Tag-Archive for » prawns «
This is one of the best seasoning mixes I have tried for Prawns/Shrimp all my family loved this one and can not wait to make it again, but next time I will try cooking them on the BBQ. I served ours as a main over a salad which was delicious but as the chef who’s recipe I made said it is great as an appetizer or a main course. To read more reviews on this recipe please click here.
If you have been keeping up with the progress of my beautiful
handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 1/2 tablespoons sweet smoked paprika
1 tablespoon dried ancho chile powder
1 tablespoon light brown sugar
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
8 garlic cloves, coarsely chopped
2 lbs large shrimp, deveined but not shelled
1/2 cup vegetable oil
2 tablespoons unsalted butter
4 scallions, thinly sliced
Method
1. In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper and garlic.
2. Add the shrimp and toss to coat in the spices.
3. Heat 1/4 cup of the oil in 2 large skillets until shimmering.
4. Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes.
5. Add half of the butter and scallions to each skillet and swirl them inches Transfer the shrimp to a platter and serve.
All photos taken by me unless otherwise stated.
This is extremely quick and delicious, I had a new brand of satay sauce to try and I found this recipe and decided to test it out on this and I am so glad I did. This was wonderful, the satay sauce was spicier than the regular brand I buy and I loved that. I also added some fresh snow peas and bean sprouts to the recipe as I had them to use up and I was not going to serve it over rice, as we are watching our carb intake at the moment, so it made for a more complete meal for us. If you would like to read more reviews on this or see more photos please click here.
If you have been keepi
ng up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
Note: I made extra sauce than listed as we love things saucy
2 Garlic cloves (crushed or minced)
1 Onion (peeled, quartered and segmented)
2 Teaspoons curry powder
1 Teaspoon sugar
1 Teaspoon dried mustard
2 Tablespoons satay sauce
4 Tablespoons thickened cream (heavy)
2 Teaspoons dry sherry (or Chinese rice wine)
1kg Prawns (raw, pealed and deveined, leave tails on if you wish, we don’t)
peanut oil (to stir fry)
Method
1. Mix curry powder, sugar and dried mustard in a small dish.
2. Mix sate sauce, cream and sherry in a jug.
3. Stir fry prawns in batches till just cooked (time will depend on size of prawns) put on a plate and put to one side keeping warm (cover with a lid or alfoil).
4. Add more oil if needed and sauté onions until just translucent and then add garlic, curry powder and mustard mix and fry till fragrant.
5. Return prawns and any juices to the pan and add cream, sate sauce and sherry mix and stir till warmed through.
Serve over rice.
All photos taken by me unless otherwise stated.
