Zanzibari Prawn Recipes

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

ZANZIBARI PRAWN

Zanzibari Prawn image

Serve this sensual creamy dish best with chapattis but goes well with white rice as well. If you you don't have creme fraiche on hand your can use Greek yogurt or coconut milk instead.

Provided by Artandkitchen

Categories Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 chili, hot red thinly sliced
4 spring onions
3 tablespoons tomato puree
1 teaspoon garlic, crushed
1 teaspoon ginger, grated
500 g shrimp (large prawns, peeled, frozen or fresh)
1/2 lime, juice only
1 tablespoon fresh coriander, chopped and fresh
3 tablespoons creme fraiche
1 teaspoon garam masala
salt, to taste

Steps:

Prepare all the ingredients first!
Heat oil in a frying pan. Fry chili and spring onions and for two minutes.
Add tomato puree, garlic and ginger; stir and cook for 3-4 minutes.
Add prawns and cook for five minutes until they change color and turn pink.
Add lime, coriander, 2 tablespoon creme fraiche and garam masala, let it all bubble for 2 minutes.
Top with the last tablespoon of creme fraiche, garnish with cilantro leaves and serve and eat immediately.

ZANZIBARI CHUTNEY (PART OF ZANZIBARI PULAO/PILAF)

Zanzibari Chutney (Part of Zanzibari Pulao/Pilaf) image

Growing up in Dubai there was a tiny restaurant my father would occasionally take us to. They were famous for & only served Zanzibari Pulao along with a cold glass of the drink Tang. After moving out of Dubai the only option I had to still eat the pulao was to come up with something at home. After many trials my mom came up with this chutney recipe. This chutney is part of the Zanzibari Pulao that I have posted. Pakistani Bhagaare Chawal (Stir Fried Rice) or Zanzabari Pulao recipe #282570 Soon I'll post Zanzibari Fried Fish's recipe as well. Already warning people with low tolerance to spices. This chutney is spicy & sour . It can be stored in an air tight jar for 2 weeks in the fridge.

Provided by The UnModern Woman

Categories Chutneys

Time 8m

Yield 4 cups, 12 serving(s)

Number Of Ingredients 10

Ingredients

7 small tomatoes, cut into 4 pieces
1 medium onion, cut into 8 pieces
1 medium jalapeno pepper
1 garlic clove
8 tablespoons vinegar
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/8 bunch fresh coriander
1/2 teaspoon salt
1 lemon, juice of

Steps:

Blend everything together & make a puree. Your chutney is ready.
Enjoy it with Zanzabari Pulao & Fish along with sliced cucumbers, carrots, onions & a cold glass of tang :).

PRAWN SAGANAKI

Prawn Saganaki image

In Greek cuisine, saganaki is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. We're raising the bar for this recipe by adding prawns and lots of fresh feta! Serve with crusty bread.

Provided by Angie

Categories Appetizers and Snacks Seafood Shrimp

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 red onion, halved and thinly sliced
3 cloves garlic, thinly sliced
2 tablespoons tomato paste
½ cup white wine
1 (13.5 ounce) jar tomato and olive pasta sauce (such as Papayiannides® Tomato & Olive & Ouzo Sauce)
1 ½ pounds prawns, peeled and deveined, tail on
½ cup crumbled Greek feta cheese
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Heat olive oil in a large skillet over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir for 1 minute.
Pour wine into tomato mixture; simmer until liquid is reduced by about half, about 5 minutes. Stir tomato sauce into wine mixture and simmer until mixture is thick, about 10 minutes.
Spread tomato mixture into the base of a 6-cup baking dish; top with prawns and sprinkle evenly with feta cheese.
Bake in the preheated oven until prawns are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes; top with parsley.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 19.7 g, Cholesterol 277.5 mg, Fat 11.5 g, Fiber 3.4 g, Protein 33 g, SaturatedFat 4.3 g, Sodium 967.5 mg, Sugar 11.7 g

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