Prawnandcrabbisque Recipes

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PRAWN AND CRAB BISQUE



Prawn and Crab Bisque image

A wonderfully tasty Seafood Soup, Great with a crusty bread roll or for a dinner party. From The Australian Womans Weekly Dinner Party No.2 Cookbook Can be 90% prepared the day before

Provided by JoyfulCook

Categories     Crab

Time 1h15m

Yield 4 4 bowls, 4 serving(s)

Number Of Ingredients 12

150 g prawns, raw
170 g crabmeat, tinned, drained
30 g butter
1 onion, diced fine
1 celery rib, diced
1 carrot, diced small
1 cup dry white wine
3 cups water
1 tablespoon rice
400 g crushed tomatoes, tinned
salt and pepper
1/2 cup cream

Steps:

  • Shell prawns, removing the vein - and chop up into small pieces.
  • Melt butter in saucepan and add the onion, celery and carrots, cook for 10 minutes on low heat, stirring occasionally.
  • Add wine, water, rice and the undrained mashed tomatoes. Bring to the boil and simmer slowly for 45 minutes with the lid on.
  • Remove from heat and cool. blend in several lots in blender and return to saucepan.
  • Season with salt and pepper, bring back to the boil adding the flaked crabmeat and the chopped prawns and the cream.
  • Heat gently stirring for 5 minutes.
  • N.B this You can make this soup the day before UP TO when it has been blended. Keep in the fridge, then just before you need it you bring it to the boil and continue the recipe.

Nutrition Facts : Calories 313.1, Fat 16.3, SaturatedFat 9.8, Cholesterol 114.3, Sodium 790.9, Carbohydrate 16.8, Fiber 3, Sugar 2.7, Protein 16

GARLIC PRAWNS



Garlic Prawns image

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

½ cup olive oil
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 lemon, juiced
1 orange, juiced
1 teaspoon dried basil, or to taste
2 tablespoons white wine
30 tiger prawns, peeled and deveined

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

KING PRAWN AND SCALLOP IN GINGER BUTTER



King Prawn and Scallop in Ginger Butter image

Prawns and scallops in a ginger butter sauce with shredded carrot and leeks. Delicious served with plain basmati rice.

Provided by MACKENZIETHORPE

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 2

Number Of Ingredients 11

⅓ cup white wine
¾ cup vegetable stock
1 teaspoon chopped fresh ginger
1 clove garlic, minced
1 small carrot, chopped
½ leek, chopped
10 sea scallops, halved
⅓ pound tiger prawns, peeled and deveined
½ cup unsalted butter, cubed
chopped fresh chives for garnish
salt and pepper to taste

Steps:

  • Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque. Sprinkle with chives, and season with salt and pepper to serve.

Nutrition Facts : Calories 629.2 calories, Carbohydrate 11.4 g, Cholesterol 282.6 mg, Fat 47.8 g, Fiber 1.3 g, Protein 32.6 g, SaturatedFat 29.4 g, Sodium 481.6 mg, Sugar 2.6 g

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