Tajine De Crevette Moroccan Tiger Prawns Shrimp Recipes

ZESTY CHILE TIGER PRAWNS

Zesty Chile Tiger Prawns image

This stir-fry is full of flavour and can be served up in a matter of minutes. The dish was inspired by all the cheap and cheerful seafood places in Hong Kong that I visited, where some of the most amazing seafood was served! I was particularly taken with a garlic prawn dish I ate - the prawns were butterflied (cut in half down the middle of the spine), topped with generous amounts of butter, garlic and spring onions and steamed. My tangy chilli and garlic prawns is inspired by that memorable dish. Make sure you buy raw tiger prawns because if you buy cooked, they will be too chewy when cooked again in this dish.

Provided by Food Network

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 tablespoons groundnut oil
5 cloves garlic, finely chopped
1 medium red chile, finely chopped
7 ounces raw Tiger (jumbo shrimp) or King prawns (langoustines), shelled and deveined
1 tablespoon Shaohsing rice wine or dry sherry
Juice of 1 lime
3 ounces French beans (green beans), chopped into 1/2-inch lengths
Pinch sea salt
1 teaspoon dried chile flakes

Steps:

Heat a wok or pan over a high heat, and add the groundnut oil. Add the garlic, and chiles, and stir-fry for a few seconds. Then, add the prawns, rice wine or sherry, and the lime juice, and stir-fry until the prawns start to turn pink.
Add the French beans, and mix together. When the prawns have all turned pink, season with the salt, and chile flakes, and serve immediately.

Nutrition Facts : Calories 378, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 125 milligrams, Sodium 693 milligrams, Carbohydrate 35 grams, Fiber 11.5 grams, Protein 23 grams, Sugar 2 grams

CARIBBEAN TIGER PRAWNS WITH GRILLED PINEAPPLE SALSA

Caribbean Tiger Prawns with Grilled Pineapple Salsa image

Provided by Chris Kyler

Categories main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 22

Ingredients

1 tablespoon agave syrup
1 tablespoon sugar
Juice of 1 lemon
Juice of 1 lime
2 tablespoons olive oil, plus for oiling grill
1 teaspoon chile flakes
1 teaspoon paprika
3 cloves garlic, finely chopped
1 thumb-size piece ginger, finely chopped
Zest of 1 orange
Salt and pepper
12 tiger prawns, peeled and deveined
1 pineapple, cored and cut into 1/2-inch dice
2 heirloom tomatoes, cut into 1/2-inch dice
1 jalapeno, seeded and finely diced
1 red onion, finely diced
1/2 bunch parsley, chopped
Salt
1 1/2 cups sour cream
1 tablespoon agave syrup
Juice of 1 lemon
1/2 bunch cilantro, chopped

Steps:

For the prawns: In a measuring cup, whisk together the agave, sugar, lemon juice and lime juice until the sugar is dissolved. Pour half of the mixture into a large bowl; reserve the rest in the cup for serving. To the marinade in the bowl, add the olive oil, chile flakes, paprika, garlic, ginger, orange zest, and salt and pepper to taste. Add the prawns, stirring to coat. Set aside to marinate for 10 to 20 minutes.
For the grilled pineapple salsa: Prepare a grill for medium-high heat.
Thread the pineapple cubes onto skewers. Grill until grill marks appear, turning once, 3 minutes per side. Remove the skewers from the heat; turn the heat down to medium.
Remove the pineapple cubes from the skewers and place in a large bowl, along with the tomatoes, jalapenos, red onions, parsley and a pinch of salt. Stir to combine, then set aside.
For the cilantro crema: Stir together the sour cream, agave, lemon juice and cilantro. Set aside.
Grill the prawns: Clean and lightly oil the grill grates. Remove the prawns from the marinade and grill, turning once, until grill marks appear and the prawns are cooked through, about 2 minutes per side.
Serve the prawns drizzled with the reserved marinade and the cilantro crema, and with the pineapple salsa on the side.

ONE-POT MOROCCAN SHRIMP TAGINE

One-Pot Moroccan Shrimp Tagine image

The rich, exotic flavors of Morocco shine through in this delicious, one-pot shrimp tagine dish! Serve over prepared couscous.

Provided by SunnyDaysNora

Categories World Cuisine Recipes African North African Moroccan

Time 55m

Yield 6

Number Of Ingredients 21

Ingredients

3 tablespoons olive oil
4 large carrots, chopped
1 large sweet onion, diced
1 large russet potato, peeled and diced
1 red bell pepper, thinly sliced
½ cup pitted Kalamata olives, sliced
2 tablespoons minced garlic
2 teaspoons ginger paste
2 large tomatoes, coarsely chopped
½ cup chopped fresh cilantro
1 tablespoon dried parsley
2 teaspoons ground cumin
2 teaspoons seasoned salt
1 (1.41 ounce) package sazon seasoning with saffron (such as Goya® Azafran)
1 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon lemon juice
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
1 bay leaf
1 pound uncooked medium shrimp, peeled and deveined

Steps:

Heat a Dutch oven over medium-high heat. Add olive oil. Saute carrots, onion, potato, and bell pepper until soft, about 5 minutes. Add olives, garlic, and ginger paste and saute for 2 minutes.
Stir in tomatoes, cilantro, parsley, cumin, seasoned salt, sazon, paprika, turmeric, lemon juice, cayenne, black pepper, and bay leaf. Cover and cook until tomatoes have broken down and flavors have combined, about 20 minutes. Add shrimp, cover, and cook until they are bright pink, about 5 minutes.

Nutrition Facts : Calories 274.9 calories, Carbohydrate 28.8 g, Cholesterol 115 mg, Fat 11.2 g, Fiber 5.7 g, Protein 16.3 g, SaturatedFat 1.6 g, Sodium 1669.8 mg, Sugar 7.6 g

SPANISH TIGER PRAWNS (SHRIMPS)

Spanish Tiger Prawns (Shrimps) image

I regularly cook these for dinner parties and they remain a firm favourite. I have had to teach numerous friends the recipe and have had the dish cooked for me many times on return invitations. It is important that the prawns are raw, with the heads on, as this is where much of the flavour comes from. Fresh are better, but frozen tiger prawns make a perfectly satisfactory alternative if necessary. Birds-eye chillies are very small, but very hot. During marinading, a small amount of this heat is transferred to the oil and sherry. Be careful not to bite into one of these chilles, though - you will find yourself stuffing your mouth full of bread to numb the burn! I normally serve the dish as a starter, in the pan in the centre of the table and accompanied with lots of fresh French bread for dunking. Wonderfully tasty and typically Spanish.

Provided by Snowbunny Andorra

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 kg raw tiger shrimp, shell-on
3 whole dried bird's eye chiles
1/2 lemon
3 garlic cloves, sliced
300 ml dry sherry
300 ml extra virgin olive oil
salt and pepper

Steps:

Mix a count the olive oil and sherry in a shallow dish. Add garlic, chillies, salt and pepper. Squeeze lemon into mixture.
Remove shells from prawns. Squeeze the heads into the mixture, place the prawns and heads into the mixture and discard the remaining shells. The squeezing of the heads is a very important step and should not be forgotten, however squeemish!
Ensure the prawns are mostly covered by the mixture. If not, add more sherry and olive oi in equal measures.
Cover and leave to marinade at cool room temperature for as long as possible, preferably 3 hours. If less time is available, add more garlic and chillies. Mix occasionally to cover the prawns.
Remove prawns from mixture, leaving heads in the sauce, and place to one side.
Heat the marinade over a high heat until bubbling and the heads have turned pink.
Return the raw prawns to the pan and stir until just cooked.
Remove some heads from the pan if desired, although a few make an attractive addition, and the Spanish traditionally suck any remaining juice from them.
Serve in the pan in the centre of the table with lots of crust bread for dipping.

Nutrition Facts : Calories 1161.8, Fat 69.2, SaturatedFat 9.8, Cholesterol 380, Sodium 391.3, Carbohydrate 15, Fiber 0.8, Sugar 3.1, Protein 51.4

ONE-POT MOROCCAN SHRIMP TAGINE

One-Pot Moroccan Shrimp Tagine image

The rich, exotic flavors of Morocco shine through in this delicious, one-pot shrimp tagine dish! Serve over prepared couscous.

Provided by SunnyDaysNora

Categories Moroccan Recipes

Time 55m

Yield 6

Number Of Ingredients 21

Ingredients

3 tablespoons olive oil
4 large carrots, chopped
1 large sweet onion, diced
1 large russet potato, peeled and diced
1 red bell pepper, thinly sliced
½ cup pitted Kalamata olives, sliced
2 tablespoons minced garlic
2 teaspoons ginger paste
2 large tomatoes, coarsely chopped
½ cup chopped fresh cilantro
1 tablespoon dried parsley
2 teaspoons ground cumin
2 teaspoons seasoned salt
1 (1.41 ounce) package sazon seasoning with saffron (such as Goya® Azafran)
1 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon lemon juice
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
1 bay leaf
1 pound uncooked medium shrimp, peeled and deveined

Steps:

Heat a Dutch oven over medium-high heat. Add olive oil. Saute carrots, onion, potato, and bell pepper until soft, about 5 minutes. Add olives, garlic, and ginger paste and saute for 2 minutes.
Stir in tomatoes, cilantro, parsley, cumin, seasoned salt, sazon, paprika, turmeric, lemon juice, cayenne, black pepper, and bay leaf. Cover and cook until tomatoes have broken down and flavors have combined, about 20 minutes. Add shrimp, cover, and cook until they are bright pink, about 5 minutes.

Nutrition Facts : Calories 274.9 calories, Carbohydrate 28.8 g, Cholesterol 115 mg, Fat 11.2 g, Fiber 5.7 g, Protein 16.3 g, SaturatedFat 1.6 g, Sodium 1669.8 mg, Sugar 7.6 g