ONE-POT MOROCCAN SHRIMP TAGINE
The rich, exotic flavors of Morocco shine through in this delicious, one-pot shrimp tagine dish! Serve over prepared couscous.
Provided by SunnyDaysNora
Categories World Cuisine Recipes African North African Moroccan
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Heat a Dutch oven over medium-high heat. Add olive oil. Saute carrots, onion, potato, and bell pepper until soft, about 5 minutes. Add olives, garlic, and ginger paste and saute for 2 minutes.
- Stir in tomatoes, cilantro, parsley, cumin, seasoned salt, sazon, paprika, turmeric, lemon juice, cayenne, black pepper, and bay leaf. Cover and cook until tomatoes have broken down and flavors have combined, about 20 minutes. Add shrimp, cover, and cook until they are bright pink, about 5 minutes.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 28.8 g, Cholesterol 115 mg, Fat 11.2 g, Fiber 5.7 g, Protein 16.3 g, SaturatedFat 1.6 g, Sodium 1669.8 mg, Sugar 7.6 g
TAJINE DE CREVETTE - MOROCCAN TIGER PRAWNS (SHRIMP)
This is a fantastic, fresh recipe by Kenza Samih - head chef at Riad Fes (one of Fez's top hotel-restaurants). It is fast & simple to make & truly mouthwatering! You can serve this as a starter or as a meal with either basmati rice or bread & salad. Time to make doesn't include the marinating time.
Provided by Um Safia
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix everything together in a bowl. Cover & place in the fridge to marinate for at least 30 minutes - preferably 2 hours.
- Heat a large, shallow pan & cook the mix over a high heat, stirring continuously, for approx 5 minutes Take care not to overcook as this will make the prawns tough & rubbery.
- Serve immediately.
Nutrition Facts : Calories 375.5, Fat 28.8, SaturatedFat 3.9, Cholesterol 189, Sodium 854, Carbohydrate 7.5, Fiber 1.7, Sugar 2.7, Protein 21.5
TIGER PRAWNS IN GARLIC BUTTER
These are incredable!! You will never have enough and everyone will want the recipe!! Make lots for a full meal or serve as a first course. from Mexican, healthy ways with a favourite cusine.
Provided by Derf2440
Categories Lunch/Snacks
Time 22m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the prawns in a colander, remove their heads and leave them to drain.
- Heat the butter and oil in a large frying pan, add the garlic and fry over a low heat for 2 to 3 minutes (Cook the prawns in a large frying pan or cast iron flamproof dish that can be taken directly to the table, so that they retain their heat until they are served).
- Add the lime rind and juice.
- Cook, stirring constantly, for 1 minute more.
- Add the prawns and cook them for 2 to 3 minutes until they turn pink.
- Remove them from the heat, sprinkle with coriander and serve with the warm tortillas.
- Give each guest a finger bowl filled with water and a slice of lemon, for cleaning their fingers after shelling the prawns, and provide lots of paper napkins!
SKEWERED TIGER PRAWNS WITH HONEY-LIME BUTTER
From Australia the Beautiful Cookbook, Cape York Peninsula. "Tiger prawns grow up to 20 centimeters (8 inches) in length and have distinct brown, yellow or orange stripes on their bodies, legs and whiskers. The instructions recommend using a small food processor or blender for making the Honey-Lime Butter.
Provided by mersaydees
Categories Australian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak 12 wooden skewers in water for 20 minutes. Preheat a griller (broiler) on high.
- Combine all the Honey-Lime Butter ingredients in a small food processor fitted with the metal blade or in a blender, including paprika to taste. Process until smooth. Using a spatula, transfer to a small, heavy pan and place over low heat. Cook gently for 5 minutes to blend the flavors. Set aside.
- Prepare a heatproof grilling plate or barbecue plate by lining with heavy-duty aluminum foil. Drain the skewers and thread 2 prawns onto each of the skewers. Arrange the skewers on the foil-covered plate. Brush the prawns with some of the butter.
- Grill or broil, turning once and brushing with the butter to keep the prawns moist and well flavored, until cooked through, about 2 minutes on each side.
- Transfer to warmed individual plates and garnish with the coriander sprigs and lime halves. Best served immediately.
Nutrition Facts : Calories 293, Fat 27.2, SaturatedFat 17, Cholesterol 101.4, Sodium 142.2, Carbohydrate 9.7, Fiber 1.1, Sugar 5.3, Protein 3.9
SAMBA MIGUERA TIGER PRAWNS
I got this recipe from the Samba Brazilian steakhouse. I haven't tried it (yet), but these steakhouses are popping up everywhere and I am definitely interested. When I try this myself, I will mark this recipe "TNT" (tried and true).
Provided by PalatablePastime
Categories Brazilian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute the vegetables in the palm oil until they are semi-cooked.
- Add the tiger prawns and cook for 3 minutes.
- Add coconut milk, salt, pepper and half the cilantro, cooking another 3 minutes.
- Serve with steamed white rice.
Nutrition Facts : Calories 512.5, Fat 49.1, SaturatedFat 36.3, Cholesterol 45.6, Sodium 71, Carbohydrate 13.9, Fiber 2.1, Sugar 4.7, Protein 10.4
COCONUT MASALA TIGER PRAWNS
Make and share this Coconut Masala Tiger Prawns recipe from Food.com.
Provided by PetsRus
Categories Curries
Time 27m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- To make garam masala, roast cinnamon, cumin, cloves and cardamom in a pan until the colour changes.
- Grind to a powder and save.
- heat onions, cumin, onions, chilies in saute pan.
- Stir in tomatoes, salt.
- Add coconut milk and vinegar and heat through.
- Add prawns.
- Saute till colour changes then stir in garam masala.
- Serve immediately.
SPANISH TIGER PRAWNS (SHRIMPS)
I regularly cook these for dinner parties and they remain a firm favourite. I have had to teach numerous friends the recipe and have had the dish cooked for me many times on return invitations. It is important that the prawns are raw, with the heads on, as this is where much of the flavour comes from. Fresh are better, but frozen tiger prawns make a perfectly satisfactory alternative if necessary. Birds-eye chillies are very small, but very hot. During marinading, a small amount of this heat is transferred to the oil and sherry. Be careful not to bite into one of these chilles, though - you will find yourself stuffing your mouth full of bread to numb the burn! I normally serve the dish as a starter, in the pan in the centre of the table and accompanied with lots of fresh French bread for dunking. Wonderfully tasty and typically Spanish.
Provided by Snowbunny Andorra
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix a count the olive oil and sherry in a shallow dish. Add garlic, chillies, salt and pepper. Squeeze lemon into mixture.
- Remove shells from prawns. Squeeze the heads into the mixture, place the prawns and heads into the mixture and discard the remaining shells. The squeezing of the heads is a very important step and should not be forgotten, however squeemish!
- Ensure the prawns are mostly covered by the mixture. If not, add more sherry and olive oi in equal measures.
- Cover and leave to marinade at cool room temperature for as long as possible, preferably 3 hours. If less time is available, add more garlic and chillies. Mix occasionally to cover the prawns.
- Remove prawns from mixture, leaving heads in the sauce, and place to one side.
- Heat the marinade over a high heat until bubbling and the heads have turned pink.
- Return the raw prawns to the pan and stir until just cooked.
- Remove some heads from the pan if desired, although a few make an attractive addition, and the Spanish traditionally suck any remaining juice from them.
- Serve in the pan in the centre of the table with lots of crust bread for dipping.
Nutrition Facts : Calories 1161.8, Fat 69.2, SaturatedFat 9.8, Cholesterol 380, Sodium 391.3, Carbohydrate 15, Fiber 0.8, Sugar 3.1, Protein 51.4
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SHRIMP-AND-VEGETABLE TAGINE WITH PRESERVED LEMON
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5/5 Total Time 2 hrs 15 minsAuthor Mourad Lahlou
- In a medium bowl, combine the parsley with the chopped cilantro, lemon juice, paprika, ginger, saffron and olive oil. Add the shrimp, toss to coat with the marinade and refrigerate for 2 hours.
- Meanwhile, in a medium saucepan, combine the tomatoes with the garlic and cumin and season with salt and pepper. Simmer over moderate heat, stirring occasionally, until the tomatoes are broken down and slightly thickened, 10 minutes.
- Spread the sliced carrots in a large enameled cast-iron casserole or Dutch oven and season lightly with salt and pepper. Add the onion, potatoes and bell peppers, lightly seasoning each layer with salt and pepper. Spread the tomato sauce on top. Cover and simmer over moderately low heat until the vegetables are just tender, about 20 minutes.
- Add the preserved lemon and olives to the casserole and arrange the shrimp on top in a single layer. Season with salt and pepper. Cover and cook over moderately low heat until the shrimp are pink and curled, about 3 minutes. Transfer the shrimp to a plate. Raise the heat to moderate and cook the tagine uncovered, stirring once or twice, until the juices have evaporated, about 5 minutes; don't let the vegetables burn on the bottom. Transfer the vegetables to a bowl and top with the shrimp. Garnish with cilantro sprigs and serve.
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