ALESHA DIXON'S SPICY PRAWNS
Inspired by Alesha's travels to Mumbai, this incredible dish - also known as tandoori burani jhinga - has amazing layers of flavour from the punchy double marinade. To make my version really sing, I'm butterflying the prawns to give an even bigger surface area to suck up that wonderful fragrant spice.
Provided by Jamie Oliver
Categories Indian Seafood Fruit Prawns
Time 50m
Yield 2
Number Of Ingredients 36
Steps:
- Peel the prawns, leaving the tails on, then run the tip of a knife down their backs and pull out the vein, meaning they'll butterfly as they cook. Place the prawns in a bowl.
- For marinade 1, peel and finely grate the ginger and garlic, then add to the bowl with the chilli powder, lemon juice, mustard oil and a pinch of sea salt. Toss together and marinate in the fridge for at least 1 hour.
- Meanwhile, mix all of marinade 2 ingredients together in a bowl with a pinch of salt. When the time's up, mix marinade 2 into the bowl of prawns, then leave while you make the slaw.
- Finely shred the cabbage and lettuce and place in a bowl. Finely slice and add the radishes, then finely chop and add the herb leaves. Grate in the coconut.
- Peel the mango half, then finely slice half of it and add to the bowl, putting the rest aside for the chutney. Squeeze over the lemon juice, drizzle with 3 tablespoons of extra virgin olive oil, and toss to coat. Taste and season to perfection.
- To make the chutney, toast the cumin seeds for a couple of minutes, then tip into a blender. Peel and add the garlic and ginger, along with the herbs (discarding any tough stalks). Deseed and add the chilli, followed by the rest of the chutney ingredients, the reserved mango and a handful of ice cubes, then blitz.
- Melt the butter in a large pan over a medium-high heat, then add the prawns with any remaining marinade and fry for 5 minutes, or until the prawns are pink and cooked through, turning regularly.
- Serve the sizzling prawns with the mint chutney and slaw. Delicious with dollop of raita and poppadoms, if you fancy.
Nutrition Facts : Calories 705 calories, Fat 59.3 g fat, SaturatedFat 16.6 g saturated fat, Protein 22.5 g protein, Carbohydrate 21.8 g carbohydrate, Sugar 15 g sugar, Sodium 4 g salt, Fiber 6.5 g fibre
GARLIC PRAWNS (SHRIMP!)
Recipe video above. Hands down, my favourite way to cook fresh prawns! Simple and fabulous, the 3 tips for top notch garlic prawns is to chop rather than use a mincer for the garlic (it splatters and burns on high heat), only marinate for 20 minutes and the splash of wine gives this a flavour edge as well as stopping the garlic from burning. Serves 2 as a main, 4 as a starter.
Provided by Nagi
Time 16m
Number Of Ingredients 12
Steps:
- Marinade: Place the prawns, garlic, olive oil and pepper in bowl. Gently toss then set aside for 20 minutes.
- Salt: Add salt into prawns just before cooking and toss.
Nutrition Facts : ServingSize 220 g, Calories 311 kcal, Carbohydrate 2 g, Protein 26 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 343 mg, Sodium 1267 mg, Fiber 1 g, Sugar 1 g
GARLIC PRAWNS
This is a great easy prawn marinade, they are great on the BBQ, we put them out as appetizers but they can also be a main course. I've also sauteed them with the marinade and used the sauce with pasta or just lapped it up with French bread! ENJOY.
Provided by kathie
Categories Seafood Shellfish Shrimp
Time 1h18m
Yield 6
Number Of Ingredients 8
Steps:
- In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
- Heat an outdoor grill to high heat.
- Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
- If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 6.4 g, Cholesterol 89.1 mg, Fat 18.6 g, Fiber 1.6 g, Protein 10.2 g, SaturatedFat 2.6 g, Sodium 166.3 mg, Sugar 2.7 g
FRAGRANT THAI PRAWNS
Add subtle Thai flavours to seafood in Curtis Stone's prawn recipe
Provided by Curtis Stone
Categories Dinner, Main course, Starter
Time 1h30m
Number Of Ingredients 10
Steps:
- Tip all the chopped ingredients into a bowl, add the olive oil along with the lime zest and juice and mix well. Set aside for 30 minutes to allow the flavours to mingle.
- To make fragrant Thai prawns, remove heads and peel shells from 20 raw king prawns but leave tail sections on. Toss in the marinade and cook on a really hot barbecue for 45 seconds on each side until they turn from grey-blue to pink.
Nutrition Facts : Calories 137 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Protein 16 grams protein, Sodium 0.42 milligram of sodium
MARINATED SHRIMP
Make and share this Marinated Shrimp recipe from Food.com.
Provided by Derf2440
Categories < 15 Mins
Time 10m
Yield 30-40 shrimp
Number Of Ingredients 11
Steps:
- Combine all ingredients except shrimp in large bowl.
- Add shrimp and toss to coat.
- Cover and refrigerate 4 to 6 hours or overnight.
- Transfer shrimp mixture to serving bowl and serve with toothpicks.
Nutrition Facts : Calories 30.6, Fat 1.2, SaturatedFat 0.2, Cholesterol 38.2, Sodium 180.9, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 4.2
MARINATED SHRIMP
My husband's aunt shared this recipe with me ages ago. Not only is it a Christmas Eve tradition in my home, but in the homes of our grown children as well. -Delores Hill, Helena, Montana
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the shrimp, oil, garlic, rosemary, oregano and bay leaves. Cover and refrigerate for 2-4 hours. , Pour shrimp and marinade into a large deep skillet. Add wine or broth, salt and pepper. Cover and cook over medium-low heat for 10-15 minutes or until shrimp turn pink, stirring occasionally. Discard bay leaves. Transfer with a slotted spoon to a serving dish.
Nutrition Facts : Calories 40 calories, Fat 2g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 42mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
MARINATED PRAWNS (SHRIMP) FOR THE BBQ / GRILL
Super easy and tasty. Allow at least 30 minutes marinating time. You can use a large zip-lock bag to cut down on the washing up. You can use any seafood of your choice for this recipe. It's even pretty good with marinara mix.
Provided by Jubes
Categories Australian
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Place prawns in a shallow dish or large plastic ziplock bag.
- Blend together all the remaining ingredients and pour over the prawns. Turn to coat well and marinate for at least 30 minutes.
- BBQ prawns for 4 to 5 minutes or until cooked. Do not overcook as they will become tough. Baste during the first couple of minutes of cooking time.
- Serve sprinkled with some extra chopped coriander, parsley or shallots with either some rice or a salad.
SMOKED PAPRIKA PRAWN SKEWERS
Healthy and packed with summer flavours, these paprika-spiked prawn skewers are based on pintxos - the Basque version of tapas
Provided by Barney Desmazery
Categories Snack, Starter
Time 20m
Number Of Ingredients 8
Steps:
- Soak the skewers in a bowl of water for 10 mins. Meanwhile, peel the prawns, leaving the tails intact, and devein. To do this, run a sharp knife down the back, making a tiny incision just enough to remove the visible black vein. Wash the prawns and pat dry with kitchen paper.
- In a medium-sized bowl, mix together the paprika, garlic, cumin, oregano, lemon zest and 1 tbsp olive oil. Add the prawns and leave to marinate for 15 mins at room temperature. Then skewer a prawn onto each stick.
- Heat the remaining oil in a roomy frying pan and fry the prawns for 3-4 mins, turning halfway through until just cooked. You may need to do this in batches. Season, squeeze over some lemon juice and serve.
Nutrition Facts : Calories 52 calories, Fat 3 grams fat, Protein 6 grams protein, Sodium 0.2 milligram of sodium
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