PATSY'S GARLIC & CHILLI PRAWNS
Patsy first tried these amazing garlic and chilli prawns in Torremolinos in southern Spain, where she enjoyed them as part of a delicious tapas spread. Eaten by the sea with a glass of chilled white wine, this was the standout dish. These gorgeous prawns are super-easy to recreate at home; the beachfront setting is optional, but for maximum Spanish effect, the chilled wine and crusty bread are not!
Provided by Bart van Olphen
Categories Lunch & dinner recipes Seafood Dinner for two Spanish Prawns Lunch & dinner recipes One-pan recipes
Time 10m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 281 calories, Fat 25.6 g fat, SaturatedFat 3.7 g saturated fat, Protein 10.8 g protein, Carbohydrate 2.2 g carbohydrate, Sugar 0.7 g sugar, Sodium 0.8 g salt, Fiber 0.4 g fibre
PRAWN SAGANAKI
No need to visit Greece for your saganaki fix. Make it at home. My prawn saganaki recipe uses fresh prawns, tomatoes and Greek feta. Don't forget the ouzo!
Provided by Peter G
Categories Appetizer Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Heat the olive oil on medium heat in a large deep frying pan. Once heated through add the onion, garlic and chillis. Allow the mixture to soften and become translucent after a few mins.
- Add the prawns and saute gently for a few mins.
- Add the ouzo, tomatoes, parsley, salt and pepper and allow the mixture to come to a boil. Once it reaches boiling point, turn the temperature down to a medium-low simmer. Cook for 10 mins.
- Transfer the prawn saganaki mixture to oven-safe ceramic bowls and crumble the feta on top. Place under a hot grill (broiler) until the feta melts and oozes into the sauce.
Nutrition Facts : ServingSize 1 serve, Calories 303 kcal, Carbohydrate 7 g, Protein 18 g, Fat 20 g, SaturatedFat 6 g
PRAWN SAGANAKI
In Greek cuisine, saganaki is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. We're raising the bar for this recipe by adding prawns and lots of fresh feta! Serve with crusty bread.
Provided by Angie
Categories Appetizers and Snacks Seafood Shrimp
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat olive oil in a large skillet over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir for 1 minute.
- Pour wine into tomato mixture; simmer until liquid is reduced by about half, about 5 minutes. Stir tomato sauce into wine mixture and simmer until mixture is thick, about 10 minutes.
- Spread tomato mixture into the base of a 6-cup baking dish; top with prawns and sprinkle evenly with feta cheese.
- Bake in the preheated oven until prawns are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes; top with parsley.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 19.7 g, Cholesterol 277.5 mg, Fat 11.5 g, Fiber 3.4 g, Protein 33 g, SaturatedFat 4.3 g, Sodium 967.5 mg, Sugar 11.7 g
PRAWN AND TUNA LINGUINE
Inspired by my time cooking with Nonna Rosanna, this sweet and sour pasta is an absolute joy, and uses prawns and their heads for maximum flavour. I'm using her trick of washing sliced onions to make them milder, and that moisture also helps to add extra sweetness as they cook, before we add vinegar for contrast.
Provided by Jamie Oliver
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Peel and finely slice the onions and place them in a bowl of water. Pull off the prawn heads and put just the heads into a cold frying pan with 2 tablespoons of oil and the cinnamon. Place on medium heat and, once sizzling, add the anchovies. Drain the onions and toss into the pan. Cover and cook for 20 minutes, or until super-soft, stirring occasionally and adding a splash of water, if needed. Meanwhile, peel the prawns, run a small sharp knife down the back of each to butterfly them, then pull out and discard the vein. Steep the saffron in a splash of boiling water and the vinegar. Pound the pistachios in a pestle and mortar. And, for another Rosanna trick, finely grate a little pecorino rind, for seasoning.
- Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, chop the tuna into erratic 1-centimeter (3/8-inch) chunks, and finely chop the top, leafy half of the parsley. With 2 minutes to go on the pasta, remove the lid from the onions and turn the heat to high. Gently squash each prawn head so all the tasty juices spill out into the pan, then discard the heads and the cinnamon. Stir in half the parsley, then break the frying by adding the saffron vinegar mixture. Stir in the prawns and tuna, then use tongs to drag the pasta straight into the pan, letting a little starchy cooking water go with it. Toss over the heat for 2 minutes, loosening with a little extra cooking water, if needed. Turn the heat off, quickly toss in the grated pecorino rind and the pistachios, taste and check the seasoning, then sprinkle over the remaining parsley.
JAMIE OLIVER'S SWEDISH SKAGEN
A Swedish speciality of shrimp on toast. From Jamie Oliver who says: "To all intents and purposes, this dish is the Swedish equivalent of our prawn cocktail. As much as I love that when it's done properly, the flavour combo of ketchup and mayo isn't the biggest turn-on in the world. This, on the other hand, uses generous amounts of lemon and dill in the mayonnaise and the result is clean, zingy and zippy in flavour - I'd expect nothing less from the Swedes. It involves hardly any work, but if you pile a spoonful of these dressed prawns on a toasted piece of brioche or sourdough bread you'll have a really confident little light lunch or starter."
Provided by English_Rose
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the shrimp into a bowl with the finely chopped onion, most of the dill, the extra virgin olive oil, lemon zest and juice and soured cream. Season with a couple of good pinches of salt and pepper and gently mix together. Have a taste and check that you've got the right balance of acidity and salt, then put to one side.
- Put a large frying pan on a high heat. Cut four thick slices of brioche or bread and put them into the hot pan, dropping the cubes of butter in and around the bread so it can soak inches Turn the heat down to medium and continue to cook until the slices are toasted on both sides. Put a slice on each plate and spoon over your shrimp.
- If you've got some good fish roe, add a little spoonful of that on top, then sprinkle over the rest of your dill and serve right away.
Nutrition Facts : Calories 619.2, Fat 23.8, SaturatedFat 7.8, Cholesterol 241.4, Sodium 1153.2, Carbohydrate 66.6, Fiber 3.8, Sugar 6, Protein 34
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