Prawn Vegetable Bake Recipes

EASY ONE PAN ROASTED SHRIMP AND VEGGIES

Steps:

• Pre-heat oven to 425F for at least 10 minutes. Line a large sheet pan with foil and set aside.
• Place veggies in a large bowl and sprinkle with half the seasoning mix and 1 tablespoon oil. In another bowl combine the shrimp, the remaining seasoning mix (half) and 1 tablespoon oil; set shrimp aside.
• Pour the veggies into the sheet pan and bake for 12-15 minutes or until lightly charred. Add the shrimp and bake for 5 minutes or until pink and tender. Remove from oven and enjoy hot with rice, pasta, or salad!

PRAWN & VEGETABLE BAKE

Steps:

• preheat the oven to 180C/350F/GM4.
• Take an oval ceramic or ovenproof glass baking dish (9"x13" approx).
• Arrange the cauliflower and broccoli florets in the dish so that there is an attractive balance of colour.
• Next arrange the carrot slices between the cauli and broccoli, again ensuring an attractive balance of colour.
• Now scatter the prawns evenly over the whole dish.
• Set aside.
• Melt the butter in a medium sized saucepan and then stir in the flour, using a wooden spoon.
• Cook for two minutes, stirring all the time.
• Now start to add the milk a little at a time, stirring all the time.
• As the mixture thickens add more milk and keep stirring.
• As the sauce thickens you might like to change to a whisk since this will ensure a smoother sauce.
• When all the milk has been absorbed into the sauce, add the Roulade soft cheese and half the chives.
• Season with a little cayenne pepper.
• Stir and cook for two minutes before spooning carefully over the contents of the dish.
• Mix the breadcrumbs and the grated Cheddar cheese.
• Scatter evenly over the dish and bake in the oven for 25/30 minutes until the top is golden brown.
• Scatter the remaining chives over the dish before serving.
• Serve with steamed baby new potatoes, preferably Jersey Royals, if desired although this dish is sufficiently filling to stand alone.
• You do not need to be too strict about the quantities of vegetables so long as you fill the dish.
• BE SURE THAT YOU DO NOT OVERSTEAM THE VEGETABLES IN THE FIRST PLACE!
• They must retain a crunch.
• Be sure to refresh them in cold running water as soon as they are removed from the steamer.
• This not only stops further cooking but also helps to retain the vibrant colours which make the dish attractive to the eye.
• This dish is very versatile and is easily adapted to a vegetarian dish- simply leave out the prawns!
• I also like to use wafers of thinly sliced ham as an alternative to prawns and I tend to add a little garlic to the cheese sauce because I like it!
• 'Roulade'is a garlic and herb flavoured cream cheese and any similarly flavoured cream cheese may be substituted.

CREAMY PRAWN & SPRING VEGETABLE POT

Steps:

• Bring the stock to a simmer in a large frying pan or shallow casserole covered with a lid. Add the pearl barley, cover and cook for 10 mins. Then add the potatoes and cook covered for 12-15 mins until tender.
• Remove the lid, increase the heat and bubble the stock for a few mins to reduce. Stir in the greens, crème fraîche, dill, zest and juice. If you're freezing, cool at this stage. If eating straight away, simmer for 3-4 mins until veg is just tender.
• Just before serving, stir in the prawns to heat through and season to taste. If freezing, cool completely then scatter the prawns on top and freeze. Defrost fully in the fridge overnight then gently bring back to a simmer, uncovered, until veg is tender and prawns hot through.

SHEET-PAN CHIPOTLE-LIME SHRIMP BAKE

Steps:

• Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake for 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine the lime juice, melted butter, chipotle and remaining sea salt., Remove pan from the oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp., Bake until shrimp turn pink and vegetables are tender, about 10 minutes longer. Sprinkle with minced fresh cilantro.

SHRIMP AND VEGETABLE SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
• Roast in the preheated oven until vegetables are softened, about 15 minutes.
• While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
• Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.

PASTA PRAWN BAKE

Steps:

• Preheat the oven to 200'c/gas mark 6.
• Prepare all ingrediants for your cooking.
• Boil your past for 10-15 minutes until 'al dente.' Add the brocoli 5 minutes before the pasta is done.
• Drain the pasta in a collinder and wash the saucepan.
• Bring to the boil, stirring all the time until the sauce thickens on a high heat.
• Lower the heat. Simmer and stir the sauce until it has a rich smooth contistency and is free from lumps.
• Remove the sauce from the heat and stir in half of cheddar until melted and smooth.
• Stir in the pasta prawns, mushrooms and sweetcorn so the sauce covers all ingredients.
• Put the Pasta (and the other ingredients) into the dish and cook for 15-20 minutes.

SHRIMP WITH VEGETABLES

Steps:

• In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes. Add the shrimp, tarragon, lemon zest and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.

CAJUN SHRIMP BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a small bowl, combine the Cajun spice mix ingredients and stir to combine.
• In a baking dish, combine potatoes, corn, 2 garlic cloves, 1 tablespoon of oil, and ½ tablespoon of the cajun spice mix.
• Mix until the vegetables are coated evenly with the spice mix. Place butter on top.
• Bake for 25 minutes.
• In a medium bowl, combine the sausage, shrimp, garlic, oil, and ½ tablespoon of the spice mix. Save the remaining spice mix for future recipes.
• Mix well.
• Add the sausage and shrimp into the same baking dish as the corn and potatoes.
• Bake for another 15 minutes.
• Top with fresh parsley. Serve with lemon wedges and beer!
• Enjoy!

ROASTED SHRIMP & VEGGIE SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Add cut vegetables to a baking sheet lined with parchment paper.
• Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
• Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
• Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
• Mix dressing ingredients together in a small bowl.
• In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
• Enjoy!

BAKED PRAWNS WITH PEPPER AND GARLIC

Steps:

• Pre-heat oven at 180°C.
• Wash prawns, cut off feelers and make a slit down the back to de-vein.
• Dry prawns with paper towels, and arrange on oven-proof serving dish.
• Pound the coriander with pepper and garlic.
• Heat oil in a small frying pan.
• Add the pounded ingredients and stir-fry for two minutes, or till it is fragrant.
• Stir in the soya sauce and sugar, turn off the heat.
• Pour the sauce mixture over the prawns and bake for 10 minutes or till the shells turn bright red.
• Serve on a pretty looking dish and ENJOY.