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Archive for the ‘Prawns’ Category

Buttery chilli prawns

Prawns in their shells are more often a holiday treat for us but they’re so easy to do and it’s nice to eat dinner with your hands. Finger bowls of warm water and lemon slices¬†are useful – or you could lick them ūüėČ

Wine Suggestion:¬†If you are serving this as a special treat for two then go for a good pink sparkling. We had this as on a¬†Friday night and luckily had a half-bottle of Billecart Salmon Ros√© champagne which turned it into an extra¬†special evening. On nights when this¬†isn’t an option you should¬†find a good Fiano, Verdicchio or Alvarinho.

Buttery Chilli Prawns – serves 2

  • 25g butter
  • 2 tbsp olive oil
  • 3 garlic cloves, finely chopped
  • 1 red chilli, finely chopped (leave the seeds in)
  • ¬Ĺ tsp sweet paprika
  • 12-20 large raw ing prawns with shells (12 should be enough for a starter for 2, for a main course about 20 is better)
  • 1 lemon, juiced (plus a few extra slices for¬†finger bowls if using)
  • ¬Ĺ a small bunch of parsley, roughly chopped
  • crusty bread – warm it in the oven before serving

Melt the butter & oil in a frying pan. Add the garlic, chilli and paprika and cook for a coupled of minutes or until golden. Turn up the heat and throw in the prawns. Fry for a few minutes until they turn pink, don’t be tempted to cook them for any longer. Take the pan off the heat, season and stir in the lemon juice & parsley.

Serve with warm crusty bread for wiping the bowl.

(Original recipe from BBC Good Food)

 

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Spicy Prawns

These prawns, flavoured with lots of garlic and warm spices, make a simple but really tasty starter. Serve with plenty of bread for mopping up the juices.

Wine Suggestion:¬†We really like unoaked, slightly lighter, Spanish reds with this dish especially with 30 minutes in the fridge to give a cool edge to them. A newish find has been the Jesus Romero “Rubus”, a delicious blend of Garnacha, Tempranillo and Syrah which has a purity and persistence of fruit that charms us every time.

Spicy Prawns – serves 4

  • 300g raw peeled king prawns
  • 4tbsp olive oil
  • 4 garlic cloves, crushed
  • 2 tsp paprika
  • 1¬Ĺ tsp ground cumin
  • ¬ĺ tsp ground ginger
  • a good pinch of cayenne pepper or chilli powder
  • 5 tbsp chopped coriander or parsley

Heat the oil with the garlic and spices in a large frying pan. Keep stirring until aromatic, then throw in the prawns and fry quickly over a medium heat until pink Рabout a minute. Stir in the coriander or parsley and serve.

(Original recipe from Foolproof Mediterranean Cookery by Claudia Roden, BBC Worldwide Ltd., 2003.)

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Pan fried king prawns

These are amazing!!!!! Pick up some prawns and make them tonight.

Pan-fried King Prawns (daeha jjiim) – serves 2 as a starter

  • 1 garlic clove, crushed
  • ¬Ĺ cm piece of ginger, peeled and finely grated
  • 2 tsp soy sauce
  • 2 tsp roasted sesame seed oil
  • 1 tsp honey
  • 1 tsp vegetable oil
  • 150g king prawns, shelled
  • 1 spring onion, thinly sliced
  • 2 tsp roasted pine nuts, roughly chopped

Combine the garlic, ginger, soy sauce, sesame seed oil and honey together to make a sauce.

Heat the vegetable oil in a pan over a high heat. When it’s very hot, add the prawns and cook for a minute, then turn them over. Add the sauce and cook for another minute until cooked through.

Serve immediately with the spring onion and pine nuts sprinkled over the top.

(Original recipe from Our Korean Kitchen by Jordan Bourke & Regina Pyo, W&N, 2015.)

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Lemon, Prawn & Parsley Spaghetti

We try to keep a bag of frozen raw prawns in the freezer as they always feel like¬†a special treat. This is good if you fancy a special treat on a Monday, Tuesday, Wednesday, Thursday…

Wine Suggestion:¬†to match this dish you¬†can’t go wrong with¬†a good Albari√Īo (Spain) /¬†Alvarinho (Portugal). What you need to look for is a bit of body as some are just a bit thin; the best have a real depth of flavour along with vibrant freshness. Perfect for the prawns and lemon.

Lemon & Parsley Spaghetti with Prawns – serves 2

  • 175g spaghetti
  • 2tbsp olive oil
  • 140g large raw peeled prawns, thawed if frozen
  • zest & juice 1 lemon, plus wedges to serve
  • bunch flat-leaf parsley, roughly chopped

Cook the pasta.

Meanwhile, heat the oil in a large frying pan, add the prawns and fry quickly until pink all over.

Add the lemon zest and juice, parsley, 2 tbsp of the pasta cooking water and salt and pepper, then heat through.

Drain the spaghetti, add to the pan, then toss it all together.

Serve with lemon wedges.

(Original recipe from BBC Good Food)

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Prawn & clam linguine

 

We recently got a new cookbook by Lorraine Pascale and have been impressed by the recipes so far. This one we made for Valentines Day, just the two of us with a bottle of vintage Champagne from the cellar. A very nice evening.

Linguine with prawns, clams, garlic & chilli – serves 4

  • 350g dried linguine
  • 3tbsp extra virgin olive oil
  • 2 large banana shallots, finely diced
  • 3 garlic cloves, very finely chopped
  • 2 red chillies, finely chopped
  • 400g raw peeled tiger prawns, de-veined
  • 400g clams, washed (soak in cold water for an hour to get rid of any sand then discard any that stay open when sharply tapped)
  • 150-200ml white wine
  • 3 tbsp roughly chopped parsley
  • 70g rocket
  • 1 small lemon, cut into wedges

Cook the pasta according to the packet until al dente.

Meanwhile, heat the oil in a large saucepan, with a tight-fitting lid, over a medium heat. Add the shallots and sweat for about 10 minutes or until softened. Add the garlic and chilli and cook for another couple of minutes.

Add the prawns and cook for 1 minutes, stirring. Then add the clams and white wine, bring to the boil and cover with the lid. Cook for 4-5 minutes or until all the clam shells have opened (discard any that don’t) and the prawns have turned pink.

Drain the pasta well and tip onto the cooked shellfish and toss together. Add the chopped parsley and season.

Pile into bowls, drizzle with your best extra-virgin olive oil, scatter with rocket and serve with a lemon wedge.

(Original recipe from How to be a Better Cook by Lorraine Pascale, HarperCollins, 2014.)

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Gambas al ajillo

This is the same dish as Prawns Pil-Pil which you get in restaurants all over Spain. Ordinary food but absolutely delicious. Don’t forget some crusty bread to mop up the oil.

Wine Suggestion: This is great with a Manzanilla sherry, like the La Gitana by Hidalgo we had with it. The dry and savoury character of the wine makes every component sing and has a great ability to both entice hunger and also sate the palate.

Gambas al ajillo Рto serve 4 as a starter 

  • 750g unpeeled prawns
  • 8 garlic cloves
  • 5g flat-leaf parsley leaves
  • 300ml olive oil
  • 2 tsp crushed dried chilli flakes

Peel the prawns but leave the last tail segment in place.

Sprinkle the garlic and parsley with¬†¬Ĺ tsp of salt and chop together to form a course mixture.

Pour the oil into a large, deep frying pan over a low heat. When hot, at the chilli flakes and garlic and parsley mixture and cook gently for a few minute or until sizzling and smelling delicious.

Turn the heat up a touch before adding prawns and cooking for a few minutes or until just cooked through. Season with a bit more salt to taste.

(Original recipe from¬†Rick Stein’s Spain,¬†BBC Books, 2011.)

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This is a simple curry but you need to marinate the prawns overnight in the fridge. The flavour builds up as the spices are gradually added and the sauce becomes really tasty. Serve with some plain basmati rice for a healthy dinner.

Hot Punjabi king prawn curry Рto serve 4 

FOR THE MARINADE:

  • 600g raw king prawns, peeled and de-veined
  • 6 tbsp full-fat natural yogurt
  • 2 hot green chillies, finely sliced

FOR THE CURRY: 

  • 4 tbsp olive or sunflower oil
  • ¬Ĺ tsp cumin seeds
  • 2 medium onions, finely chopped
  • 1 tbsp finely chopped or crushed garlic
  • 1 tsp turmeric
  • 2-3 hot green chillies, finely sliced
  • 2 tsp garam masala
  • 2 medium tomatoes, roughly chopped
  • ¬Ĺ tsp chilli flakes
  • 4 tsp finely chopped coriander leaves

Rinse and drain the prawns. Pat them dry and put into a ceramic bowl. Add the yogurt, chillies and¬†¬Ĺ tsp salt. Mix well, cover and leave overnight in the fridge.

When ready to cook the curry, pour the oil into a wok, and put on a medium heat.

Spoon in the cumin seeds and brown for 10 seconds then add the onions and sauté for about 10 minutes, or until or until brown all over.

Add the garlic, reduce the heat to low, and fry for 2 minutes.

Mix in the turmeric and stir for 1 minute.

Add the green chillies, increase the heat to medium and stir for 1 minute.

Mix in 1¬Ĺ tsp of the garam masalsa ands stir for 1 minute.

Add¬†¬ľ tsp salt, the tomatoes and chilli flakes and cook for 2 minutes.

Add 125ml of boiling water and stir to make a thick sauce. Simmer for 3 minutes, then add¬†¬ľ tsp salt.

Stir in the prawns and marinade and cook over a medium heat until just opaque and cooked through.

Sprinkle the rest of the garam masala over the top and stir. Fold in the chopped coriander to serve.

(Original recipe by Madhur Jaffrey in BBC Good Food Magazine, March 2013.)

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