Jamie Oliver Shrimp Recipes

MARY BERRY'S POTTED BROWN SHRIMP

Steps:

• In a small pan, melt 200g of the butter on a low heat for 10 minutes, until it melts and separates. Carefully pour the golden 'clarified' liquid into a small jug, discarding the milky bits, and leave to cool slightly.
• Meanwhile, melt the remaining butter with the bay, a good fine grating of nutmeg and lemon zest, and a pinch of freshly ground white pepper.
• Add the shrimp, then squeeze in the lemon juice and give it all a good stir. Cook for 1 minute, then spoon into a shallow serving bowl or individual pots and press down tightly with back of a spoon.
• Pour over the reserved clarified butter until completely covered, then chill for 2 hours or until set. Delicious served with freshly baked bread.

PATSY'S GARLIC & CHILLI PRAWNS

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.

SPEEDY SPICED PRAWN SOUP

Steps:

• Place the prawns in a bowl of cold water so they start to defrost.
• Meanwhile, dry fry and toast the rice for 3 minutes in a large shallow casserole pan on a high heat, stirring regularly, while you trim and finely slice the spring onions.
• Add 1 tablespoon of olive oil, the spring onions and korma paste to the pan. Stir for 2 minutes, then pour in the coconut milk and 2½ tins' worth of water. Boil for 12 minutes, stirring everything occasionally.
• With 6 minutes to go, drain the prawns, finely chop and stir into the soup.
• When the rice is cooked through and the soup is your desired consistency, taste, season to utter perfection with sea salt and black pepper, and dish up.

STICKY MANGO PRAWNS

Steps:

• Quickly pull the legs and tails off the prawns and peel off the shells, leaving the heads on for bonus flavour. Run the tip of your knife down their backs and pull out the vein. Put a large non-stick frying pan on a medium heat. Peel and very finely slice the garlic, fry with 1 tablespoon of olive oil until crisp, then scoop out and put aside, leaving the garlicky oil behind. Stir the curry powder into the oil, then add the prawns. Fry for 4 minutes, or until the prawns are cooked through, tossing regularly. Stir in the mango chutney for 30 seconds, taste, season to perfection with sea salt and black pepper, then dish up. Scatter over the crispy garlic, finely grate over half the lime zest and serve with lime wedges, for squeezing over. CALORIES 168kcal FAT 7.3g SAT FAT 1.1g PROTEIN 15.8g CARBS 10.4g SUGAR 7.4g SALT 0.9g FIBRE 0.9g 5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited. Photographer: David Loftus.