Prawns for dinner, but what sauce?!
Answers: Good afternoon everyone, My wife and I are having prawns for dinner. Is there a sauce that would go well with them?
Hawaii Roadside Coconut Shrimp
These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, use orange marmalade, mustard and horseradish mixed to taste
INGREDIENTS
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying
DIRECTIONS
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Wine Tip:
Try with a Sauvignon Blanc
prawn marie?
http://www.cooks.com/rec/search/0,1-0,pr...
if you can't find one here, I would be surprised.
Mango sounds good to me.
But then I lived in Miami for five years.
Make it into a nice hot curry.
seafood sauce
Daddies..
just butter!!!!!!!!!!!!
Prawns are base eaters. They live on all the waste matter and crap that settles on the sea bed. When you see a prawn with a thin black line running through it - this is their intestine and ultimately their $hit which you are about to eat.
Great in a hot garlic sauce though.
Yes, A thousand Islands, with lettuce, mmmmmmmmm, Can I come?
You could do a scampi:
Lightly saute the prawns in butter, and just as they are pink, add a generous amount of minced garlic, and minced shallot. Saute this for about a minute, and take it off the heat. Add a splash of white wine, and then stir in a few pats of whole butter. As the butter melts, it will emulsify.....thicken the sauce. You can add as much cool butter to it as you like to make the sauce. Finish with a little fresh chopped parsley and enjoy.
If your having them cold nothing beats a nice Prawn Marie rose sauce with a dash of lemon, but if your having them heated, add a couple of tea spoons of olive oil in a pan wtih finely chopped garlic and chillies, with a pinch of salt and pepper, then mix it up and pour over your prawns for a delightful starter. Hope this salivates your tonsils and enjoy your night.
Shrimp Fra Diavolo Recipe
4 servings
30 min 10 min prep
1 lb raw shrimp, deveined, shell in
3 tablespoons ketchup
2 tablespoons olive oil
2 tablespoons chili sauce or asian chili paste
1 tablespoon garlic, chopped
1 cup scallions, thinly sliced (about 6)
1/2 teaspoon salt
1/3 cup water
Put all ingredients in a saucepan and mix well.
Cover and bring to a boil (use enough heat so that coming to a boil takes around 3 minutes).
Once boiling, remove from heat and let sit, covered, for 10 minutes.
2 or 3 cloves of garlic chopped, and fried in olive oil, put in a bit of chilli pepper, black pepper and salt, pour in a glass of white wine when garlic looks a bit cooked. serve with crusty bread
Thai sweet chilli, mmmmmm
Chilli and lime.
Tiger prawn jambalaya
Serves 2-3
Preparation time less than 30 mins
Cooking time 1 to 2 hours
This is one of the easiest and nicest rice dishes, and its origins are in the traditional Cajun cooking of America. It's very easy to adapt it to whatever you have handy - fish, chicken or even pork.
Ingredients
8 raw tiger prawns, shell on, fresh or frozen, or you could use cooked Mediterranean prawns in their shells
4oz/110g chorizo sausage, peeled and cut into 3/4 inch (2 cm) pieces
1-2 tablespoons olive oil
1 medium onion, peeled and cut into 1/2 inch (1 cm) slices
2 cloves garlic, peeled and crushed
2 sticks celery, trimmed and sliced into 1/2 inch (1 cm) pieces on the diagonal
1 green chilli, deseeded and finely chopped
1 yellow pepper, deseeded and cut into 1/2 inch (1 cm) slices
6fl oz/175ml white basmati rice
1 tsp Tabasco sauce
3 medium tomatoes, dropped into boiling water for 1 minute, then peeled and chopped
1 bay leaf
1 tbsp roughly chopped flat-leaf parsley, to garnish
2 spring onions, trimmed and finely sliced, to garnish
salt and freshly milled black pepper
You will also need a 10 inch (25.5 cm) frying pan with a lid.
Method
Begin by bringing a pan with 1 pint (570 ml) of water to simmering point. If using raw prawns, drop them into the water for 3 minutes. After that, remove them with a draining spoon, reserving the cooking liquid. (Cooked prawns will not need this pre-cooking.) Now set aside two whole prawns and shell the rest. To do this, just remove the heads by giving them a sharp tug, then simply peel off the rest - which comes away very easily - but leave the tails intact as this makes them look nicer. Now remove the black vein from the back of each prawn, which will come away easily using the point of a sharp knife. Next place the shells in the pan of water and simmer for 30 minutes, without a lid, to make a nice prawn-flavoured stock, then drain and discard the shells. Pour the hot stock into a jug and cover with a plate to keep warm.
Now heat the frying pan over a high heat and brown the pieces of chorizo sausage, without adding any fat, then remove them from the pan to a plate and set aside. Then add a tablespoon of the oil and, when it's hot, fry the onions for 2-3 minutes to brown them a little at the edges, then return the chorizo to the pan and add the garlic, celery, chilli and sliced pepper. Continue to fry for 4-5 minutes, till the celery and pepper are also softened and lightly tinged brown at the edges, adding a little more oil if you need to. Now stir in the rice to get a good coating of oil, then measure out 12 fl oz (340 ml) of the reserved stock and add the Tabasco to it. Next add the chopped tomatoes and bay leaf to the pan, then pour in the stock. Season with salt and freshly milled black pepper, give it all one stir and push the rice down into the liquid. Now turn the heat to low, put a lid on and let it barely simmer for 20 minutes. Then, check the rice is cooked and return the shelled and the two reserved shell-on prawns to the pan, adding a little more stock if necessary. Cover with a lid for 5 more minutes, then serve garnished with the chopped parsley and spring onions.
marie rose sauce
Butter, olive oil, fresh corriander, chilli, fresh or dried, garlic, fresh or dried, chardonnay, double cream, serve 'a'la florentine (that's on a bed of baby spinach) buttered french bread, wine, candles, romantic music, clean,warm , tidy bedroom, enjoy!!!!!!!!!!!! XXXXXXXXXXXX