Butter Poached Spot Prawns With Israeli Couscous Recipes

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BUTTER-POACHED SPOT PRAWNS WITH ISRAELI COUSCOUS



Butter-Poached Spot Prawns with Israeli Couscous image

Seattle chef Maria Hines poaches spot prawns -- a Northwestern delicacy -- slowly in butter to accentuate their tenderness and sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 17

12 spot prawns, roe intact
Coarse salt and freshly ground pepper
1 cup Israeli couscous
3 cups bite-size cauliflower florets
2 tablespoons olive oil
1 small clove garlic, minced
1 teaspoon minced shallots
Juice of 1/2 small lemon
3 sprigs, plus 1 tablespoon finely chopped fresh flat-leaf parsley, plus more for garnish
1 tablespoon finely chopped fresh chives, plus more for garnish
2 sprigs fresh thyme
1 dried bay leaf
3/4 cup heavy cream
4 tablespoons unsalted butter
Chopped cilantro, for garnish
Chopped mint leaves, for garnish
Charmoula, for serving

Steps:

  • Carefully peel prawns (the barbs on the tail are sharp) and reserve roe; discard shells or reserve for making seafood stock. Set prawns and roe aside.
  • Bring large pot of water to boil. Generously salt boiling water and return to boil. Add Israeli couscous and cook according to package directions; drain and transfer to large bowl. Set aside.
  • Bring another large pot of water to boil. Generously salt boiling water and return to boil. Add cauliflower florets and cook until tender but still crisp, 2 to 3 minutes. Drain, reserving cooking liquid. Place half of the cauliflower florets in the jar of a blender. With the motor running, slowly add 1 cup cooking liquid. Blend until cauliflower is pureed and the consistency of thick gravy.
  • Heat olive oil in a medium skillet over medium-high heat. Add garlic and shallot and cook, stirring, for 30 seconds. Add cauliflower and cook, stirring, until edges begin to brown and caramelize, 3 to 5 minutes. Season with salt, pepper, and lemon juice. Transfer cauliflower to bowl with Israeli couscous and stir in chopped parsley and chives; set aside.
  • Place parsley sprigs, thyme sprigs, and bay leaf in a piece of cheesecloth; tie with a piece of kitchen twine to enclose. Place in a medium saucepan along with heavy cream. Bring to a simmer over medium-high heat for 20 minutes; remove cheesecloth packet and discard. Add butter and whisk until melted and well combined; season with salt and pepper. Add reserved prawn roe and stir to combine.
  • Reduce heat to medium-low and add prawns. Cook just until flesh turns pink, about 4 minutes. Remove from heat.
  • To serve, spoon cauliflower puree in the center of each of four plates. Spoon couscous mixture on top of puree; top each with three prawns. Spoon some of the poaching liquid over prawns and garnish with cilantro, parsley, mint leaves, and chives. Spoon charmoula around cauliflower puree; serve immediately.

ONE-POT ISRAELI COUSCOUS SHRIMP-AND-VEGGIE BOWLS



One-Pot Israeli Couscous Shrimp-and-Veggie Bowls image

Cooking for a family can be time-consuming, but doing the dishes afterwards is what gets to me. Making one-pot meals has become one of my goals, and this is a favorite recipe from that challenge. This entire meal comes together in 30 minutes and tastes like a traditional couscous salad meets risotto-without all the work. Israeli couscous, a variety with bigger, more pearl-like grains than standard couscous-turns tender and creamy when slow-simmered in broth, and the shrimp and zucchini come out perfectly cooked. Everything is brought together with a bright and tangy vinaigrette, fresh herbs and Parmesan. Whether for dinner or lunch, my hope is that this recipe makes your day a little easier and a little more delicious.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

4 tablespoons unsalted butter
1/2 small red onion, finely chopped (about 1/2 cup)
1 zucchini (about 6 ounces), cut into 1/4-inch half-moons
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
1 1/2 cups (about 8 ounces) Israeli couscous
1/2 cup dry white wine, such as Pinot Grigio
1 1/2 cups vegetable or chicken broth
20 peeled and deveined 21/25 shrimp with the tail shell on (about 12 ounces)
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 tablespoon orange juice
1 tablespoon extra-virgin olive oil
1 cup cherry tomatoes (about 6 ounces), cut in half or quartered depending on size
1/4 cup finely chopped herbs, such as basil, dill and/or parsley
Grated Parmesan, for serving

Steps:

  • Melt the butter in a 10- to 12-cup Dutch oven or large saucepan with a tight-fitting lid over medium-high heat. Add the onion, zucchini, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté until the onion and zucchini soften and the zucchini is just beginning to turn golden brown in spots, about 5 minutes.
  • Reduce the heat to medium and stir in the garlic and couscous. Cook, stirring, until the couscous is toasted, about 2 minutes. Stir in the wine and cook, stirring and scraping the bottom of the pan, until the wine evaporates, about 1 minute. Stir in the broth and 1 teaspoon salt. Bring to a boil.
  • While the broth comes to a boil, sprinkle the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss. Lay the seasoned shrimp over the top of the couscous, cover the pot, and reduce the heat to low. Cook until the couscous absorbs most of the liquid and is tender and the shrimp is cooked through and bright pink, about 15 minutes.
  • Remove the lid and increase the heat to medium. Simmer until any remaining liquid evaporates, about 1 minute. Remove from the heat.
  • Whisk together the lemon zest and juice, orange juice, olive oil and 1/4 teaspoon each salt and pepper in a small bowl. Stir the vinaigrette into the couscous until combined. Stir in the tomatoes and herbs. Divide among 4 serving bowls and garnish with Parmesan.

POACHED PRAWNS



Poached Prawns image

Make and share this Poached Prawns recipe from Food.com.

Provided by Chef Kate

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

12 large prawns (I use large shrimp)
2 cups water
1 cup white wine (not too dry)
1/2 onion
1 carrot
1 stalk celery
2 ounces butter, unsalted, cut into cubes
4 ounces pistachio oil (walnut oil could be substituted)

Steps:

  • In a pan, boil water, wine, carrot, celery, salt and pepper to make a broth.
  • Peel the prawns; discard the heads, keep the tails.
  • Poach them for 10 minutes in the hot (but not boiling) broth.
  • Remove 7 oz. stock to another pan, bring to a boil.
  • Remove from heat and add butter. Blend, adding the pistachio oil as you go; season with salt and pepper.
  • Remove prawns from the liquid and arrange them on a plate, drizzle with the sauce.
  • Serve with a risotto or pureed artichokes.

Nutrition Facts : Calories 176, Fat 11.8, SaturatedFat 7.3, Cholesterol 53.2, Sodium 228.7, Carbohydrate 4.7, Fiber 0.8, Sugar 2.1, Protein 3

BUTTER-POACHED SHRIMP AND ORZO RECIPE BY TASTY



Butter-Poached Shrimp and Orzo Recipe by Tasty image

Here's what you need: water, butter, lemon, fresh thyme, shrimp, garlic, shallot, orzo, chicken stock, salt, pepper, spinach, fresh parsley

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 tablespoons water
8 tablespoons butter
2 teaspoons lemon, zest
1 sprig fresh thyme
½ lb shrimp
2 cloves garlic
1 shallot
1 cup orzo
2 cups chicken stock
salt, to taste
pepper, to taste
4 cups spinach
fresh parsley, for garnish

Steps:

  • Over low heat, add water to your saucepan and slowly incorporate the butter, a few tablespoons at a time. Whisk together to make sure the water and butter combine and doesn't separate.
  • Add the lemon zest and sprig of thyme and give it a stir. Add the shrimp and poach for eight to 10 minutes. Remove shrimp and set aside. Discard the sprig of thyme.
  • In the same saucepan and over low heat, add garlic, shallots and the orzo. Salt and pepper to taste. Stir until all the liquid has been absorbed.
  • Pour in the chicken stock and cook until the orzo is al dente. Stir occasionally to make sure nothing is sticking to the bottom of the saucepan.
  • Once the orzo is al dente, add the spinach. Stir in until just wilted. Remove from heat.
  • Serve the spinach and orzo, place a few shrimps on top and garnish with chopped parsley.
  • Enjoy!

Nutrition Facts : Calories 809 calories, Carbohydrate 63 grams, Fat 53 grams, Fiber 2 grams, Protein 17 grams, Sugar 6 grams

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