Jamaican Prawns Or Scallops Recipes
JAMAICAN PRAWNS OR SCALLOPS
This is a simple meal that is full of flavour and very quick too. Use gluten-free ingredients to make this meal suitable for a gluten-free diet. Serve with rice for a simple meal. very limited cooking time for a hot nights summer dinner
Provided by Jubes
Categories Caribbean
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large pan
- Cook onion and capsicums until soft.
- Stir in all remaining ingredients.
- Cook until prawns are just done (about 2-3 minutes).
- Serve with fluffy white rice and garnish with fresh coriander leaves.
Nutrition Facts : Calories 101, Fat 4.1, SaturatedFat 0.6, Cholesterol 37.8, Sodium 251.3, Carbohydrate 11.2, Fiber 3.2, Sugar 6.2, Protein 6
KING PRAWN AND SCALLOP IN GINGER BUTTER
Steps:
- Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque. Sprinkle with chives, and season with salt and pepper to serve.
Nutrition Facts : Calories 629.2 calories, Carbohydrate 11.4 g, Cholesterol 282.6 mg, Fat 47.8 g, Fiber 1.3 g, Protein 32.6 g, SaturatedFat 29.4 g, Sodium 481.6 mg, Sugar 2.6 g
JAMAICAN SHRIMP
Zesty jerk seasoning is a nice complement to sweet mango in this crowd-pleasing appetizer. Although this delicious dish takes time to prepare, it's conveniently made ahead and refrigerated until ready to serve.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 15-20 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring water and salt to a boil. Add shrimp; boil for 3 minutes or until shrimp turn pink, stirring occasionally. Drain and rinse with cold water; transfer to a large resealable plastic bag., In a small bowl, whisk the oil, vinegar, lime juice, jalapeno, honey and jerk seasoning. Pour 3/4 cup marinade over shrimp. Seal bag and turn to coat; refrigerate for 1-2 hours. Refrigerate remaining marinade., Just before serving, drain and discard marinade from shrimp. On a large serving platter, layer with shrimp, mango, onion and lime. Drizzle with remaining marinade.
Nutrition Facts : Calories 114 calories, Fat 6g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 286mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
PRAWNS AND SCALLOPS ON THE HALF SHELL
This sounds wonderful to serve guests as a first course. From the California Culinary Academy - here's what they have to say. Food.com won't take scallop shells as an ingredient, but there are a great way to showcase this dish. For this elegant dish, wine-poached scallops and prawns are mixed with a light, low-fat cheese sauce, dusted with bread crumbs, and broiled in scallop shells until brown and bubbly. Equally appropriate as a first course or light luncheon, it has great nutritional benefits: plenty of calcium and good-quality protein are contained in both the shellfish and the sauce. A special bonus of this recipe is that can be made ahead and frozen for several weeks. Broil right before serving.
Provided by lazyme
Categories Healthy
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash scallop shells and place on a cookie sheet.
- Preheat broiler.
- Peel and devein prawns, then coarsely chop.
- Quarter bay scallops.
- In a medium saucepan over medium-high heat, combine shellfish and wine and heat until bubbling.
- Cook until scallops are opaque (about 1 minute), stirring constantly.
- Drain and reserve cooking wine.
- Set scallops and prawns aside.
- In the same pan, heat butter over medium heat and sauteed mushrooms until they begin to exude moisture.
- If mixture gets too dry and begins to stick, add a small amount of reserved cooking wine.
- Stir in flour and cook for 2 minutes.
- Add milk in a thin stream, stirring constantly with a whisk.
- Sauce should thicken immediately.
- If it doesn't, continue to cook over medium heat, stirring, until it is the consistency of heavy cream.
- Add Parmesan, scallops, and prawns, and remove from heat.
- Spoon an equal amount of seafood mixture into each scallop shell.
- Top with bread crumbs and broil until lightly browned and bubbling (3 to 5 minutes).
- Serve hot.
- Note: For easier service, fold a linen napkin under scallop shells to keep them from tipping on the plate.
Nutrition Facts : Calories 170, Fat 3.6, SaturatedFat 1.6, Cholesterol 92.1, Sodium 697.8, Carbohydrate 11.6, Fiber 1.4, Sugar 2.2, Protein 19.7
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