What can I do with my ecuadorian prawns??!
BUT I really want to make a nice cooked meal with the other pack.. Does anyone have any suggestions? I don't wan't to have to go and buy loads of stuff at the supermarket so simple as poss if you can! thanks!
Answers: I have some big juicy ecuadorian prawns in the fridge, i did by a pack of two but I munched one whole pack in one sitting with some pitta, lemon juice and rocket (which was yummy!!)
BUT I really want to make a nice cooked meal with the other pack.. Does anyone have any suggestions? I don't wan't to have to go and buy loads of stuff at the supermarket so simple as poss if you can! thanks!
Prawn Pasta
INGREDIENTS
* 6 ounces penne pasta
* 1 onion, chopped
* 2 tablespoons olive oil
* 1 clove garlic, minced
* 1 green bell pepper, sliced
* 3 stalks celery, chopped
* 1 (14.5 ounce) can diced tomatoes
* 1 1/2 cups dry hard cider
* 1 1/2 tablespoons tomato paste
* salt to taste
* ground black pepper to taste
* 3/4 pound fresh prawns
DIRECTIONS
1. In a large skillet over medium heat cook onion in olive oil for 2 minutes. Add garlic, green bell pepper, celery and cook for an additional 5 minutes. Stir in tomatoes, tomato puree, dry cider, salt and pepper and bring to a boil. Add pasta, mixing in well. Cover and let simmer for 15 minutes.
2. Remove lid, add prawns and cook for 5 minutes. Adjust seasoning, if necessary.
3. Serve warm.
Prawn and Pine Nut Risotto
INGREDIENTS
* 2 tablespoons olive oil
* 1 onion, finely chopped
* 2 cups Arborio rice
* 1/2 cup white wine
* 1 quart reduced-sodium chicken broth, warmed
* 1/4 cup chile-garlic flavored butter
* 12 ounces medium shrimp, peeled and deveined, tails left on
* 1 carrot, cut into thin strips
* 1/3 cup pine nuts
* 1/4 cup sliced black olives
* 1 large red chile pepper, minced
* ground black pepper to taste
DIRECTIONS
1. Heat olive oil in a large saucepan over medium heat. Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.
2. Pour in the white wine and stir until evaporated. Pour in 1/3 of the hot chicken broth; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes. Add half of the remaining broth, and continue stirring until absorbed, about another 8 minutes.
3. Stir in chile-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.
4. At this point, taste the rice; it should be slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.
Broiled Lemon and Garlic Tiger Prawns
INGREDIENTS
* 1 1/2 pounds tiger prawns, peeled and deveined
* 1 cup butter
* 1 teaspoon minced garlic
* 1 1/2 tablespoons lemon juice
* 3 tablespoons grated Parmesan cheese
DIRECTIONS
1. Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan.
2. In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp.
3. Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.
King Prawn and Scallop in Ginger Butter
INGREDIENTS
* 1/3 cup white wine
* 3/4 cup vegetable stock
* 1 teaspoon chopped fresh ginger
* 1 clove garlic, minced
* 1 small carrot, chopped
* 1/2 leek, chopped
* 10 sea scallops, halved
* 1/3 pound tiger prawns, peeled and deveined
* 1/2 cup unsalted butter, cubed
* chopped fresh chives for garnish
* salt and pepper to taste
DIRECTIONS
1. Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque. Sprinkle with chives, and season with salt and pepper to serve.
have fun!
You can cook them in a curry sauce and serve them in a Kulaway Nut (drinking coconut); depending where you are located I know there is a company by the name of Sunny Park Produce that sells them. Looks great; makes you look like a true entertainer; is soooo simple, quick and easy - even I can do it. (If you really want, you can even make cocktails in the Kulaway Nuts and add umbrellas or flowers and go tropical). Yummo!
You can boil them and do a prawn salad or you can bread crumb them and fry them or fry then with garlic, onions, celery, leeks, green pepper, add some sliced mushrooms and pealed tomatoes, stir fry all until nearly done season to your liking. Add some green peas and carrots from the tin. Mix all under precooked rice. Heat on low fire until hot. serve with mint yoghurt and a nice green salad.