Sauteed Head On Prawns With Two Ginger Beurre Noisette Recipes

HEAD-ON PRAWNS WITH CHILE, GARLIC, AND PARSLEY

Steps:

• Prepare grill for medium-high heat; oil grate. Combine garlic, parsley, red pepper flakes, and 4 tablespoons oil in a medium bowl.
• Working one at a time, use kitchen shears to cut along the length of the back of each prawn just deep enough into flesh to expose vein; remove. Toss prawns with remaining 2 tablespoons oil in another medium bowl; season with kosher salt and pepper.
• Grill prawns, turning occasionally, until shells are bright red and meat is cooked through (it will look slightly opaque), about 5 minutes. Transfer to bowl with garlic-parsley mixture and toss to coat; season with kosher salt and pepper. Transfer prawns to a serving platter and pour garlic-parsley mixture over; sprinkle with sea salt. Serve with lemon wedges for squeezing over.

SHRIMP IN GINGER BUTTER SAUCE

Steps:

• Pat shrimp dry and season with salt
• Heat butter in a heavy medium skillet over medium-high heat until foam subsides, then sauté ginger 30 seconds. Add shrimp and sauté 2 minutes. Add Sherry and sauté until shrimp are just cooked through, 1 to 2 minutes. Stir in cilantro and season with salt and pepper.

OUZO MARTINI # 2

Steps:

• In a martini shaker, combine all ingredients with 1/2 cup of ice. Shake and strain into 2 chilled martini glasses. Garnish each glass with a slice of lime.

GINGER - LIME PRAWNS

Steps:

• Shell and devein the prawns.
• Evenly thread on 8 skewers.
• Leave onion "juice" in the processor and add remaining ingredients.
• Whirl to smooth.
• Spread paste on prawns, both sides and marinate in the fridge for 2 hours.
• At this point you can place under a preheated broiler for 3 minutes on each side or on the grill, same amount of time.
• Cooking time is aproximate-depends on the size of your prawns.

SAUTEED PRAWNS

Steps:

• . Wash the prawns thouroughly, breaking off the feelers or legs which are too long. Fry the chopped onion in a heavy frying pan until golden with butter. Add the prawns and continue cooking until they turn red in colour.
• 2. Season and add a glass of water or dry white wine to the pan, then the crushed cloves of garlic and a light sprinkling of paprika. Cover the pan and allow to simmer for about 5 minutes. Check the seasoning, sprinkle over the fresh parsley and serve hot.