Prawn Shrimp And Lime Tartlets Recipes

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SHRIMP TARTLETS



Shrimp Tartlets image

Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. -Gina Hutchison, Smithville, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons Worcestershire sauce
1 to 2 teaspoons grated onion
1 teaspoon garlic salt
1/8 teaspoon lemon juice
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1/2 cup seafood cocktail sauce
30 peeled and deveined cooked shrimp (31-40 per pound), tails removed
Optional: Minced fresh parsley and lemon wedges

Steps:

  • Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.

Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

GARLIC LIME SHRIMP



Garlic Lime Shrimp image

Our son, a restaurant owner, showed me how to make this quick shrimp and noodle dish zipped up with garlic and cayenne. I take advantage of this area's ample shrimp supply and make this special entree often. It's also tasty served over rice.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 pound uncooked large shrimp, peeled and deveined
5 garlic cloves, minced
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1/2 cup butter
3 tablespoons lime juice
1 tablespoon minced fresh parsley
Hot cooked pasta

Steps:

  • In a large skillet, saute the shrimp, garlic, salt and cayenne in butter until the shrimp turn pink, about 5 minutes. Stir in lime juice and parsley. Serve with pasta.

Nutrition Facts : Calories 295 calories, Fat 24g fat (14g saturated fat), Cholesterol 229mg cholesterol, Sodium 721mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.

GARLIC, CILANTRO, AND LIME SAUTEED SHRIMP



Garlic, Cilantro, and Lime Sauteed Shrimp image

Great recipe that I picked up. Great as a main dish or even a side. Easy to make!

Provided by DeniseF

Categories     Seafood     Shellfish     Shrimp

Time 20m

Yield 4

Number Of Ingredients 7

2 teaspoons olive oil
1 onion, chopped
6 cloves garlic, crushed
salt and ground black pepper to taste
2 pounds shrimp, peeled and deveined
½ cup chopped fresh cilantro
½ lime, juiced, or more to taste

Steps:

  • Heat oil in a large skillet over medium-high heat. Saute onion, garlic, salt, and pepper in hot oil until onion is soft and golden, about 5 minutes.
  • Stir shrimp into onion mixture; saute until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Season with salt and pepper. Add cilantro and lime juice; toss to coat.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 7.4 g, Cholesterol 345.6 mg, Fat 4.4 g, Fiber 1.2 g, Protein 38.1 g, SaturatedFat 0.9 g, Sodium 402.9 mg, Sugar 2.6 g

PRAWN (SHRIMP) AND LIME TARTLETS



Prawn (Shrimp) and Lime Tartlets image

A recipe from a national supermakets Christmas magazine. You can use store bought Lime Aioli Seafood Dipping Sauce (which the recipe called for) for they also gave a tip for making your own so have put that in the recipe and added a little extra time to the prep. There is no cooking involved. These tartlets are very small, one or two delicate bites.

Provided by ImPat

Categories     Australian

Time 15m

Yield 12 tartlets, 6 serving(s)

Number Of Ingredients 5

48 g pastry shells (packet Coles cocktail tarts specified)
36 shrimp (small. peeled, tails removed )
chili flakes (dried optional)
1/4 cup mayonnaise (whole egg)
1/2 lime (juice and grated zest of)

Steps:

  • Lime Aioli Seafood Dipping Sauce - Mix mayonnaise, juice and zest and chill till needed.
  • Arrange tart shells on a serving platter and spoon 1/2 teaspoon aioli in the base of each tart shell and place 3 prawns in each.
  • Drizzle with remaining aioli and sprinkle sparingly with chilli flakes, to taste if using.

CORIANDER LIME SHRIMP



Coriander Lime Shrimp image

Categories     Citrus     Herb     Shellfish     Marinate     Sauté     Cocktail Party     Quick & Easy     Shrimp     Winter     Gourmet

Yield Makes about 24 hors d'oeuvres

Number Of Ingredients 10

1/2 cup fresh lime juice
1/4 cup orange marmalade
3 large garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/2 cup fresh coriander sprigs, washed well, spun dry, and chopped fine
4 tablespoons olive oil
1 tablespoon soy sauce
1/2 teaspoon dried hot red pepper flakes
1 pound large (21 to 24 per pound) shrimp, shelled, leaving tail and first shell section intact, and if desired deveined
Garnish:
Garnish: fresh coriander sprigs

Steps:

  • In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/3 cup mixture in a small bowl or ramekin for dipping. In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.
  • Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet pat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.
  • Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.

SHRIMP AND TOMATO TARTLETS



Shrimp and Tomato Tartlets image

This is not difficult to make if you are organized. I first prepared these while staying at the magnificent Chateau de Pray near the Loire Valley city of Amboise. This region is famous for crisp tart wines like Sancerre and the sweeter Vouvray, as well as cheese and freshwater fish and shellfish. The pastry dough can be made in a few minutes with a food processor; it can be done in advance and chilled. The tomato-based filling can also be made in advance. At the last minute, the tart shells are filled and baked. The shrimp are quickly sauteed and flavored with curry and then distributed over the finished tartlets. These tartlets look terrific and can be garnished in any number of ways -- maybe with red radicchio and green bibb lettuce.

Provided by Pierre Franey

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 cup all-purpose flour, plus flour for working the dough
6 tablespoons butter, chilled and cubed
1/2 cup Gruyere cheese, grated
1/4 teaspoon salt
Tomato compote (see recipe)
1 tablespoon olive oil
16 jumbo shrimp (shelled), or scallops, crab meat, lobster or other shellfish
1/4 teaspoon curry powder
Salt and freshly ground pepper to taste
2 cups lamb's lettuce or bibb lettuce
Vinaigrette (see recipe)

Steps:

  • Place the flour, butter, cheese and salt in the container of a food processor, and blend until a ball forms.
  • Remove the dough, and chill for half an hour.
  • When the dough is ready, heat the oven to 400 degrees.
  • Transfer the dough ball to a floured surface, and flatten it slightly with the palm of your hand before beginning to roll. Sprinkle the dough with flour, and roll it evenly, making quarter turns after every few rolls. The dough should be about 1/8 inch thick. Using a 3- to 3 1/2-inch cookie cutter, cut out 4 circles to fit individual tartlet molds of roughly the same measurement. Lift the dough circles carefully with a spatula, and place them in the individual molds, pressing the dough into the molds firmly.
  • Fill each tart shell with about 3 tablespoons of tomato compote. Bake about 12 to 15 minutes.
  • Meanwhile, put the olive oil and the shrimp into a nonstick pan over high heat. Sprinkle the shrimp with curry powder. Season with salt and pepper. Cook, stirring, 2 to 3 minutes; do not overcook. Remove to a plate.
  • In a mixing bowl, toss the lettuce and vinaigrette.
  • Unmold the tartlets, and place in the middle of serving plates. Top each tartlet with 4 shrimp. Arrange some lettuce decoratively around tartlets.

SALMON AND PRAWNS (SHRIMP) WITH DILL AND LIME AIOLI



Salmon and Prawns (Shrimp) With Dill and Lime Aioli image

Make and share this Salmon and Prawns (Shrimp) With Dill and Lime Aioli recipe from Food.com.

Provided by Irmgard

Categories     European

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

400 g jumbo shrimp, cooked and shelled with the tails left on
400 g smoked salmon
140 g mayonnaise (Use the best quality you can afford.)
2 garlic cloves, crushed
2 tablespoons fresh dill, chopped, plus extra leaves for garnish
1/2 lime, juiced
1 lime, cut into wedges

Steps:

  • Arrange the shrimp and salmon on the individual plates.
  • Mix the mayonnaise, garlic and dill, and add lime juice to taste.
  • Put a spoonful on each plate, scatter over the dill leaves and add a wedge of lime and a grinding of fresh black pepper.
  • Serve with a hearty brown bread and butter, if desired.

Nutrition Facts : Calories 184.7, Fat 8.9, SaturatedFat 1.5, Cholesterol 92, Sodium 590.9, Carbohydrate 6.2, Fiber 0.4, Sugar 1.3, Protein 19.6

SHRIMP WITH OLIVE OIL, GARLIC AND LIME



Shrimp with Olive Oil, Garlic and Lime image

Provided by Margaret Jane Ross

Categories     Citrus     Garlic     Shellfish     Quick & Easy     Spring     Bon Appétit     Texas

Yield Serves 4

Number Of Ingredients 7

3/4 cup olive oil
12 large garlic cloves, chopped
3 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon coarse black pepper
1 1/2 pounds uncooked large shrimp, unpeeled
Lime wedges

Steps:

  • Preheat oven to 450°F. Combine first 5 ingredients in 13 x 9 x 2-inch glass baking dish; whisk to blend. Mix in shrimp; let stand 20 minutes, stirring occasionally. Bake shrimp until just opaque in center, about 15 minutes. Spoon shrimp and juices into bowls. Serve with lime wedges.

RUM AND LIME PRAWNS



Rum and Lime Prawns image

A yummy easy to make prawn recipe, great as a side dish or appetizer!

Provided by MATT8816

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 20m

Yield 12

Number Of Ingredients 4

3 tablespoons rum
1 teaspoon lime juice
2 ½ teaspoons butter
12 tiger prawns, peeled and deveined

Steps:

  • Stir together the rum and lime juice, and set aside. Melt butter in a skillet over medium-high heat. Add prawns to the skillet, and cook until they are just starting to turn pink. Spoon the rum and lime juice mixture over the prawns one tablespoon at a time. Light the rum on fire after each tablespoon. Be careful!

Nutrition Facts : Calories 24.6 calories, Cholesterol 20.1 mg, Fat 0.9 g, Protein 1.9 g, SaturatedFat 0.6 g, Sodium 26.5 mg

SHRIMP AND EDAMAME WITH LIME



Shrimp and Edamame with Lime image

Don't rely on heavy sauces this summer -- a squeeze of fresh lime juice and some garlic bring bold flavors to this simple dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 8

1 cup long-grain white rice, such as jasmine or basmati
1 tablespoon extra-virgin olive oil
1 1/4 pounds medium shrimp, peeled and deveined
1 large garlic clove, minced
2 cups frozen shelled edamame, thawed (from a 10-ounce package)
5 scallions, halved lengthwise and cut into 1-inch pieces, white and green parts separated
1 tablespoon fresh lime juice, plus wedges for serving (optional)
Coarse salt and ground pepper

Steps:

  • Cook rice, according to package instructions. Meanwhile, in a large nonstick skillet, heat oil over medium-high. Add shrimp and garlic and cook, stirring occasionally, 4 minutes. Add edamame and scallion whites and cook until shrimp are opaque and garlic is golden, about 3 minutes. Add scallion greens and lime juice and cook 1 minute. Season to taste with salt and pepper; serve with rice and lime wedges, if desired.

Nutrition Facts : Calories 347 g, Fat 7 g, Fiber 5 g, Protein 38 g

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Top Asked Questions

How do you make the perfect prawns fillet?
For marinade, mix oil, garlic, zest and parsley, then season. Marinate prawns and asparagus in half the mixture, stir lemon juice into remainder for dressing. Heat oil in a pan, throw in shallots and seasoning and fry over medium heat for 10 minutes until golden and softened. Cut out 6 x 10cm circles from pastry, lay them on a baking sheet.
How long do you cook prawns for in the oven?
Using a knife, mark a circle part way through the pastry, 1cm in from edge. Bake for 10 minutes until golden. Meanwhile, heat a pan, add prawns and asparagus, cook over high heat for 3-4 minutes. Stir in balsamic, take off heat and add rocket.
What is the best way to cook with prawns and avocado?
Slice the prawns in half lengthways and place in a medium bowl. Drizzle with half the lemon juice and season with salt and freshly ground black pepper. Finely dice the avocado and place in a separate bowl with the tomatoes, chillies and remaining lemon juice. Season well with salt and pepper.

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