ostly absorbed.
Add the prawn heads to the mix and
ins. Add the prawns or shrimp and cook for 3 mins
Prepare Marinade: In bowl combine chopped garlic, turmeric, coriander root, salt, sugar and oil.
Add prawns, ensuring that they are completely covered.
Refrigerate for at least 20 minutes.
To prepare skewers:
Thread prawns (shrimp) onto satay skewers using one prawn per skewer. Grill or BBQ over high heat until pink, about 2 minutes each side.
Serve with Satay Sauce.
For the marinade-Combine all ingredients and mix well. Set aside.
Peel and devein prawns, leaving the tails intact.
Thread 3 prawns onto each skewer, through the tail and then through the body of the prawn. Place into a shallow dish.
Pour over the marinade, cover and return to the fridge to keep cool (or place them back in your esky if outdoors.) Allow to stand at least 30 minutes.
Heat your BBQ or grill. Add the kebabs and pour over any remaining marinade. Cook for a few minutes on each side until done.
In a small bowl combine mayonnaise, tomato sauce and pepper and mix well.
Add a few drops of tabasco sauce, stir and taste, adding more tabasco to taste.
Add prawns to the bowl and blend through lightly.
Place lettuce leaves in bottom of 4 martini glasses and top with prawn mixture (4 prawns per serve).
Garnish with cherry tomatoes and corn kernels.
Serve chilled.
Melt butter in a saucepan and add the onion and zucchini.
Fry gently until light brown .
Stir in the shrimp and cook for 3 minutes.
Add salt and pepper to taste. and the nutmeg
Leave to cool.
Mix together the cream, eggs, and cheese.
Stir in the shrimp mixture.
Pour into the baked prepared pie shell.
Bake in a hot oven 400f for 35-40 minutes.
Serve hot.
Peel and devein shrimp, retaining tails, if desired; set
immer.
Add the prawns (shrimp) and simmer, stirring occasionally, until
Shell prawns/shrimp and reserve prawn/shrimp in one bowl and heads
EG mushroom, prawn, artichoke, prawn, tomato, prawn, red& green pepper, prawn. artichoke. prawn tomato, prawn, mushroom
Using a food processor blitz shrimp, green onions, ginger, cilantro, egg
br>Cut slit in each prawn about 1/4 inch deep
re making, and reserve one prawn (preferably with tail on) for
he back of each peeled prawn and remove any black thread
hen using the oil in recipes you will need to remove
ream in savoury or sweet recipes.
Make sure that all
tart preparing the blackened shrimp.
Finish the grits by
ntil needed.
If the shrimp are large, cut into smaller
eel, devein and butterfly the shrimp, leaving the tails on.
Wash shrimp under cold running water; drain.<