prawn recipes...?

Question

my mum has just phoned me and asked me to cook dinner and all she said was there are prawns/ shrimps in the fridge... anyone know any nice recipes i could do to impress her?

preferably using pasta as well.... and garloc and mushrooms if possible?

just wana do sumit a lil different!

Answer 1

Chilli prawn pasta

Chef: Nick Kittel


Degree of difficulty: Low

Cooking Time: 20 minutes

You need:
1 kilogram prawns (shelled and cleaned, reserve the prawn heads for stock, as this is integral to the dish)
2 red chilli (finely sliced, seeds removed)
3 cloves garlic (crushed)
1 brown onion (finely diced)
1 bunch parsley (finely chopped)
1 cup olive oil
1 lemon
500g pasta (no. 5 spaghetti is probably the best for this dish)
salt and pepper to taste

Method:
For the pasta:

Place a large pot of hot water on the stove and allow to boil. Add a good punch (not pinch) of salt and a splash of olive oil - this will prevent the pasta from sticking. Add pasta and cook until al dente (to the bite, not soggy).

For the stock:

Heat the olive oil in a frypan, add the prawn heads, one of the chillies, half of the parsley, the garlic and the cup of white wine. Allow the flavours to marry in this stock by simmering for about 15 minutes. Remove from the heat, discard prawn heads and blitz the remaining stock in a food processor.

For the sauce:

Heat a small amount of olive oil in a frypan and brown off the diced brown onion. Add the remaining chilli and the prawns and begin to ladle the stock over the prawns as they cook. Once all the prawns have been cooked and all of the stock added, drain the pasta and add the sauce and remaining parsley. Combine together.

Serving Suggestion: Add the juice of the lemon and serve.

Answer 2

Put some pasta on to cook.

Fry some onions and garlic in a little olive oil (any cooking oil will do if you don't have olive).

Next add some chopped tomatoes (I use tinned), Italian or mixed herbs and the mushrooms (perhaps some tomato puree or ketchup too) and cook for a while (to make a sauce). Could also add peppers, olives, chilli.

Add the prawns and cook through.

Serve the prawns and pasta like you would spaghetti bolognese. Sprinkle chees on top if desired and can also serve with salad and or garlic bread.

Other ideas include a prawn and mushroom curry, Prawns with salad, prawn fondue (if you have a fondue set), prawn stirfry, prawn satay.

Hope you have a good dinner!

Answer 3

Stuffed Prawns First remove the legs from the prawns, if they have not already been removed. Shuck the prawns by reaching in the shell with a tool but don't break the shells because you will place the pureed shrimp back into the shells. First place all the shucked prawn meat into a blender and press puree. After the shrimp is pureed season the the shrimp with cumin, saffron and basil. Pan fry the shrimp puree for 20 minuets per pound then let cool. After the shrimp puree is cool stuff the shells and refrigerate. I always thought about trying to stuff a prawn, so I thought I would have a yahoo try it, but when I posted the message I didn't see in the kitchen's answer. I guess you can really stuff prawns (Thanks In the Kitchen)

Answer 4

Linguine with King Prawns and Chilli
by Guy Wolley
from Great Food Bites Jan 2005

Simple, clean flavours work well together in Guy Wolley’s dish of seafood pasta

Servings: 4
Level of difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 15 minutes


Ingredients
500g Linguine
1 red chilli, finely diced
3 garlic cloves
3 anchovy fillets, canned
50ml Olive oil, plus extra for drizzling
200g king prawns
bunch Coriander, for the garnish


Method
1. Bring a pan of water to the boil, add a pinch of salt and cook the linguine until just tender – about 10 minutes. Tip the pasta into a colander

2. While the linguine is cooking, finely dice the red chilli and crush the garlic cloves.

3. Heat the olive oil in a large saucepan and add the garlic, chilli and anchovies. Stir and fry for about 2 minutes.

4. Add the prawns and stir for another minute. Tip the drained pasta into the pan, stir well and add the chopped coriander. Finish with an extra drizzle of olive oil, and accompany with a crisp green salad.

Answer 5

Portobello Mushroom Ravioli with Prawns

This is a sinfully rich pasta with Portobello mushrooms, prawns and capers in a white wine, butter and garlic sauce."
Original recipe yield: 4 servings.

Prep Time:
25 Minutes
Cook Time:
15 Minutes
Ready In:
40 Minutes
Servings:
4 (change)

INGREDIENTS:

* 20 large prawns, peeled and deveined
* 12 ounces prepared fresh cheese ravioli
* 7 large portobello mushrooms, sliced
* 3 cloves garlic, minced
* 3 tablespoons capers
* 3/8 cup butter
* 5 fluid ounces white wine
* 2 tablespoons olive oil
* freshly ground black pepper
* 2 tablespoons grated Parmesan cheese
* 1/2 lemon, juiced

DIRECTIONS:

1. Have a stock pot of water near boiling before starting the sauce for this recipe! If you're fast at making the sauce, throw in ravioli when you begin to make the sauce. If not, cook ravioli according to package directions.
2. In a large saucepan, melt 1/4 cup of butter or margarine over a medium heat. Saute garlic for 1 to 2 minutes. Stir in olive oil and capers. Add 4 ounces of white wine and prawns, and bring to a boil.
3. Reduce heat and simmer for 2 to 3 minutes, letting wine reduce. Stir in sliced mushrooms, and additional butter and wine so that the sauce is thick, but still liquid after 2 to 3 minutes. Stir in lemon juice, and add fresh pepper to taste.
4. To serve, place raviolis on 4 plates, then place 5 to 6 prawns on each plate. Evenly distribute the remaining sauce between the four plates, and garnish with lots of freshly grated parmesan cheese!

Answer 6

Last year in Barcelona I had a racione of scrambled egg, garlic, prawns and mushrooms and it was very very delicious indeed!

I would have that with a bit of nice crusty bread.

Fry the mushrooms and garlic, add the egg add the prawns at the end (unless they are raw then It might be best to cook them separate and add a minute or so before they are ready to soak up the flavour?)

Answer 7

http://www.olivegarden.com/recipes/

Shrimp Scampi
Serving Calculator (2-24 servings)


cook: 30 min(s)


Ingredients

1 1/2 lb(s) Medium fresh shrimp, shelled
2 Tbsp Olive oil
1 Medium onion
1/2 cup(s) White wine
3 clove(s) Garlic, crushed
3 Tbsp Parsley, finely chopped
1/3 tsp Crushed red pepper
4 oz Butter
10 oz Angel Hair Pasta
Salt and Pepper to taste


Procedures

Heat oil in a saute pan, add onion and saute 2 minutes.

Add garlic, saute 1 minute.

Add shrimp, cook 1-2 minutes.

Add butter, wine, red pepper, salt and pepper.

Cook pasta in rapidly boiling salted water and drain.

Place on plate, serve shrimp over it.

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grilled baby rack of shrimp

Ingredients:

7 each - 21-25 Shrimp, peeled and deveined
4 each - 8" Grilling skewers
Barbeque sauce (choose your favorite brand)

To clean shrimp:

Hold the shrimp with the outside curve and tail away from you. Using a pair of kitchen scissors, cut through the shell along the top of the shrimp to the tail. Peel back the shell and remove it, keeping the tail intact. Deveining shrimp is a matter of personal preference since most small or medium-sized shrimp do not need to be deveined except for cosmetic purposes. Hold the peeled shrimp under running water and, using a pairing knife, remove the black vein along the curve side of the shrimp.

Preparation:

1. Before lighting the grill, make sure it is clean. You may also want to add a light coat of oil or some nonstick cooking spray at this point to reduce the risk of the shrimp sticking to the grill.
2. After cleaning the shrimp, slide approximately 7 of them onto a wooden or metal grilling skewer (if you use wooden skewers, soak them in cold water for 15 minutes to keep them from burning on the grill). Repeat with remaining skewers.
3. About 15 minutes before you plan to cook, brush each shrimp rack evenly on both sides with barbeque sauce.
4. Place the racks of shrimp onto the grill, but watch them closely, because they will cook quickly. They should cook for approximately 2-3 minutes per side. Test for doneness by cutting a shrimp in half (it should be pink all around and opaque through the middle).
5. Remove the shrimp racks from the grill and serve.

Wine Pairing:

An oaky Chardonnay or a light Pinot Noir pair well with grilled shrimp.

Did You Know?

There are more than 1,000 different species of shrimp, and most species are available year-round.
Cooked shrimp is done when it curls up and is pink or reddish-pink in color.
Shrimp can be boiled, baked, broiled, sautéed, steamed, deep-fried, grilled or stir-fried.

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Answer 8

Super easy and impressive
Boil pot of water, put in short pasta ie) penne, fussili
In a frying pan, put in some olive oil, garlic and shrimp. Cook until pink, 3-4 min. Remove shrimp from pan. Set aside
Add more olive oil to the pan, add 1/2 diced onion, 1/2 diced red pepper, diced mushrooms, more garlic if you like. (i like) Cook veggies until tender. Add zest, juice of one lemon. Dice two tomatoes, throw in with other veggies, and a tbsp of capers if you like. Let simmer. Add a 1/2 cup white wine or chicken broth. I prefer the wine, but don't always have it. Let simmer until pasta is finished cooking. Drain pasta toss with sauce. I make it for my family with tuna instead of shrimp as well. Both yummy and super easy. Takes as long as it does to make your pasta. Good luck have fun.

Answer 9

You could try stir fry veg adding prawns and shrimps ,do some pasta with garlic and you will have nice meal .

Answer 10

Angel Shrimp Pasta

INGREDIENTS:
1/2 cup margarine
1 onion, chopped
1 1/2 cups sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
8 ounces jalapeno processed cheese spread
1 pound fresh shrimp, peeled and deveined
1 pound angel hair pasta

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DIRECTIONS:
In a large skillet over medium heat, melt margarine and saute onions and mushrooms; add soup and processed cheese spread and blend together.
Add shrimp and cook for about 10 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 7 minutes or until al dente; drain.
Pour sauce over pasta and serve.