Prawns With Garlic And Coriander Food

CHARGRILLED PRAWNS (SHRIMP) WITH CORIANDER AND LIME

Steps:

• Place oil, lime juice, coriander leaves, ginger, garlic, and ground coriander in a food processor and process until smooth past consistency.
• Place prawns in a bowl and coat with 1/3 of the paste. Cover and chill 30 minutes.
• Thread prawns onto skewers (presoaked, if using wooden). Cook on high heat on a preheated barbecue 2-3 minutes. Drizzle with remaining paste and serve.

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.

PRAWNS WITH GARLIC AND CORIANDER

Steps:

• If the prawns need peeling, pull off the heads and legs, then peel off the shells, but leave the tails on. If you see a dark vein along the back, make a fine slit with a sharp knife and pull it out.
• Heat the olive oil in a large frying pan, add the prawns, and cook for a minute. Turn them over, add the garlic and coriander, and cook for a minute more, until the prawns turn pink. They should not need any salt. Serve them hot with the lemon quarters.