GRILLED PRAWNS WITH GARLIC-CHILI SAUCE
Steps:
- Preheat an outdoor grill for medium heat; lightly oil the grate.
- Cook the shrimp on the hot grill until they are bright pink on the outside and the meat is no longer transparent in the center, 5 to 10 minutes. Arrange the prawns on a serving platter.
- Heat the oil in a skillet over medium heat. Fry the garlic in the hot oil until brown, 7 to 10 minutes. Remove from heat and stir the lemon grass, chile peppers, shallot, lime leaves, fish sauce, lime juice, and chilli paste into the garlic; toss to combine. Spoon the sauce over the prawns. Garnish with the mint to serve.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 13.2 g, Cholesterol 172.6 mg, Fat 8.6 g, Fiber 1.5 g, Protein 20.5 g, SaturatedFat 1.6 g, Sodium 512.1 mg, Sugar 4.6 g
PATSY'S GARLIC & CHILLI PRAWNS
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
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
PICCALILLI
Growing up in England, Piccalilli was commercially available, but none were as good as my grandmother's recipe. This was always a favorite with cheese. It is a good relish to have on hand and would be tasty in a ham sandwich.
Provided by Ruth
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Yield 80
Number Of Ingredients 11
Steps:
- Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
- In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.
- Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.
- In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.
Nutrition Facts : Calories 27.4 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 2228.3 mg, Sugar 3.8 g
AWARD WINNING CHILI
This delicious chili took 2nd place at our local chili cook-off! Bet you can't eat just one bowl. If it is too thick, add water 1/4 cup at a time until you reach desired consistency. Even better tasting the second day!
Provided by Jennifer
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h30m
Yield 8
Number Of Ingredients 17
Steps:
- In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
- While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
- Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
- Stir in beans, cilantro and parsley. Heat through and serve.
Nutrition Facts : Calories 373 calories, Carbohydrate 22.5 g, Cholesterol 64.2 mg, Fat 22.1 g, Fiber 6.1 g, Protein 21.7 g, SaturatedFat 7.9 g, Sodium 1168.9 mg, Sugar 6.7 g
CHILI SEASONING MIX I
Use this mix of paprika, onion powder, cayenne, thyme and oregano as you would chili seasoning from the store!
Provided by SWIZZLESTICKS
Categories 100+ Everyday Cooking Recipes Vegan
Time 10m
Yield 2
Number Of Ingredients 8
Steps:
- In a bowl, stir together paprika, seasoning salt, onion powder, garlic powder, cayenne, seasoned pepper, thyme and oregano. Store in an airtight container.
Nutrition Facts : Calories 29 calories, Carbohydrate 8.2 g, Fat 0.8 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 1149.6 mg, Sugar 1.2 g
GRILLED KING PRAWNS WITH LEMON, GARLIC AND CHILLI
Make and share this Grilled King Prawns With Lemon, Garlic And Chilli recipe from Food.com.
Provided by Kate in Katoomba
Categories Weeknight
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove prawn heads and cut away the legs, then slit the backs of the prawns lengthwise with a sharp knife.
- Devein, then place the prawns in a bowl.
- Add the remaining ingredients and mix to combine.
- Set aside for one hour to marinate.
- Preheat BBQ or grill to high, add prawns to the flat plate (or if using the grill place prawns on a flat heat proof tray) and cook for 5 minutes, adding some marinade, until cooked.
- Serve with lime wedges.
Nutrition Facts : Calories 231, Fat 16, SaturatedFat 2.3, Cholesterol 127.7, Sodium 127.2, Carbohydrate 6.3, Fiber 1.9, Sugar 0.8, Protein 17.8
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