Posted in Food, Gluten-free, Prawns, Shellfish, tagged Cooking, Easy, Food, Garlic, Garlic prawns, Gluten-free, Main, prawns, Recipe, Seafood, Shellfish, Starter, Wine Match, Wine Pairing, Wine suggestion on 1 April 2017|
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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 😉
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 Rosé 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)
- ½ 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)
- ½ 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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Posted in Food, Gluten-free, Prawns, Shellfish, tagged Cooking, Easy, Food, Garlic, Garlic prawns, Gluten-free, prawns, Recipe, Shellfish, Starter on 5 November 2016|
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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
- 1½ tsp ground cumin
- ¾ 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 – about 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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