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
ALESHA DIXON'S SPICY PRAWNS
Inspired by Alesha's travels to Mumbai, this incredible dish - also known as tandoori burani jhinga - has amazing layers of flavour from the punchy double marinade. To make my version really sing, I'm butterflying the prawns to give an even bigger surface area to suck up that wonderful fragrant spice.
Provided by Jamie Oliver
Categories Indian Seafood Fruit Prawns
Time 50m
Yield 2
Number Of Ingredients 36
Steps:
- Peel the prawns, leaving the tails on, then run the tip of a knife down their backs and pull out the vein, meaning they'll butterfly as they cook. Place the prawns in a bowl.
- For marinade 1, peel and finely grate the ginger and garlic, then add to the bowl with the chilli powder, lemon juice, mustard oil and a pinch of sea salt. Toss together and marinate in the fridge for at least 1 hour.
- Meanwhile, mix all of marinade 2 ingredients together in a bowl with a pinch of salt. When the time's up, mix marinade 2 into the bowl of prawns, then leave while you make the slaw.
- Finely shred the cabbage and lettuce and place in a bowl. Finely slice and add the radishes, then finely chop and add the herb leaves. Grate in the coconut.
- Peel the mango half, then finely slice half of it and add to the bowl, putting the rest aside for the chutney. Squeeze over the lemon juice, drizzle with 3 tablespoons of extra virgin olive oil, and toss to coat. Taste and season to perfection.
- To make the chutney, toast the cumin seeds for a couple of minutes, then tip into a blender. Peel and add the garlic and ginger, along with the herbs (discarding any tough stalks). Deseed and add the chilli, followed by the rest of the chutney ingredients, the reserved mango and a handful of ice cubes, then blitz.
- Melt the butter in a large pan over a medium-high heat, then add the prawns with any remaining marinade and fry for 5 minutes, or until the prawns are pink and cooked through, turning regularly.
- Serve the sizzling prawns with the mint chutney and slaw. Delicious with dollop of raita and poppadoms, if you fancy.
Nutrition Facts : Calories 705 calories, Fat 59.3 g fat, SaturatedFat 16.6 g saturated fat, Protein 22.5 g protein, Carbohydrate 21.8 g carbohydrate, Sugar 15 g sugar, Sodium 4 g salt, Fiber 6.5 g fibre
SPICY SICHUAN-STYLE PRAWNS
Stir-fry shellfish with a spicy tomato, ginger and chilli bean sauce for a classic Chinese seafood dish
Provided by Ken Hom
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.
Nutrition Facts : Calories 156 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 20 grams protein, Sodium 1.1 milligram of sodium
SPICY PRAWN LINGUINE
Healthy food doesn't have to be boring. This spicy prawn linguine has a spicy chilli kick to keep it interesting. It's so delicious you'll forget that you're being virtuous
Provided by Janine Ratcliffe
Categories Dinner, Lunch
Time 40m
Yield Serves 2
Number Of Ingredients 10
Steps:
- Heat 1 tsp oil in a large frying pan, add the shallots and fry for 2 minutes before adding the ginger, garlic and chilli flakes.
- Fry for another 2 minutes. Add the chopped tomatoes and simmer for 20 minutes until saucy.
- Cook the linguine in boiling salted water until just tender, then drain.
- Stir the parsley and the prawns into the tomato base, season well and cook until the prawns turn pink.
- Add the cooked linguine, toss and serve.
Nutrition Facts : Calories 326 calories, Fat 4.1 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 46.6 grams carbohydrates, Fiber 2.8 grams fiber, Protein 24.1 grams protein, Sodium 0.6 milligram of sodium
SPICY PRAWNS
A family favourite, we sometimes cook lobster tails or a firm type of fish in the same way. We like this with steamed Asian vegetables and rice.
Provided by JustJanS
Categories Asian
Time 29m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Shell and devein the prawns, leaving the tails intact.
- Combine the prawns and the marinade in bowl.
- Cover and refrigerate for several hours or over night.
- Heat oil in large non-stick pan and cook the prawns until they are tender.
- Serve at once over rice or noodles, with a green vegetable.
- MARINADE:Combine all ingredients in a bowl and mix well.
Nutrition Facts : Calories 223.5, Fat 4.9, SaturatedFat 0.7, Cholesterol 315, Sodium 1645.1, Carbohydrate 8.3, Fiber 0.6, Sugar 4.1, Protein 34.9
SPICY KING PRAWNS
This wonderful shrimp recipe is by Nadia Roden from Party By the Pyramids. It is healthy and super fast. If you have all of the ingredients ready ahead of time, you can prepare the dish quickly, as guests arrive.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a very large skillet. Add the garlic, paprika (One Tablespoon plus One teaspoon), cumin, ginger and cayenne and cook over moderate heat until fragrant, about 1 1/2 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 4 minutes. Season with salt and stir in the cilantro.
- Transfer to a platter and serve.
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