Prawns Nacional Recipes

CRISPY NACHOS PRAWNS

Crispy Nachos Prawns image

This is a cute finger food that breads prawns in crushed nacho chips; sounds a bit weird, but tastes great. Serve with traditional nachos toppings like sour cream, guacamole, and salsa.

Provided by Launa

Categories Appetizers and Snacks Seafood Shrimp

Time 23m

Yield 6

Number Of Ingredients 3

Ingredients

1 egg
18 large prawns, peeled and deveined, tails left on
1 (10 ounce) bag nacho-cheese flavored corn chips, finely crushed

Steps:

Rinse prawns and pat dry.
Whisk egg in a bowl. Place crushed chips in another bowl.
Dip a prawn in the whisked egg and then in the crushed chips; place on a plate. Repeat with remaining prawns.
Preheat an air fryer to 350 degrees F (180 degrees C).
Place prawns in the air fryer and set the timer for 8 minutes. Cook until prawns are opaque.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 28.9 g, Cholesterol 94.8 mg, Fat 14.5 g, Fiber 1.7 g, Protein 12.8 g, SaturatedFat 2.8 g, Sodium 311.7 mg, Sugar 1.7 g

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

Ingredients

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

20 BEST PRAWN RECIPES

20 Best Prawn Recipes image

There's nothing quite like a traditional garlic prawn. Sometimes you don't need all the bells and whistles and this simple but satisfying recipe proves it.

Categories SEAFOOD RECIPES

Number Of Ingredients 7

Ingredients

½ c olive oil
3 cloves garlic
1 tbsp Dijon mustard
1 orange, juiced
1 lemon, juiced
30 tiger prawns
1 tsp dried basil

Steps:

Combine garlic, lemon juice, orange juice, dijon mustard, basil, olive oil, and white wine in a bowl. Once mixed, toss in your prawns and coat them until they're fully covered. Cover with plastic wrap and let marinate for an hour.
Once marinated, turn on your grill to high heat.
Put your prawns on skewers and grill for 3-5 minutes, turning once throughout the process. Your prawns will be ready when they turn pink.
If you want to use your marinade as a sauce, transfer it to a pot and boil. Let simmer for five minutes and serve.

PRAWNS NACIONAL

Prawns Nacional image

A Rach and John honeymoon dish: it's sure to please!

Provided by Allrecipes

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

2 pounds prawns or jumbo shrimp - peeled, deveined and butterflied
2 tablespoons grill seasoning, such as McCormick's Montreal Steak Seasoning
2 tablespoons extra virgin olive oil
1 peri-peri or other hot chile pepper, such as jalapenos, seeded and roughly chopped
1 garlic clove, finely chopped
1 (12 ounce) bottle dark stout beer, such as Guinness brand
1 bay leaf, dried or fresh
1 lemon, juiced
2 tablespoons unsalted butter
½ cup heavy cream
¼ teaspoon Salt and freshly ground pepper
1 tablespoon chopped cilantro, a palmful

Steps:

Coat the prawns with the grill seasoning. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon of the olive oil. When the olive oil is hot, place about half the prawns in the skillet in a single layer and quickly sear them, about 1 minute per side. Transfer to a plate and reserve. Repeat with the remaining prawns.
Add the remaining tablespoon of olive oil to the skillet, then add the chile pepper and the garlic and cook for 1 minute. Add the beer and bay leaf. Boil over high heat to reduce the liquid by half.
Return the prawns to the skillet with the sauce and cook, turning once, until just cooked through, 1 to 2 minutes. Stir in the lemon juice and remove the bay leaf. Stir in the butter and cream and season to taste with salt and pepper. Garnish with the cilantro and serve.

Nutrition Facts : Calories 508.1 calories, Carbohydrate 11 g, Cholesterol 401.1 mg, Fat 27.7 g, Fiber 1.6 g, Protein 47.8 g, SaturatedFat 12.2 g, Sodium 1874.7 mg, Sugar 0.2 g

PRAWNS NACIONAL

PRAWNS NACIONAL image

Categories Shellfish Sauté

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 pounds prawns or jumbo shrimp - peeled, deveined and butterflied
2 tablespoons grill seasoning, such as McCormick's Montreal Steak Seasoning
2 tablespoons extra virgin olive oil
1 peri-peri or other hot chile pepper, such as jalapenos, seeded and roughly chopped
1 garlic clove, finely chopped
1 (12 ounce) bottle dark stout beer, such as Guinness brand
1 bay leaf, dried or fresh
1 lemon, juiced
2 tablespoons unsalted butter
1/2 cup heavy cream (optional)
Salt and freshly ground pepper
1 tablespoon chopped cilantro, a palmful

Steps:

1. Coat the prawns with the grill seasoning. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon of the olive oil. When the olive oil is hot, place about half the prawns in the skillet in a single layer and quickly sear them, about 1 minute per side. Transfer to a plate and reserve. Repeat with the remaining prawns. 2. Add the remaining tablespoon of olive oil to the skillet, then add the chile pepper and the garlic and cook for 1 minute. Add the beer and bay leaf. Boil over high heat to reduce the liquid by half. 3. Return the prawns to the skillet with the sauce and cook, turning once, until just cooked through, 1 to 2 minutes. Stir in the lemon juice and remove the bay leaf. Stir in the butter and cream and season to taste with salt and pepper. Garnish with the cilantro and serve.

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