r overnight)
Let the prawns marinate, for between 30 minutes
Melt Butter in pan or micorwave and add garlic, rind of one lemon, 1 teaspoon of parsley and a dash off salt and pepper to taste. Then squeeze juice of half the lemon over the top.
Pour this over the prawns. (in a baking dish, I put them onto pre-soaked wooden skewers, but this is optional.).
Grill in oven at 180 degrees celcius for 4-5 mins (or till prawns turn orange) then flip prawns and repeat.
Squeeze the juice of the other half of the lemon, and remaining parsey and PRESTO! the best garlic prawns EVER!
ails intact.
'Butterfly' prawns by turning them on to
Peel and devein prawns leaving tails on.
In a small bowl combine lemon juice, crushed garlic, salt and pepper.
In a heavy based skillet, melt butter and olive oil on a medium heat.
Once butter has melted add prawns and garlic mixture and increase heat to ensure prawns are cooked quickly.
Toss prawns and mixture for 1-2 minutes or until prawns turn pink.
Add coriander and toss for a further 30 seconds.
Reduce heat. Add cream and stir through.
Serve with jasmine rice.
Preheat the oven to 350\u00b0F. Place the ciabatta on a baking sheet and bake for 8-10 mins, until golden brown.
To make the salsa, mix the tomato, pepper, cucumber, onion, vinegar and 3 tbsp oil. Season with salt, black pepper and a pinch of sugar.
Heat 2 tbsp oil in a frying pan and cook the prawns for 2 mins. Add the garlic and parsley and saute for 1 min. Remove from the heat and season with salt and black pepper.
Place 2 slices ciabatta on each of 4 plates and spoon the prawns on top. Top with the salsa and garnish with parsley.
Place the prawns in a shallow dish.
utter has melted add the garlic, prawns and parsley.
Continuously mix
Heat the oven to 220C/fan 200C/gas 7.
Preparing prawns:To butterfly the prawns simply slit the prawns lengthways but don't go all the way through and remove the vein.
Divide the prawns, garlic, chilli or pimenton, sherry and olive oil between 6 small ovenproof dishes or use 1 large one.
Cook for 8 - 12 minutes, depending on the size of the dish or dishes, or until pink and sizzling.
Sprinkle with the parsley and serve with crusty bread & lemon wedges.
igh heat and add the garlic and the chilli and cook
Combine all ingredients in a bowl. You can leave them to sit for a while if you want to, or if pressed for time, the flavours still work just as well if you cook it straight away.
Heat wok (or other good non-stick pan) to medium-high heat.
Add prawns, wine, and garlic, and stir-fry 4-5 minutes, or until prawns are just cooked through. The tails will be bright pink, and the prawn meat will no longer be translucent.
Remove from wok with a slotted spoon and serve immediately.
Heat the oil and butter in a wok and stir fry the garlic and chiles for 2 minutes.
Add the prawns and tomatoes and stir fry for another 2 minutes.
Sprinkle over the coriander, season and serve.
Wash prawns thoroughly and leave on shells and heads. In a bowl, mix the soy sauce, garlic, and brandy. Arrange the prawns on a dish, and cover with the soy sauce mixture.
Fill a pot or wok about 1/2 full with water. Place a steamer basket over the water, and bring water to a boil. Place the dish with the shrimp onto the steamer basket. Cover wok, and steam prawns for 10 minutes, until opaque. Serve hot.
In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
Heat an outdoor grill to high heat.
Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.
(If serving with a frozen vegetable mixture and rice, start cooking them while you peel and devein the shrimp. When the vegetables and rice are done, keep them warm and start cooking the prawns -- it will take only a few minutes.).
Heat oil in wok or skillet. Add prawns and stir-fry until just pink.
Add chili garlic sauce and stir-fry until prawns are completely cooked, just about 2-4 minutes more, depending on the size of your shrimp. Sprinkle with green onion and serve.
Heat wok; add oil.
Add garlic and stir-fry briefly; do not brown.
Add prawns.
Stir-fry just until prawns turn pink.
Add green onions.
Combine cornstarch, soy sauce and sake; add to wok. Toss and cook until thickened.
Serve at once.
Peel and devein prawns, leaving tails intact.
Put prawns into a microwave proof dish or divide prawns into 4 microproof ramekins.
Combine all other ingredients and pour over prawns or divide between the 4 ramekins.
Microwave on high for 5 minutes, stirring occasionally.
Serve with crusty bread.
Heat oil in skillet until very hot but not smoking.
Meanwhile, mix ingredients for sauce.
Saute prawns in hot oil until they turn white/pink but are not completely cooked (approximately 3 minutes).
Turn heat down, add sauce, cover and simmer for 2 more minutes.
Mix flour with a small amount of water, add to sauce and cook until sauce has thickened (approximately 1 minute).
Serve with sides of your choice.
Stir the lime juice, soy sauce and honey together in a small bowl until the honey is incorporated.
Heat your wok over high heat, then add the oil and swirl the wok around to coat the sides.
Add the garlic, shredded lime leaves and baby corn and stir-fry for 1-2 minutes.
Add the sugar snap peas, prawns and lime juice mixture and stir-fry for another minute or until the prawns are cooked through.
Stir in the chopped coriander leaves and serve immediately.
n a skillet. Add in garlic and leeks and cook for
Boil rice.
Make up continental white sauce according to packet directions.
Add curry powder to taste.
Combine prawns and sauce and heat through.
Serve with rice.