Creamy Garlic Prawns Jamie Oliver Recipes

CREAMY GARLIC PRAWNS

Creamy Garlic Prawns image

This recipe is "to die for". Prawns sautéed in fresh garlic and coriander cream sauce. Simple to make. Remember to use lite cream and only half the salt content for a healthier alternative. You can also add extra cream if you like lots of sauce!

Provided by magic_elle

Categories Asian

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

500 g green prawns
1 tablespoon butter
1 tablespoon lemon juice
1/2 cup cream
4 garlic cloves
1 tablespoon fresh coriander
1/2 teaspoon salt
1 teaspoon black pepper
2 teaspoons olive oil

Steps:

Peel and devein prawns leaving tails on.
In a small bowl combine lemon juice, crushed garlic, salt and pepper.
In a heavy based skillet, melt butter and olive oil on a medium heat.
Once butter has melted add prawns and garlic mixture and increase heat to ensure prawns are cooked quickly.
Toss prawns and mixture for 1-2 minutes or until prawns turn pink.
Add coriander and toss for a further 30 seconds.
Reduce heat. Add cream and stir through.
Serve with jasmine rice.

PATSY'S GARLIC & CHILLI PRAWNS

Patsy's garlic & chilli prawns image

Patsy first tried these amazing garlic and chilli prawns in Torremolinos in southern Spain, where she enjoyed them as part of a delicious tapas spread. Eaten by the sea with a glass of chilled white wine, this was the standout dish. These gorgeous prawns are super-easy to recreate at home; the beachfront setting is optional, but for maximum Spanish effect, the chilled wine and crusty bread are not!

Provided by Bart van Olphen

Categories Lunch & dinner recipes Seafood Dinner for two Spanish Prawns Lunch & dinner recipes One-pan recipes

Time 10m

Yield 2

Number Of Ingredients 7

Ingredients

8 large raw shell-on king prawns, from sustainable sources
3 cloves of garlic
1 fresh red chilli
a few sprigs of fresh flat-leaf parsley
50 ml olive oil, ideally Spanish
½ teaspoon smoked paprika
1 lemon

Steps:

Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.
Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves.
Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, before stirring in the paprika.
Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns.
Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine.

Nutrition Facts : Calories 281 calories, Fat 25.6 g fat, SaturatedFat 3.7 g saturated fat, Protein 10.8 g protein, Carbohydrate 2.2 g carbohydrate, Sugar 0.7 g sugar, Sodium 0.8 g salt, Fiber 0.4 g fibre

CREAMY PRAWN LINGUINE

Creamy prawn linguine image

Elegant, delicious and on the table in just 15 minutes - this prawn pasta hits the spot and feels a bit posh, too. By finely chopping most of the prawns, they'll stick beautifully to the linguine, in turn creating sweetness and texture.

Provided by Jamie Oliver

Categories Quick & easy recipes 7 Ways Seafood Dinner for two Prawns Quick & easy recipes Lunch & dinner recipes

Time 15m

Yield 2

Number Of Ingredients 9

Ingredients

150 g dried linguine
2 cloves of garlic
160 g raw peeled king prawns, from sustainable sources
4 rashers of higher-welfare smoked pancetta
olive oil
50 ml Italian red wine
1 heaped tablespoon mascarpone cheese
50 g rocket
10 g Parmesan cheese

Steps:

Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, peel and finely slice the garlic. Run your knife down the back of 2 prawns, so they'll butterfly as they cook, then finely chop the rest.
Put a large non-stick frying pan on a medium heat. Finely slice the pancetta, sprinkle into the pan with 1 tablespoon of olive oil and fry until lightly golden. Toss in the garlic and whole prawns for 2 minutes, then go in with the wine and let it cook away. Toss through the chopped prawns and mascarpone for 1 minute, then use tongs to drag the pasta straight into the pan, letting a little starchy cooking water go with it. Roughly chop the rocket, add most of it to the pan and toss it all together over the heat until you have a silky sauce. Subtly season to perfection with the Parmesan and black pepper. Serve sprinkled with the remaining rocket and an extra grating of Parmesan, if you like.

Nutrition Facts : Calories 514 calories, Fat 19.1 g fat, SaturatedFat 7.5 g saturated fat, Protein 28.3 g protein, Carbohydrate 56.3 g carbohydrate, Sugar 3.2 g sugar, Sodium 0.9 g salt, Fiber 2.6 g fibre

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