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Hot and Spicy Prawns
3 tbl. low sodium soy sauce
1 tbl. cornstarch
1 tbl. rice vinegar
1 tbl minced, peeled fresh ginger
1/4 tsp. crushed red pepper
1 pound prawns
1 cup coarsely chopped green onions
3 cloves minced garlic
3/4 cup sliced red bell peppers
3/4 cup sliced yellow bell peppers
2 tbl. fresh lemon juice
½ tsp. white pepper
1/4 tsp. salt
4 cups hot, cooked rice
1. Combine first five ingredients in a medium bowl, add prawns
2. Cover and marinate in refrigerator for 30 minutes
3. Heat oil in a large not-stick skillet over medium heat, add
onions, ginger, and garlic. Saute one minute stirring constantly.
4. Add shrimp mixture, and saute two minutes
5. Stir in bell peppers, lemon juice, white pepper, and salt.
Cook 1.5 minutes or until prawns are done. Serve over rice.
Cane-Charred Prawns
Serves 4.
Cane-Charred Marinade:
1 cup olive oil
1/4 cup cane syrup or dark corn syrup
1/2 cup white wine
3 shallots, chopped fine
juice of 1 lemon
1/4 tsp. Tabasco sauce
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
Combine the oil, cane syrup, wine, shallot, lemon juice, Tabasco,
rosemary, and thyme in a shallow dish.
1 lb. large prawns, peeled and divined
4 large sprigs rosemary, soaked in oil
Thread the shrimp onto the rosemary sprigs and marinate for 15
to 20 minutes in the mixture. Remove the sprig skewers and place
them on the grill until the shrimp are lightly charred, about
2 minutes. Move them to medium heat to finish cooking,about 4
to 8 minutes.
Garnish with the lemon slices.
Prawns with Mushrooms
4 oz. Butter
1/4 cup Green Onions
1 1/2 Tbsp. Seasoning Mix
Quickly saute in hot skillet
1 1/2 lbs. Large prawns
8 oz. 1/4" sliced Mushrooms
Add - cook until shrimp are firm
1/4 cup Shrimp Stock
Add stir into mixture
4 Tbsp. firm Butter
3 Tbsp. chopped fresh Parsley
2 Tbsp. Shrimp Stock
Add and shake pan until incorparated
Serve at once in Puff shells w/ Lime wedges
Seasoning Mix
1 part Oregano
2 parts Thyme
2 parts Basil
4 parts Pepper (black & white)
4 parts Red Pepper
4 parts Garlic
6 parts Salt
Stuffed Prawns
5 lbs. Prawns
Peel, devein, leave tail section on and butterfly on belly
2 lbs. cooked, boiled, and chopped prawns
2 lbs. butter-softened
Salt
Red Pepper
Juice of Half Lemon
1 tsp. Garlic
1 Tbsp. Parsley
1 cup fresh Bread Crumbs
Mix all together
Stuff into buttertflied belly of shrimp
Broil until golden
Oven-Roasted Prawns
3 tomatoes, halved
10 garlic cloves
2 slices crusty bread
1 cup Pecans
1 pimento or roasted red pepper
1/2 cup red wine vinegar
3/4 cup olive oil
1 teaspoon paprika
2 teaspoons kosher salt
3 tablespoons olive oil
2 pounds prawns, shelled, tails removed, heads on
Preheat oven to 450 degrees F.
Arrange the tomatoes, garlic, bread, and nuts on a baking
sheet; roast for10 to 15 minutes.
Transfer to a food processor and pulse to roughly break up.
Add the pimentos, vinegar, oil, and paprika. Pulse again until
well combined, add salt. This sauce is best if allowed to rest
so the flavors can meld (may be made a day in advance).
Heat oil to almost smoking in a large skillet or roasting
pan. Toss the prawns in half the sauce to coat, and pan sear
the shrimp quickly in the oil just until barely opaque. Then
roast for 10 to 12 minutes in a 450 degree F oven. Serve the
remaining sauce on the side for dipping.
Yield: 8 servings
Panfried Spiced Prawns
1/2 teaspoon salt
1/2 teaspoon fresh black pepper
1 teaspoon ground cumin
1 teaspoon paprika
8 ounces medium prawns in the shell, washed
2 tablespoons olive oil
1 red jalapeno chile, stemmed, seeded and julienned
1 large scallion, trimmed and thinly sliced on the diagonal
1 garlic clove, thinly sliced
Juice of 1 lime
Combine the salt, pepper, cumin and paprika in a bowl. Add
the shrimp and toss to coat evenly. Heat the oil in a large skillet
over high heat. Saute the shrimp 1 to 2 minutes. Toss in the
jalapeno or bell pepper, scallion and garlic and cook 1 minute
longer. Remove from the heat, stir in the lime juice and serve.
Roasted Catfish Stuffed Prawns
Yield: 8 servings
16 prawns, butterflied, shell on
2 pounds Catfish stuffing mixture
1 quart hot and sour vinaigrette
3 English cucumbers, junlianned and seeds removed
1 red pepper, bruniose
1 yellow pepper, bruniose
1 green pepper, bruniose
1 tablespoon ginger, chopped
1 teaspoon shallot, chopped
1 teaspoon garlic, chopped
2 tablespoons mint, chopped
2 tablespoons cilantro, chopped
1 cup Hollandaise
Preheat oven to 500 degrees. Stuff 1 tablespoon of catfish
mixture into each prawn. Place prawns on sheet pan with 2 ounces
in water on pan. Cook for approximately 5 minutes.
Meanwhile, bring vinaigrette to a boil. Add cucumbers until
slightly wilted. Remove from pan and keep warm. Add peppers,
ginger, shallot and garlic and reduce sauce slightly. Add mint
and cilantro.
Place cucumber julienne in center of plate. Add prawns in
center. Top each prawn with 1 tablespoon of hollandaise. Finish
by spooning vinaigrette around plate.
Vatapa
yield: 6
1/2 cup peeled, sliced fresh ginger
1 Tbsp. paprika
2 Tbsp. key lime juice
Puree in food processor
3 Tbsp. olive oil
6 cups onions, diced
6 cloves garlic, minced
3 hot peppers, minced (no seeds)
1 tsp. Cayenne
Saute onions for 10 minutes in hot oil.
Then add ginger puree, garlic, peppers,
and cayenne
Cook 3 more minutes
1 1/3 cups diced plum tomatoes, canned
1/2 cup tomato juice (from above can)
1/2 cup canned coconut cream
Cook 3 more minutes
1/2 cup dry roasted cashews, ground
1/4 cup toasted unsweetend coconut, ground
1/8 cup chopped fresh cilantro
Cook 3 more minutes
Puree in food processor
Return to saucepan
1 1/2 cups diced tomatoes
/8 cup chopped fresh cilantro
1/2 cup ground prawns (cooked)
2 1/2 cups shrimp stock (thickened with 1/4 cup cornstarch)
Adjust for sweetness with canned coconut cream
Keep hot for service
3 Tbsp. olive oil
3 pounds peeled and deveined prawns
Saute until done
Add to sauce
Garnish at service with
Toasted Coconut
Cashews
Cilantro
Warm Poached Prawns
Yield: 4 to 6 servings
COURT BOUILLON:
2 cups dry white wine
2 tablespoons white wine vinegar
2 carrots, chopped
2 onions, chopped
2 ribs celery, chopped
6 sprigs parsley
10 peppercorns, crushed
Salt and freshly ground black pepper
Herb Oil:
1/3 cup extra virgin olive oil
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh chives
Salt and freshly ground black pepper
18-24 prawns, deveined
Lemon wedges, for garnish
Prepare the court bouillon by combining all the ingredients
in a large pot, along with 1 quart of water. Bring to a boil,
reduce the heat and simmer 30 minutes. Strain the liquid, return
to pot and bring back to a simmer.
Meanwhile, combine the herb oil, parsley, thyme, chives, salt,
and pepper, and set aside.
Add the prawnsto the court bouillon, and poach until just
cooked, 3 to 4 minutes. Pull the prawns out and cut the tails
in half, lengthwise.
Arrange the warm prawns on a platter and drizzle with the herb
oil.
Serve warm with the lemon wedges.
Marinated Grilled Prawns
Yield: 4 servings
1/2 cup lemon juice
1 tablespoon finely chopped garlic
2 teaspoons finely chopped ginger
16 jumbo prawns, shelled and deveined
Whisk together the lemon juice, garlic and ginger. Place prawns
in a shallow baking dish and cover with the marinade. Let sit
15 minutes.
Drain and pat the prawns dry.
1/2 cup plain yogurt
1/4 cup heavy cream
1/4 cup finely chopped red onion
1 tablespoon crushed garlic
1 teaspoon finely chopped ginger
1 tablespoon lemon juice
1/4 teaspoon ground turmeric
1 teaspoon chile powder
1/2 teaspoon garam masala
1/2 teaspoon white pepper
4 metal or wooden skewers that have been soaked
Mix together all ingredients. Place prawns back in the baking
dish and cover with the marinade. Cover with plastic wrap and
refrigerate for 1 hour.
Thread 4 shrimp on a skewer and grill for 3 to 4 minutes on
each side.
Cary Sutphin
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