Tag Archives: shrimp

Herby Prawns

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These are ridiculously tasty! You HAVE to eat these with your fingers as part of the enjoyment is the finger licking at the end!

I use shell on prawns, I then remove the shell, leaving the tail on, remove the vein and then butterfly the prawns to maximise the surface area for the marinade to cover.

Serves 4.

Ingredients

1kg prawns, shells removed, deveined and butterflied

120mls olive oil

3 garlic cloves

handful fresh parsley

handful fresh oregano

zest of 1 lemon

juice of 2 lemons

salt and pepper

Method

Process the oil, garlic, parsley, oregano, zest, juice, salt and pepper.

Combine the prawns and dressing in a large bowl and allow to marinade for 30 minutes.

Cook in a frying pan or on the barbecue flat plate over high heat until the prawn meat is cooked through.

Serve immediately.

Prawn and Mango Tostadas

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Prawns and mango, summer must be coming!

These are simple but flavour loaded, I like to oven bake my corn tortillas to crisp them up, it’s healthier than frying!

I also like to add a few slices of avocado to make a more filling tostada if these are for a main course.

Serves 2.

Ingredients

16 large raw prawns, tails on

1 large red chilli, quartered lengthwise and then sliced

juice of 2 limes

1 tablespoon olive oil

salt and pepper

1 large mango, cubed

fresh coriander

4 corn tortillas

Method

In a bowl, combine the prawns, chilli, lime juice, olive oil, salt and pepper.

Allow to marinade for 30minutes.

Preheat the oven to 200 degrees Centigrade, pop the corn tortillas onto two baking sheets and bake for 5-7 minutes to crisp up.

Heat a large frying pan until very hot.

Add the prawns, chilli and all of the liquid and quickly fry until the prawns are pink and cooked through and the liquid has evaporated.

In a bowl, combine the cooked prawns, mango and coriander.

Spoon onto your tortillas and serve.

Oven Baked Garlic Prawns

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Who doesn’t love garlicky prawns?

I make these as part of a tapas meal and, as the oven is on for other things to bake I figure the prawns can go in too and save me washing another pan!

Serves 2 as a starter.

Ingredients

10 extra large prawns, peeled, tail attached and deveined

2 large garlic cloves, finely sliced

2 teaspoons olive oil

salt and pepper

Method

Preheat the oven to 200 degrees Centigrade.

Mix the prawns, garlic, oil, salt and pepper in an oven proof dish.

Pop the prawns into the oven and bake for 15 minutes.

Serve immediately.

Salt and Two Pepper Prawns

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Ingredients

1kg raw banana prawns, peeled, tails intact

50g rice flour

1-2 teaspoons salt flakes

6 peppercorns

1 teaspoon Szechuan peppercorns

Oil for deep frying

Method

In a mortar, crush the salt and peppercorns.

Combine the pepper powder and flour in a bowl.

Heat the oil until a piece of bread sizzles when added.

In batches, dip 5-8 prawns in the flour mix, cover completely and drop into the oil.

Cook until fully cooked, remove with a slotted spoon and place on some kitchen paper to remove excess oil.

Repeat with the remaining prawns, keeping the batches small so you don’t over crowd the pan.

Place the prawns on your serving plate and season again with salt and freshly ground pepper.

Fishing Net Prawns

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My youngest named these!

The pastry does resemble a fishing net as you unravel it so the name has stuck.

I have oven baked the prawns but you can deep fry them too and if prawns aren’t popular try strips of firm white fish, they work very well too.

The pastry that I buy here is egg free, just double check on your ingredients if you need to be egg free.

Serves 6.

Ingredients

1.2kg peeled and deveined large prawns with tails still attached

375g kataifi also known as shredded pastry

Sweet chilli sauce or lime mayo to serve

Method

Remove the pastry from the fridge and allow to come up to room temperature.

Pre heat the oven to 200 degrees Centigrade.

Line two baking sheets with baking parchment.

Loosen the pastry with your finger tips until you have separated the strands. Cover the pastry with a damp tea towel when you aren’t using it.

Hold a prawn by its tail and take wind several strands of pastry around the prawn until it is completely covered.

Lay on the baking sheet and repeat with the remaining prawns.

Bake the prawns for 10-12 mins until the prawn is cooked and the pastry crisp.

Serve with the sweet chilli sauce or lime mayo as a dip.

Prawns with Chorizo, Garlic and Thyme

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This is a simple barbecue or pan cooked bowl of deliciousness for nibbles or a starter.

There is no added oil and the flavours of the chorizo and prawns are brought together beautifully with a few wedges of lemon to squeeze over.

Serves 4-6.

Ingredients

800g peeled prawns, tails still attached

200g chorizo, sliced thinly on the diagonal

2 cloves garlic, sliced

small bunch of thyme, leaves picked

lemon wedges to serve

Method

Heat a non stick frying pan or barbecue plate over a medium to high heat.

Add the chorizo and cook until crispy on both sides, set aside.

Add the garlic and prawns and cook until the prawns are cooked through, nice and pink.

Return the chorizo to the pan or barbecue, add the thyme leaves and toss with the prawns.

Spoon into a serving dish and serve with lemon slices.

Chilli and Lime Prawns

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Fresh and zingy best describes these prawns!

The chillis are from the garden, from memory they are a Diablo chilli, so small with a medium heat, feel free to use any chilli and adjust the heat level to suit your taste.

I would usually leave the tails on the prawns but we have Grandpa staying with us at the moment and he doesn’t “do” shells so I have peeled them completely.

Serves 4-6.

Ingredients

1kg prawns, peeled and deveined

1 tablespoon olive oil

juice of two limes

4 cloves garlic, sliced

3 small chillies

small bunch fresh coriander

salt and pepper

Method

Marinade the prawns in the oil, lime juice, garlic, chilli, 2/3 of the coriander and a little salt and pepper for 15mins.

Heat a large frying pan over hot heat until very hot or use the BBQ hot plate.

Once the pan is hot add the prawns and stir fry for 2 mins until cooked.

Serve garnished with the remaining coriander.

Prawn Wontons

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I have always loved what we call “Nibbles Night” in our house, lots of plates of finger food to pick and choose. I try to make as much of it as possible gluten free so sticky sausages, latkes with gravadlax, Yorkshire puddings with horseradish and steak toppings, wedges, Cajun prawns, the list goes on!

One of the boys loves these little parcels so occasionally I make him a  batch as a wee treat.

Not particularly authentic but apparently very tasty, I buy the wonton wrappers and then just make the filling and fry them. Not healthy but a yummy occasional treat!

Makes 36 wontons.

Ingredients

250g raw prawn meat, chopped up

2 spring onions, trimmed, halved lengthwise and finely chopped

20-30 fresh coriander leaves, cut finely

1 large garlic clove, grated

1 small piece of ginger, similar size to the garlic, peeled and grated

2 teaspoons soy sauce

37 wonton wrappers

1 egg, beaten

vegetable oil to fry in

Method

Line a plate with baking parchment/paper, this will stop your prepared wontons from sticking to the plate.

Put your oil on to heat while you prepare the wontons.

In a bowl, combine the prawns, spring onions, coriander, garlic, ginger and soy sauce, mix well.

Take a wonton wrapper and brush the egg around the edges.

Now, place a small amount of the prawn mix in the centre.

Draw opposite sides of the square together and repeat. Squeeze them together firmly.

Now, firmly, twist from above the filling upwards.

Place on the prepared weight and continue until they are all finished.

Cut the leftover wrapper into a few strips.

To test if your oil is hot enough drop a strip of wonton wrapper into the oil. Once it’s hot enough the strip should immediately rise to the surface and begin to bubble.

In small batches fry the wontons until they are golden, drain on kitchen towel roll and serve hot.

Garlic Prawns

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Oh dear, these are just too tasty!

Simple and absolutely delicious, I serve these in a huge mound with some mayo and lemon slices. Maybe some crusty bread to soak up the juices?

I buy prawns with their shells on so this was around 1kg of raw/green prawns, once peeled and deveined it was around 650g meat with the tails still on.

Ingredients

1kg raw prawns, shelled and deveined, tails intact

4 cloves garlic, roughly chopped

2 tablespoons olive oil

salt and pepper

Method

Combine the prawns, garlic, oil, salt and pepper.

Leave to marinade for 1-4hours.

Heat the BBQ to medium hot or a frying pan.

Once hot add the prawns and all the oil and garlic.

Turn occasionally until fully cooked.

Serve immediately.

Prawn Poppers

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Possibly the yummiest way to cook a prawn! I use really large prawns for this and they need to be raw, cooked prawns would go too rubbery. I also tend to buy the prawns in the shell as they tend to be a bit cheaper and it takes no time to peel them.

The boys love them, possibly because they are served on a stick! We have these sometimes on a Friday night when we are doing the home made fast food challenge, gluten free and dairy free these beat the fish and chip shop by miles!

Ingredients

12 large prawns, peeled and deveined

200g cornflour

2 egg whites

salt and pepper to taste

oil to fry in

Method

Put your oil on to heat.

In a large bowl place the egg whites.

On a flat plate spread the cornflour and season with salt and pepper.

Take each peeled and deveined prawn and stick a wooden skewer up through the middle of the body coming out at the head end.

Once the oil is hot, around 180 degrees Centigrade prepare the prawns.

Whisk the egg whites until forming stiff peaks.

Dip each prawn in the egg white, turning the skewer as you go.

Now dip into the cornflour, again, turning as you go.

Immediately place into the hot oil and allow around 1min to cook turning half way, ensure that the prawn is fully cooked.

Serve with some dill mayonnaise, recipe on the blog.