for a further 3 minutes to toast the rice in the butter. Stir in a ladleful of the stock and cook at a fast simmer, stirring constantly. As the rice cooks it will slowly release starch, giving the dish its creamy consistency. When the stock has been absorbed, stir in another ladleful.
- Continue like this for about 20 minutes or until the rice is al dente. When you have added about three-quarters of the stock, add the prawns. Add a little more stock if needed – each time you cook risotto it will need a different amount of stock – until the prawns are pink and cooked and the rice is al dente. Sprinkle over the parsley to serve.
GRILLED SHRIMP WITH FENNEL AND LEMON - FOOD AND WINE
From foodandwine.com
Servings 4
- Soak 8 bamboo skewers in warm water for 30 minutes; drain. Insert 2 bamboo skewers through 2 shrimp so the skewers form an X; repeat with the remaining shrimp. Rub the skewered shrimp with 1 teaspoon of the oil.
- In a medium bowl, combine the sliced fennel, pistachios, lemon juice, lemon zest and 2 1/2 tablespoons of the olive oil. In a small dry skillet, toast the fennel seeds over moderately high heat, stirring, until fragrant, about 3 minutes. Add the seeds to the fennel salad and season with salt, pepper and the sugar.
- Heat the remaining 1/2 teaspoon of olive oil in the small skillet. Add the shallot and cook over moderately high heat, stirring, until softened. Remove from the heat and stir in the tomato and watermelon. Transfer to a small bowl and stir in the chopped basil.
- Heat a grill pan. Season the shrimp with salt and pepper and grill over high heat until opaque throughout, about 2 minutes per side. Spoon the fennel salad onto 4 plates. Set the shrimp skewers on the fennel, top with a spoonful of the salsa and serve at once.
GARLIC FENNEL SHRIMP - SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
Reviews 2Servings 2Cuisine MediterraneanCategory Dinner
- In a medium frying pan over medium heat, melt the butter, then add the chopped garlic and cook just briefly until the garlic is fragrant. Add the lemon juice, wine and shrimp and cook for 3 – 5 minutes, until the shrimp start to curl and turn pink on the bottom.
- Using a pair of tongs, flip each shrimp over as soon as it’s pink on the bottom and let cook a couple minutes longer, just until pink on the other side. Remove the shrimps one by one from the pan as soon as they are done, leaving the buttery garlicky juices in the pan.
- Cook and stir the juices until they have reduced and thickened to a nice sauce-like consistency. Add in the cucumber fennel dressing and stir to mix, making a thick creamy garlic fennel sauce.
- Pour the shrimp back into the pan and toss to coat with the sauce. Taste the sauce and add salt or pepper as needed. (Mine didn’t need any.) Serve hot over angel hair pasta, spaghetti squash, salad greens, mashed potatoes or brown rice. Drizzle any extra sauce on top and enjoy!
TOMATO AND FENNEL BUTTERED SHRIMP | SO DELICIOUS
From sodelicious.recipes
5/5 (2)Total Time 15 minsCuisine FusionCalories 261 per serving
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PRAWN AND FENNEL SALAD RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Lunch
- Bring a saucepan of water to the boil, then add the prawns, return to the boil and simmer for 2 minutes, or until the prawns turn pink and are cooked through. Drain and leave to cool. Pat the prawns dry with paper towels and slice in half lengthways. Place in a large serving bowl.
- To make the dressing, whisk the oil, lemon juice, mustard and garlic together until combined. Pour the dressing over the salad, season with salt and cracked black pepper and toss gently. Arrange the salad on serving plates and serve immediately.
GRILLED PIZZA WITH GARLIC-MARINATED PRAWNS | CASTELLO
From castellocheese.com
- Make the pizza dough the day before - In a bowl, dissolve the yeast in water. Add the oil, salt and 2 types of flour (reserve some of the flour for later). Beat all the ingredients for the dough with a large spoon. Let the dough rise covered, in the refrigerator for at least 8 hours – ideally for 24 hours.
- Fill a chimney starter with briquettes and light it. Arrange the hot briquettes around the edge of the (circular) barbecue. Then place the pizza stone on the barbecue grate. Cover the barbecue and let it heat up for 10-15 min. until the stone is very hot.
- Tip the dough out onto a floured surface and knead thoroughly. Add the rest of the flour as needed. Roll the dough out into 2 round pizzas (approx. 35 cm in diameter). Place them on baking parchment cut to the exact size of the pizzas.
- Spread tomato sauce on the 2 bases. Sprinkle the cheese on top, in little flat piles, if you prefer. Bake one pizza at a time on the hot stone – approx. 6 min. – until the crust is golden and crispy.
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