Saras Garlic Prawns Food

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!

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.

SINGAPORE CHILE PRAWNS

Steps:

• Make the Sauce: Whisk together all the ingredients in a bowl and set aside.
• Make the Prawns: Cut down the backs of the prawns and remove the black intestinal vein. Set aside.
• Heat the oil in a wok or shallow saucepan over high heat. Add the garlic and stir-fry for 1 minute. Add the chiles and stir-fry for another minute. Add the prawns and stir-fry until the shell turn slightly red, about 2 to 3 minutes. Add the sauce and stir-fry until the shells turn red.
• Break the egg into the wok and, using a fork, streak the egg through the sauce (this is an important step, as the egg has to be in beautiful gold and white streaks). Simmer the sauce for a few seconds and remove from the heat. Stir in the scallions and lime juice.
• Transfer the prawns to a platter, garnish with the cilantro, and serve with chunks of French bread.
• Note: This dish is also wonderful with mussels, crabs or lobsters; or you could mix all the seafood together. It's a Singapore version of a French seafood stew.

SARA'S GARLIC PRAWNS

Steps:

• Heat the olive oil. Fry the prawns in the oil until they're only just cooked.
• Add the butter, garlic and parsley. Reduce the heat and cook for 1 minute, stirring.
• Add the cream, and simmer until the sauce reduces just a little.

CARNIVAL GARLIC PRAWNS

Steps:

• Slice garlic cloves very thinly.
• Cut peppers into 1/2" strips.
• Slice Prawns in half lengthwise.
• Heat Oil and saute the peppers for 1 minute.
• Add prawns and cook until just pink.
• Add chili paste and garlic cook for 2 minute stirring gently.
• DONOT OVER COOK PEPPERS OR PRAWNS.

GARLIC PRAWNS

Steps:

• Heat oil in a large skillet over medium heat; add garlic, cook and stir until garlic is translucent, 2-3 minutes.
• Stir in shrimp, fish sauce, cilantro, black pepper and white pepper; cook over medium heat, stirring often, until shrimp is opaque, about 3 minutes.

LINGUINE WITH GARLIC BUTTER PRAWNS

Steps:

• Boil the pasta following pack instructions. Meanwhile, very gently cook the garlic in the butter in a medium pan until softened. Add the prawns and cook until they just turn from grey to pink. It is important not to overcook them or they will be tough. Remove from the heat and stir in the zest and seasoning.
• Drain the pasta and toss into the pan with the prawn mixture and parsley until well mixed. Divide between two bowls and serve with the lemon wedges.

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.

GARLIC PRAWNS

Steps:

• Remove prawn heads and peel prawns, leaving tails intact.
• 'Butterfly' prawns by turning them on to their backs and, working from the tail, use a small, sharp knife to slit them almost in half lengthwise.
• Press down lightly with your hand to flatten them slightly.
• Remove and discard the 'vein' located along the length of the cut.
• Place the prawns in a single layer into a buttered baking dish.
• Now, simply combine the melted butter, garlic, lemon rind and juice, 1 tablespoon of the chopped parsley and a good pinch or two of black pepper and pour evenly over the prawns in the baking dish.
• At this stage, the dish can be covered with plastic wrap and kept in the fridge until you are ready to cook it.
• To cook, preheat oven to 230°C (450°F).
• Place the baking dish on the highest shelf of the oven.
• Cook prawns for 5-8 minutes, or until pink.
• The prawns will take more like 7-8 minutes to cook if they have been prepared earlier and chilled.
• To serve, sprinkle lightly with salt and with the reserved parsley.

A 15 MINUTE GARLIC KING PRAWN SALAD

Steps:

• Sprinkle the oregano on to the halloumi cubes and set aside.
• Heat the butter in a pan on a medium to high heat with a dash of olive oil. Once the butter has melted add the garlic, prawns and parsley.
• Continuously mix the prawns to they cook evenly and do not burn (2 minutes), and as they turn pink add the halloumi along with the black pepper.
• Cook for another 2 to 3 minutes until the halloumi browns and the prawns are cooked through out. Once done, remove for the heat and squeeze the lime over them.
• Layer the base of your salad with the green leaves and top with the prawns and halloumi poured all over them.

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.

PIRI-PIRI PRAWNS

Steps:

• Mix the oil with the garlic, chilli, salt and paprika, then toss in the prawns. Marinate the prawns in the fridge for up to 1 day.
• TO BARBECUE: Cook the prawns singly or thread 3 onto skewers to make portions. Barbecue for just a few mins each side until they turn from grey to pink. Serve with the mint relish (just tiny pots per portion), warm finger bowls with lime slices, napkins, and a bowl for the shells.