Amalfi Style Prawns Recipes

AMALFI-STYLE PRAWNS

Amalfi-style prawns image

This light, summery recipe is inspired by reader Alba Carbonaro Johnson's trips to Italy's Amalfi coast

Provided by Good Food team

Categories Dinner, Lunch, Snack, Starter

Time 1h20m

Number Of Ingredients 6

Ingredients

2 tbsp extra-virgin olive oil
2 garlic cloves , finely crushed
12-16 mint leaves, chopped
450g raw, peeled prawns
50g dry breadcrumbs
lemon wedges, to serve

Steps:

Soak about 20 wooden skewers. Put the olive oil, garlic, most of the mint (save some for serving) and prawns in a medium bowl and season well. Toss to coat evenly, then chill and marinate for 1 hr.
Heat the grill to medium. Thread 3-5 prawns onto each skewer. Place the breadcrumbs on a plate. Shake any excess marinade off the prawns, then press the breadcrumbs all over.
Place all the skewers on a lightly oiled baking sheet, then place under the grill. Depending on the size of the prawns, cook on each side for around 2 mins, until the breadcrumbs are golden and the prawns have turned pink. Watch them closely as they cook very quickly. Scatter with mint; serve 5 per person with lemon wedges.

Nutrition Facts : Calories 181 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Protein 21 grams protein, Sodium 0.7 milligram of sodium

AMALFI-STYLE SHRIMP

Amalfi-Style Shrimp image

This is a great shrimp dish from our local newspaper. Delicious! This recipe calls for 1 lb of shrimp but Food.com is not letting it go through.

Provided by susie cooks

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

shell-on shrimp (thoroughly defrosted if using frozen)
2 -3 medium cloves garlic
12 -16 mint leaves
kosher salt
freshly ground black pepper
1 -2 tablespoon olive oil
1 ounce block parmigiano-reggiano cheese
3/4 cup fine plain dried breadcrumbs
2 lemons

Steps:

You will need 16 to 20 small or medium wooden skewers. Soak them in water for 20 minutes before using.
Meanwhile, peel and devein the shrimp, leaving the tails on if you prefer to eat the shrimp by hand. Pat them dry with paper towels and place them in a quart-size resealable plastic food storage bag.
Mince the garlic and add it to the bag. Finely chop the mint leaves, reserving a third of the chopped leaves for garnish; add the rest of the mint to the bag. Season with salt and pepper to taste. Drizzle in the oil as needed. Seal the bag and massage the contents to coat the shrimp evenly. Refrigerate for 10 minutes (or up to 30 minutes for deeper flavor).
Position an oven rack 6 to 8 inches from the broiler element; preheat the broiler. Have a rimmed baking sheet at hand.
Grate the cheese (to yield 1/4 cup) into a wide, shallow bowl, then add the breadcrumbs. Shake off any excess marinade from the shrimp, then press them into the cheese-breadcrumb mixture to coat them on both sides.
Thread 4 or 5 shrimp onto each skewer, laying the soaked skewers flat on the baking sheet as you work. Broil for 2 minutes on each side, so the coating is golden and the shrimp turn pink. Be careful not to overcook.
Arrange the skewers on individual plates; top with any stray breadcrumbs from the baking sheet. Cut lemon wedges and squeeze a few over each skewer and sprinkle with the remaining chopped mint. Serve hot, with the remaining wedges passed at the table.

Nutrition Facts : Calories 152.6, Fat 6.6, SaturatedFat 2, Cholesterol 5.1, Sodium 271.4, Carbohydrate 21.1, Fiber 3.5, Sugar 1.3, Protein 6.2

AMALFI STYLE SHRIMP

Amalfi Style Shrimp image

A versatile recipe which can be served as an appetizer, a seafood entree or a Tapas dish. This recipe is delicious and very simple to make. If you can't go to Amalfi, bring Amalfi to your table.

Provided by lanapolitana

Time 30m

Yield Serves 6

Number Of Ingredients 7

Ingredients

1 lb of raw shrimp, peeled washed deveined and patted dry
1/8 cup of extra virgin olive oil
2/3 cup of very fine dry bread crumbs
2 garlic gloves, finely minced
12-16 leaves of fresh mint, roughly chopped
Dash of salt and cracked pepper to taste
Lemon wedges to serve

Steps:

Put the olive oil in a medium bowl and add the raw shrimp. Toss and coat evenly. Add the garlic, mint, and salt/pepper in the bowl. Add the bread crumbs and toss lightly making sure all the shrimp are nicely coated. Cover and let marinate for an hour or more in the refrigerator.
Preheat the broiler. Thread 3-5 shrimp onto each metal skewers. If using wood skewers soak them ahead of time.
Place all the skewers evenly on a lightly oiled cookie sheet in the middle section of the oven under the broiler. Depending on size of the shrimp, cook the shrimp on each side for about 2 minutes until the breadcrumbs are golden and the shrimp have turned pick. Stay close to the oven they cook very quickly.
Remove from the oven. Squeeze some fresh lemon juice on top of the cooked shrimp immediately. Then plate and finish by adding additional fresh mint on top for flavor and garnish.

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