Warm Lemon Lime And Lovage Prawns With Pineau Des Charentes Recipes
WARM LEMON, LIME AND LOVAGE PRAWNS WITH PINEAU DES CHARENTES
A delectable starter or luncheon dish that I devised for the Auberge. King prawns, in their shells or with the tails still intact - pan fried in a warm dressing of lemon, lime and lovage with Pineau des Charentes and crème fraiche! Convinced? Here is the recipe! Serve with Mesclun or mixed salad leaves of your choice and lots of crusty bread for mopping up those juices! In the event you cannot get hold of Pineau des Charentes, use Port of Fino Sherry instead.
Provided by French Tart
Categories Lunch/Snacks
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- To make the dressing:.
- Put all the dressing ingredients together in a jam jar or a lidded salad dressing container and shake them well until the dressing has emulsified and has thickened.
- Taste and adjust the seasoning. Put to one side whilst you cook the prawns and assemble the salad.
- In a large roomy frying pan and over a medium heat - cook the prawns in the white Pineau, moving them around all the time until they are pink and cooked - about 3-6 minutes depending on the size of the prawns.
- On a large plate, arrange the salad leaves and just before serving the prawns, add the dressing to the pan with the prawns, stirring around well to give them all a good coating.
- Arrange the prawns on the plate next to the salad leaves, drizzling the warm dressing over the prawns and the salad leaves.
- Scatter finely chopped lovage leaves over the top and garnish with a wedge of lime or lemon, or both!
- Serve 6 prawns per person for a starter and between 8 and 12 per person for a light luncheon dish, with crusty bread and butter.
- N.B. Make sure you have finger bowls and wipes available, or just lick your fingers!
- Sublime!
GARLIC PRAWNS IN THE MICROWAVE
Another from the mother in law. I don't leave tails intact, personal preference. Preparation time includes peeling prawns. Spring onions also known as scallions or green onions. UPDATE - thank you to Karen Elizabeth would never have thought to use this as way to cook the prawns to ADD to other dishes such as she did with a vegetable stir fry - great idea, thank you. A PLEASE NOTE - I now have a 900W microwave and I find 3 1/2 to 4 minutes does it, When this recipe was first presented wattages in ovens where very low so the higher wattages today will determine the cooking times.
Provided by ImPat
Categories Very Low Carbs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and devein prawns, leaving tails intact.
- Put prawns into a microwave proof dish or divide prawns into 4 microproof ramekins.
- Combine all other ingredients and pour over prawns or divide between the 4 ramekins.
- Microwave on high for 5 minutes, stirring occasionally.
- Serve with crusty bread.
Nutrition Facts : Calories 257, Fat 19.3, SaturatedFat 3.2, Cholesterol 157.5, Sodium 709.1, Carbohydrate 2, Fiber 0.1, Sugar 0.1, Protein 17.2
COCONUT PRAWNS WITH CORIANDER MAYONNAISE
I served this as a stater to a three course meal I did the other night, I used large king prawns and allowed for 2 per person as a starter. I love coconut prawns and I make them several ways, I think my favourite is a curry dipping sauce I make when doing a larger platter of coconut prawns. As this was for a dinner party and that sauce takes more time, I decided to go for a more simplistic one that I could make quickly without fuss. This sauce still goes very well with the coconut prawns and takes no time at all, if you end up having leftovers this will keep in the fridge and does go well with meats in sandwiches also.
Provided by The Flying Chef
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Shell and devein prawns, leaving tails intact (makes for better presentation, you will notice from my photo Mine do not as I had to buy them already shelled from my fish store so didn't have a choice.).
- Dip prawns in egg, coat in coconut (I like to double dip so I really get a good coating of coconut, if you do not do this you may need less coconut.)Place prawns on a plate, cover, refrigerate about 20 Min's. Or make ahead of time and store till needed, only same day use though.
- Heat some oil in a frying pan, add prawns, cook on both sides until browned and crisp. Serve with coriander mayonnaise and over roti, if desired. I served mine over crab and zucchini fritters.
- Coriander Mayonnaise.
- Blend turmeric with the water in a small bowl. Stir in remaining ingredients. This can be made ahead of time and just stored in the fridge.
Nutrition Facts : Calories 228, Fat 16.7, SaturatedFat 5.9, Cholesterol 134.7, Sodium 295.8, Carbohydrate 13.7, Fiber 0.8, Sugar 7.2, Protein 6.7
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