CREAMY GARLIC PRAWNS (SHRIMP)
Recipe video above. Creamy Garlic Prawns are your favourite garlic prawns ... PLUS a creamy garlic sauce! A few simple tricks give a leg-up to the sauce for a result that's a cut above your basic recipes: deglaze the pan with a little white wine, a splash of chicken stock and sprinkle of parmesan. Because plump, sweet prawns demand the BEST sauce!
Provided by Nagi
Number Of Ingredients 13
Steps:
- Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).
- Stir through salt just prior to cooking.
- Melt 15g / 1 tbsp butter in a large skillet over medium high heat. Add half the prawns and cook for 1 minute on each side, then remove.
- Repeat with remaining prawns (you shouldn't need more butter), then remove. Scrape out excess remaining garlic from pan and add to cooked prawns.
- Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.
- Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the winey smell is gone.
- Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.
- Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.
- Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.
- Serve sprinkled with parsley, over mashed potato or something to soak up that fabulous sauce!
Nutrition Facts : Calories 490 kcal, Carbohydrate 4 g, Protein 32 g, Fat 37 g, SaturatedFat 21 g, Cholesterol 423 mg, Sodium 1499 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
KING PRAWNS IN RED SAUCE
Make and share this King Prawns in Red Sauce recipe from Food.com.
Provided by Coasty
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Shell prawns, reserving the tail pieces and shells and remove the central vein from each prawn. Set aside.
- Place the shells in a food processor or blender and process to form a fine paste.
- Place the shell paste in a medium saucepan together with the water, bring to the boil and continue to boil until reduced by half.
- Transfer the shell sauce back to the food processor and blend until smooth then pass through a very fine sieve. Set aside.
- Heat the oil in a medium saucepan, add the onion and sauté until soft and transparent.
- Add the garlic, ginger and tomato paste, mix well and simmer for 1-2 minutes.
- Add the reserved shell sauce, chopped tomatoes, thyme, parsley, salt and pepper. Mix well and simmer over a low heat for 10 minutes, stirring from time to time.
- Add the prawns and continue to simmer for a further 5 minutes.
- To serve - transfer to a warmed serving dish and decorate with the sliced boiled eggs. Serve immediately.
KING PRAWNS IN SWAHILI SAUCE
Mike Robinson's African recipe for king prawns in an aromatic coconut milk sauce and coriander rice Easy to make
Provided by MarraMamba
Categories African
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place the washed basmati in a heavy-based medium saucepan. Add the juice of 3 limes, the chopped coriander stalks, 400ml coconut milk and salt to taste. Add just enough water to make the liquid in the pan come level with the rice.
- Bring the rice to the boil and simmer for 5 minutes. Cover tightly, remove from direct heat and set aside for 15 minutes by which time the liquid will be absorbed and the rice cooked through.
- Toss the prawns with the remaining lime juice and set aside to marinate briefly.
- Heat the oil in a heavy-based saucepan. Add the lemon grass, ginger, garlic, shallot, chillies, garam masala and turmeric and fry, stirring often, until the shallot has softened.
- Add the remaining coconut milk and the plum tomatoes. Season with salt and freshly ground pepper. Simmer for 5 minutes.
- Increase the heat and add the king prawns. Cook for a further 2 minutes, turning the prawns to ensure even cooking.
- Serve the prawns with the coriander rice, garnished with the coriander leaves.
Nutrition Facts : Calories 752.8, Fat 39.2, SaturatedFat 29.9, Cholesterol 17.6, Sodium 113, Carbohydrate 93, Fiber 4.7, Sugar 4, Protein 14.3
KING PRAWNS IN SAFFRON ALMOND SAUCE
A very stylish way of cooking and presenting king prawns
Provided by Good Food team
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 25
Steps:
- Make the sauce. Tip the cashews and almonds into a saucepan and just cover with cold water. Boil gently for 20 minutes until slightly softened. Tip the nuts and water into a food processor and blend.
- Heat the ghee or butter in a heavy saucepan, add the bay leaf, cardamoms and onion and fry for 8-10 minutes until golden. Add the ginger and chilli and fry for a minute until fragrant. Add the turmeric and fry until the onion turns yellow, which should take another minute. Now stir in the nut purée and cook the paste carefully, stirring regularly until yellow. Pour in 150ml of the fish stock and simmer for 2-3 minutes. As the sauce turns glossy, add the infused saffron, sugar and cream, sprinkle in the garam masala and season with salt. Simmer for a few more minutes. The sauce should be too thick to pour, but thin enough to spoon, so you may need to dilute it with more fish stock. (The sauce can be made up to an hour ahead.)
- Tip the prawns into a bowl, and mix in a sprinkling of salt and all the ingredients for the first marinade. If this looks dry, add a drop of water. Set aside for 10 minutes. Heat the oil in a large pan and sear the prawns for 20 seconds so they curl up. Remove and set aside to cool.
- Mix ingredients together for the second marinade, toss prawns in it (they can be left for up to 1 hour).
- Preheat the oven to fan 180C/conventional 200C/gas 6. Pierce a long wooden skewer through the tail of each prawn and thread it through to the tip of the head. Prop the skewers on a roasting tray and roast for 6-8 minutes until lightly charred. Meanwhile, reheat the sauce and add more stock if it is too thick. Serve the prawns on a large plate in a pool of sauce for people to help themselves, with the extra sauce and pilau rice in bowls.
Nutrition Facts : Calories 431 calories, Fat 34 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 0.72 milligram of sodium
More about "kingprawnsinredsauce recipes"
WHITE WINE GARLIC PRAWNS - SIMPLY DELICIOUS
From simply-delicious-food.com
4.6/5 (40)Total Time 15 minsCategory Appetizer, StarterCalories 323 per serving
SHRIMPS AND KING PRAWN IN TOMATO SAUCE (JAMAICAN CHEF ...
From youtube.com
Author Chef Ricardo CookingViews 21K
COCINA CASERA RECIPES – EASY AND SIMPLE RECIPES | …
From cocina-casera.com
4/5 (2)Total Time 30 minsEstimated Reading Time 2 minsCalories 88 per serving
KING PRAWN RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
Estimated Reading Time 40 secs
RED PRAWN SPAGHETTI RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Servings 4Estimated Reading Time 1 minCategory Starter
292 EASY AND TASTY KING PRAWNS RECIPES BY HOME COOKS - …
From cookpad.com
10 BEST KING PRAWN SAUCE RECIPES | YUMMLY
From yummly.co.uk
KING PRAWN RECIPES - BBC GOOD FOOD
10 BEST KING PRAWN SAUCE RECIPES | YUMMLY
From yummly.com
THAI SOUP WITH KING PRAWNS RECIPE | EAT SMARTER USA
From eatsmarter.com
PRAWNS WITH RED SAUCE - NETWORK TEN - 10 PLAY
From 10play.com.au
- Peel and devein the prawns and thread onto metal skewers. Combine remaining ingredients in a food processor and process to a paste. Pour over the prawns and set aside in the fridge to marinate for 30 minutes.
- Cut capsicums into quarters, remove seeds and grill skin side up until blackened. Transfer to a bowl, cover with a plate. When cool enough to handle, peel away skin and place the flesh into a food processor. Add the remaining ingredients and process to a coarse paste. Season to taste and set aside.
- Remove prawns from the marinade and season with salt. Cook on preheated BBQ for 2 minutes each side or until cooked through.
KING PRAWNS WITH THAI DIPPING SAUCE | LUNCH RECIPES ...
From womanandhome.com
3/5 (373)Servings 8Cuisine ThaiCategory Lunch, Starter
KING PRAWN STIR-FRIED RICE - FOOD | DRINK | RECIPES
From waitrose.com
3/5 (75)Carbohydrate 50gServings 2Total Time 25 mins
HOW TO PREPARE ULTIMATE KING PRAWNS WITH FENUGREEK ...
From culinaryspot.netlify.app
4/5 Category DessertCuisine AmericanCalories 194 per serving
PRAWNS IN GINGER SAUCE RECIPE | RECIPELAND
From recipeland.com
Servings 2Calories 197 per servingTotal Time 25 mins
PRAWNS IN MUSTARD SAUCE | INDIAN | NON-VEGETARIAN | RECIPE
From bawarchi.com
KING PRAWNS IN SWAHILI SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
PRAWNS IN TAMARIND SAUCE - COOKEATSHARE
From cookeatshare.com
KING PRAWNS IN GARLIC CREAM SAUCE WITH CIABATTA - PESTO ...
From pestoandmargaritas.com
KING PRAWNS IN CHILI SAUCE RECIPE
From citchn.com
KING PRAWNS IN RED SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
10 BEST PRAWNS WITH SAUCE RECIPES - FOOD NEWS
From foodnewsnews.com
KING PRAWNS IN SWAHILI SAUCE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
RECIPES > RICE > HOW TO MAKE PRAWNS IN GINGER SAUCE
From mobirecipe.com
PRAWNS IN BUTTER GARLIC SAUCE RECIPE BY DISHA KHURANA AT ...
From betterbutter.in
KING PRAWNS IN SWAHILI SAUCE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
264 EASY AND TASTY KING PRAWNS RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
10 BEST PRAWNS WITH SAUCE RECIPES | YUMMLY
10 BEST KING PRAWN RECIPES | YUMMLY
From yummly.com
HOW TO MAKE SPECIAL KING PRAWN INDIAN RESTAURANT ... - YOUTUBE
From youtube.com
KING PRAWNS IN PLUM SAUCE | OWEN BROTHERS CATERING
From owenbrotherscatering.com
KING PRAWNS IN TEMPURA BATTER - COOKERYSKILLS
From cookeryskills.com
33 RED SAUCE RECIPES. IDEAS IN 2021 | RED SAUCE RECIPE ...
From pinterest.ca
KING PRAWNS WITH GINGER AND SPRING ... - BEAR NAKED FOOD
From bearnakedfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love