Spring Cabbage With Prawns Recipes

SPRING CABBAGE WITH PRAWNS

Spring Cabbage with Prawns image

We call it summer cabbage, it comes to Oslo in late June. It is green, soft and tender. You can saute it with a butter, fry in oil, just slice for a salad or saute in Asian way, like I did this evening.

Provided by ranya1970

Time 10m

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

Heat the vegetable oil in a skillet.
Add ginger and garlic, stir well for 1 min.
Add the cabbage, mix well and stir for 5 mins.
Add the prawns, mix well and stir for 1 min.
Add the soy sauce, season, mix and stir for 1 min more.

CREAMY PRAWN & SPRING VEGETABLE POT

Creamy prawn & spring vegetable pot image

Packed with goodness, this freeze-ahead one-pot is quick to prepare and counts towards your five-a-day

Provided by Good Food team

Categories Dinner, Main course

Time 40m

Number Of Ingredients 11

Ingredients

850ml low-salt chicken or vegetable stock
100g pearl barley
750g new potato , sliced
½ spring green cabbage , shredded
140g frozen broad or soya beans
100g frozen pea
250g broccoli florets
200g tub crème fraîche
small bunch dill , snipped
zest 1 lemon , plus squeeze of juice
600g cooked, peeled prawn

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.

Nutrition Facts : Calories 233 calories, Fat 2 grams fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1.43 milligram of sodium

SPICY SHRIMP MASALA

Spicy Shrimp Masala image

Black pepper, garam masala, Thai green chiles and Kashmiri red chile powder make this shrimp masala a multi-layered delight of spices - fiery and smoldering simultaneously - while lemon juice and cilantro add brightness and bring some relief. In coastal cities of South Asia like Karachi and states like Goa, this preparation is typical and perfectly suited for crunchy, sweet shrimp. That such complexity comes together in 30 minutes feels like a small miracle.

Provided by Zainab Shah

Categories dinner, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 pound large shrimp, peeled and deveined
1 1/2 teaspoons coarsely ground black pepper
1/4 cup ghee or neutral oil
1/2 teaspoon ginger paste or freshly grated ginger
1/2 teaspoon garlic paste or freshly grated garlic
1 medium red onion, finely chopped
1 teaspoon Kashmiri red chile powder
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
2 to 3 Thai green chiles, finely chopped
5 plum tomatoes, finely chopped
1 teaspoon fine sea salt
1/4 cup coconut milk, stirred (optional)
1 to 2 tablespoons lemon juice (from about 1/2 lemon)
1/4 teaspoon garam masala
1 to 2 tablespoons fresh cilantro, chopped
Roti or pita, for serving

Steps:

Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.

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