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| | From:  ANNIE24447 (Original Message) | Sent: 8/9/2007 12:55 AM |
|  Sizzled prawns with caper dip
Ingredients:
Caper dip
100g sourdough bread, sliced
1 bunch spring onions
2 cloves garlic, crushed
90g jar capers in brine, drained, rinsed and drained
1 egg yolk, at room temperature
200ml extra virgin olive oil
¾ cup thick Greek yoghurt
2 Tbsp finely chopped flat-leaf parsley
¼ tsp salt
Sizzled prawns
24 raw prawns
bamboo skewers, soaked in water for at least 15 minutes
olive oil
Method:
Put bread in a shallow dish and cover with cold water. Soak for 10 minutes, then squeeze out water. Trim spring onions back to the pale green part of the leaves and chop finely. Put bread in the bowl of a food processor along with spring onions, garlic and capers. Process briefly for about 30 seconds, then add egg yolk and, with the machine running, slowly add the oil, then the yoghurt. Stir in parsley by hand and season with salt.
Keep the prawns whole, or twist off their heads and remove the shell, leaving the tail end intact. Slit down the back and extract the red or black vein. Rinse prawns and pat dry. Thread onto bamboo skewers.
Heat a slick of oil in a medium-sized frying pan over medium heat. Add prawns and cook for a few minutes a side until pink and lightly golden. Season with plenty of black pepper, then transfer to a plate and serve with the caper dip.
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Farmed Prawns, Asparagus & Noodle Stir-Fry
Ingredients:
700g cooked Australian Farm Tiger Prawns
100g Cellophane noodles (or rice noodles)
2 teaspoons peanut or macadamia oil
few drops sesame oil (optional)
1 tablespoon chopped fresh ginger
1 spring onion, chopped
1 bunch asparagus, woody stems discarded and chopped
1/2 cup lightly packed coriander leaves. Sauce
1/4 cup fish or vegetable stock
2 teaspoons hoisin sauce
1 tablespoon salt reduced soy sauce
2 tablespoons rice vinegar or white wine
Method
Peel and devein prawns, leaving tail intact. Pour boiling water over noodles and soak for 10 minutes, then drain. Combine sauce ingredients. Heat oil in a wok or non-stick frypan, add ginger and onion and stir fry 1-2 minutes. Add asparagus and stir fry 1 minute, then prawns and cook a further minute. Pour over sauce, add drained noodles and coriander and stir quickly just to heat through. Serve immediately. |
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PASTA WITH SHELLFISH
1/4 c. butter
1/4 c. olive oil
1 c. dry white wine
6 to 12 lg. garlic cloves, minced
1 tsp. crushed rosemary
1 pinch of oregano
1 (28 oz.) can drained Italian tomatoes, chopped SPICY TOMATO SAUCE:
2 lg. onions, chopped
3 c. various shellfish (shrimps,prawns, scallops, crabs, lobster, etc.)
1/2 c. minced parsley
1/2 tsp. sugar
Salt & pepper Put butter and olive oil in large skillet over medium-high heat until butter melts and bubbles. Add wine, garlic, rosemary, oregano and onion. Cook, stirring until wine evaporates and butter is golden, but not brown. Reduce heat to medium and add tomatoes, sauce, shellfish, parsley, sugar and salt and pepper to taste. Cook until seafood is cooked. Serve over hot pasta.
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Kabob BBQ Prawns
Method
BBQ Tiger Shrimp or Prawns cleaned and marinated in Teriyaki and Pineapple juice. (Can hotrod marinade any way you choose.)
For kabobs wrap prawn in 1/3 slice bacon, tomatoes, mushrooms, pineapple, onions, peppers, what ever you want and soak kabobs for 2 hours.
BBQ until bacon is crisp on med heat of BBQ. *Soak skewers first for 1 hr in water.
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Prawns with Feta and Pasta
Ingredients:
500g prawns
1/4 cup olive oil
4 lg. garlic cloves, crushed
1 tsp. oregano
6 Italian tomatoes cut in strips, seeded
1/2 cup Greek black olives
500g fettuccine
1 cup crumbled feta cheese
1/4 cup parmesan cheese
1/2 cup fresh basil
Method
Heat oil in skillet, add garlic, and cook. Add tomatoes, oregano, and cook 2 minutes. Add olives and keep warm.
Meanwhile, grill prawns and cook pasta. Drain and add to skillet. Add feta, parmesan and fresh basil. Toss with prawn and salt and pepper to taste.
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Lemon & Tarragon Prawns
Lemon infused olive oil, fresh tarragon and ginger
give a fresh aniseed flavour to prawns.
Serves 4
Ingredients
4 tblsp lemon infused olive oil;
4 tblsp dry white wine or lemon juice;
1/2 tsp each ground ginger and ground black pepper;
3 tblsp chopped fresh tarragon or 1 tblsp dried ;
20 large prawns in their shells ;
extra lemon infused olive oil ;
Method
In a bowl blend together the oil, white wine or
lemon juice, ginger, pepper and tarragon.
Run a rolling pin over the prawns to crush their
shells a little. Arrange in a single layer in a shallow dish
and pour over the marinade. Cover and marinate for
1 to 2 hours. Heat the barbecue until really hot.
On each skewer thread 4 prawns. Brush well with oil.
Barbecue skewered prawns over a high heat for
about 6-8 minutes until they are cooked.
**Cook's Tip
If you do not have lemon infused oil,
add the grated rind of one lemon to the
prawns and use good quality virgin olive oil instead.
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Shrimp Cocktail/prawns opt.
1 lb. cooked shrimp /prawns-- shelled and deveined
Sauce:
1/2 cup sour cream; 4 Tablespoons mayonnaise;
1/2 Tablespoon lemon juice ; 2 Tablespoons chili sauce ;
dash of sugar ; paprika to taste ;
salt and black pepper to taste; 1 red pepper finely chopped .
Divide the shrimp evenly into 4 serving dishes.
Combine all the sauce ingredients in a separate
bowl, but only half of the red pepper; mix well.
Pour sauce over shrimp. Garnish with the reserved
red pepper. Cover and chill in refrigerator until
serving time.
Tip: You can serve this shrimp over lettuce leaves
on individual plates, if you wish.
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Prawn and Avocado Cocktail
Servings: 2
Preparation: 5 minutes;Total: 10 minutes
Ingredients:
12 Plump cooked Delking Prawns;
1 Avocado;
Delking Cocktail Sauce;Parsley sprigs for garnish;
Directions:
Cut avocado in half, de stone and scallop out
flesh with a teaspoon. Put in a mixing bowl.
Add cooked prawn, sauce and fold gently together.
Load back into avocado shell and drizzle a little
bit more sauce over the top. Garnish with parsley
sprigs or your favourite herb. If you like your
cocktail sauce with more of an edge add a few
drops of Tabasco sauce.
Notes:
An alternative to cooked prawns is to use uncooked
prawns and them simply steam them.
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Prawn fillling with avocados
Avocado halves are filled with a delicious mixture
of prawns and cucumber. A wonderful
beginning to a light lunch, or a great appetizer for
an elegant dinner!"
Yields 2 servings.
1/2 cup cooked prawns;
2 tblspns peeled and diced cucumber;
1 tblspn mayonnaise ; 1tspn chopped fresh parsley;
1 pinch salt ; 1 pinch ground black pepper;
1 pinch paprika ;
1 avocado ;
In a bowl, mix the prawns , cucumber,
mayonnaise, and parsley. Season with salt, and
pepper. Cover, and chill until serving.
Slice the avocados lengthwise, and remove the pit.
Scoop out the flesh of the avocado, leaving about
1/2 inch on the peel. Spoon the seafood mixture
into the hollowed centers of the avocado halves.
set the avocado on lettuce leaves.chill. Sprinkle
the tops with paprika.
or serve on a bed of lettuce leaves with toothpicks,
and make sure plenty of cocktail sauce is available!
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Mixed Seafood & Prawns
Servings: 3
Preparation: 5 minutes;Total: 5 minutes
Ingredients:
12 Plump cooked Delking Prawns;
Choice of Seafood - diced cooked fish (Terakihi)
or similar, mussels, oysters, cooked scallops, ;
smoked diced fish;
Delking cocktail sauce;
Garnish - lettuce leaves .
Directions:
Mix all ingredients together. Drizzle over Delking
cocktail sauce and garnish. Looks great in a champagne
glass with a lettuce leaf cup in the base.
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Garlic Prawns
36 prawns .
1 cup olive oil .
6 cloves garlic crushed.
2 finely chopped red chillis ,
pinch of rock salt.
parsley to garnish
Peel 36 med size prawns , leaving their tails on .
Mix 1 cup of pure olive oil with 6 cloves finely chopped garlic,
2 finely chopped red chillis. and a pinch of rock salt
Put in a large heavy frypan.and cook on high heat on
stove top and when prawns turn color add the parsley .
serve immediately with crusty bread.
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Ginger Prawns:
36 prawns . 1 cup olive oil .1 tbsp grated fresh ginger .
pinch of rock salt, 2 jalapeno chilli finely diced.
grated radish to garnish .
Peel 36 med size prawns , leaving their tails on .
Mix 1 cup of pure olive oil with grated ginger .
jalapeno chilli finely diced.&.rock salt .
Put in a large heavy frypan.and cook on high heat on
stove top and when prawns turn color add the
grated radish to garnish .. serve on a platter or in bowls.
**If wanting to caramelise add brown sugar and leave
on top of prawns and mix well to cover.continue to cook.
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Delking Prawn Cocktail
Servings: 2
Difficulty Level: easy
Preparation time: 10 minutes
Total time: 15 minutes
Ingredients:
250 gms of Delking Shelled King Prawns
1 Jar Delking TM cocktail sauce
8 Lettuce leaves
2 Lemons
Directions:
Cook your prawns in 2-3mm of boiling water for 30 seconds each side. Do not cover the prawns with water, what we want to do is more like steaming them.
Take 4 of the lettuce leaves and slice them finely.
Take the other 4 lettuce leaves and place in the bottom of your serving dishes, then take equal amounts of the sliced lettuce and place this in the dishes.
Divide the cooked prawns up between your dishes evenly.
Add 2 spoons of Cocktail Sauce (depending on taste) on the top of the Prawns.
Remove the skin of the lemons and place in a little hot water for 1 minute. This removes bitterness.
Take the lemon peel and slice finely and sprinkle over the top of each cocktail
You can use the lemon to garnish the side of your dishes or serve lemon wedges on a separate side plate.
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Small salad of Shrimped Prawns.
1 pound[450grammes] cooked medium shrimp,or prawns
peeled and deveined;
1 tomato, chopped ;
1 green bell pepper, chopped ;
2 tablespoons mayonnaise ;
1 tbsp. seafood sauce .
salt and pepper to taste ;
chopped walnuts
In a large bowl combine shrimp or prawns, tomato,
green pepper, mayonnaise,sauce ,salt and pepper to taste.
Mix well. then add walnuts on top, serve on beds of lettuce.
Chill for approximately in dishes, one hour and serve.
Makes 8 servings |
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Simple Shrimp /Prawn Pasta Salad
"A supremely simple Shrimp or Prawn Pasta salad!
Yields 8 servings.
Prep: 10 Minutes ;Cook: 20 Minutes;
Ready In: 1 Hour 30 Minutes ;
1 (16 ozs) package dry fusilli pasta
1 pound[450grammes] cooked medium shrimp,or prawns
peeled and deveined;
1 tomato, chopped ;
1 green bell pepper, chopped ;
2 tablespoons mayonnaise ;
salt and pepper to taste ;
Bring a large pot of salted water to a boil,
add pasta and cook until al dente. Rinse under cold water and drain. In a large bowl combine
shrimp or prawns tomato, green pepper, mayonnaise
and salt and pepper to taste. Mix well. Add pasta and toss to coat. Chill for approximately one hour and serve.
Makes 8 servings |
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