Prawns Shrimp In Garlic Sauce Food

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.

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!

PRAWNS / SHRIMP IN GARLIC SAUCE

Steps:

• Pour the olive oil into a heatproof earthenware ramekin. Heat the ramekin on a hob until hot.
• Add the garlic and chilli and cook, stirring often, until the garlic is fragrant. Take care not to let the garlic burn,
• Add the prawns, mixing in well, and season with salt.
• Cover the ramekin, cook for half a minute then remove from the heat.
• Serve at once.

SHRIMP IN GARLIC SAUCE

Steps:

• Using a cleaver or knife, slice the shrimp from the back, leaving a small donut-like hole in the center, essentially butterflying the shrimp. Be careful not to cut all the way through the shrimp. Rinse away any veins under cold water. Drain well.
• Put the shrimp in a bowl and add the egg white, cornstarch and 1 to 2 tablespoons of water. Mix well. The consistency should be silky and the color milky.
• In a large wok, heat 2 cups of the oil to 280 degrees F, or place 1 shrimp in the oil and when bubbles rise from it like Champagne bubbles in a glass, add the rest of the shrimp. Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer or brass metal strainer. Put the cooked shrimp in a colander to drain.
• For the sauce. In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste. Stir well. Bring the garlic sauce to a boil, lower the heat to a simmer.
• In a clean wok, heat the remaining 1 tablespoon of oil to smoking. Add the sliced water chestnuts and stir-fry for 30 seconds. Add the garlic sauce, stir, and bring to a boil. Stir in the cornstarch mixture and bring to a boil, stirring until thickened. Add the shrimp. Toss and stir 3 times until well coated. Stir in the sliced scallions and serve.

SHRIMP IN GARLIC PEPPERONI SAUCE

Steps:

• In a medium saute pan, heat 2 tablespoons of the oil over medium-high heat and saute the diced pepperoni until it releases some of its oil, about 3 minutes. Add the remaining oil and garlic and lower the heat to medium-low. Let flavors infuse over the low heat for 5 to 7 minutes. Meanwhile, in a bowl, mix together the adobo, paprika, and cayenne. Add the shrimp and coat them evenly with the spices. Let rest for 15 minutes on the counter to come to room temperature. Add the shrimp to the garlic oil, raise heat slightly to cook, stirring and turning to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer with toothpicks and crusty chewy bread, for sopping.

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.

PRAWNS IN A DARK SAUCE

Steps:

• Blend the onions, garlic, ginger and 3 tablespoons water in an electric blender until you have a paste.
• Put the oil in a wide pan and set over medium high heat.
• When hot, put in the cinnamon, cardamom and bay leaves.
• Stir for 3-4 seconds.
• Put in the paste from the blender.
• Stir and fry for about 5 minutes or until the paste turns a light brown color.
• Add the ground cumin and ground coriander.
• Stir fry for 30 seconds.
• Put in the tomatoes.
• Stir and keep frying until the paste has a nice reddish brown look to it.
• Add 1 tablespoon of the yogurt.
• Stir and fry for about 10- 15 secons or until it is incorporated into the sauce.
• Add all the yogurt this way.
• Add the turmeric and cayenne and stir for about a minute.
• Put in remaining water, salt, and prawns.
• Stir to mix and bring to a boil over medium high heat.
• Stir and cook for about five minutes until you have a thick sauce- do not overcook.
• Sprinkle with garam masala and mix.
• Garnish with fresh coriander.

CHINESE TAKE-OUT SHRIMP WITH GARLIC

Steps:

• Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes.
• Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.

PRAWNS/SHRIMP IN CREAMY MUSTARD SAUCE

Steps:

• Melt half the butter or margarine in a frying pan over a high heat.
• Add raw prawns if using, and cook until they turn pink and opaque, about 2 minutes, stirring constantly. Remove with a slotted spoon and set aside.
• Melt the remaining butter or margarine in the frying pan. Add the onion and spring onions, and cook until softened, 3 - 4 minutes, stirring frequently.
• Stir in the lemon juice and wine. Bring to the boil, scraping the bottom of the pan with a wooden spoon to mix in the cooking juices.
• Add the cream. Simmer until the mixture thickens, 3 - 4 minutes, stirring frequently. Stir in the mustard.
• Return the fried prawns to the pan and reheat briefly. Add cooked prawns at this stage and heat through, about two minutes. Season with salt and pepper, and serve over rice.

BAHRAINI PRAWNS / SHRIMP IN TOMATO SAUCE

Steps:

• Put the prawns, tomatoes and capsicum into a covered saucepan and boil for about 10 minutes.
• Add the salt, prawn masala, turmeric, tomato paste and oil.
• Decrease heat and simmer, covered, for about 20 minutes.
• Serve with basmati rice.

PRAWNS (SHRIMP) IN TAMARIND SAUCE

Steps:

• Heat oil in wok until smoking then add onion and chili and stir fry for 30 seconds.
• Add prawns and garlic, stir fry until prawns are just starting to colour, around 2 minutes.
• Add tamarind water, palm sugar and fish sauce and stir fry until the prawns are cooked and the sauce has slightly thickened, around 3 minutes Transfer to a serving plate and garnish with the spring onion and coriander leaves.
• Serve with Jasmine rice.

SHRIMP WITH BROCCOLI IN GARLIC SAUCE

Steps:

• Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
• Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about 1 minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes.