#prawn recipe

[dailypepe]

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Pepe's recipe for... himself

[engageandcreate]

Appetizers and Snacks - Rum and Lime Prawns Recipe A delicious and simple recipe for prawns that is perfect as a side dish or appetizer!

[ask-dark-pinkie]

Rum and Lime Prawns Recipe A yummy easy to make prawn recipe, great as a side dish or appetizer!

[daily-deliciousness]

Garlic butter shrimp scampi

[niftyrecipe]

Baked shrimp salmon

[foodshowxyz]

Classic Clam Chowder with Seasoned Shrimp Topping

Ingredients 🦐 For the Seasoned Shrimp:

200g (1/2 lb) shrimp, peeled and deveined

1 tsp paprika

1/2 tsp garlic powder

Salt and pepper, to taste

1 tbsp olive oil

🍲 For the Clam Chowder:

2 cans (6.5 oz each) chopped clams, juice reserved

3 cups fish or vegetable stock

200g (1/2 lb) potatoes, diced

1 onion, finely chopped

2 celery stalks, chopped

2 garlic cloves, minced

1 cup heavy cream

3 tbsp all-purpose flour

4 tbsp butter

Salt and pepper, to taste

Fresh parsley, for garnish

Preparation Time & Cook time Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes

Estimated Calories and serving portion Calories: ~350 per serving (serves 4)

Instructions

Season the shrimp with paprika, garlic powder, salt, and pepper. In a skillet, heat olive oil over medium heat and cook shrimp until pink, about 2 minutes per side. Set aside.

In a large pot, melt butter over medium heat. Add onion, celery, and garlic. Cook until softened, about 5 minutes.

Stir in flour and cook for 1 minute. Gradually add the stock and clam juice, stirring constantly.

Add diced potatoes, bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.

Add clams and cream. Cook for another 5 minutes. Season with salt and pepper.

Serve the chowder in bowls, topped with seasoned shrimp and garnished with fresh parsley.

[recipeplus]

Shrimp Scampi Linguine

Ingredients:

12 oz linguine

1 lb shrimp, peeled and deveined

4 tbsp unsalted butter

3 tbsp olive oil

4 cloves garlic, minced

1/2 cup dry white wine

1 lemon, juiced

Salt and black pepper

Fresh parsley, chopped (optional)

Directions:

Cook linguine according to package instructions. Reserve 1 cup of pasta water and drain.

In a large skillet, heat butter and olive oil over medium heat. Add garlic and cook for 1 minute.

Add shrimp and cook until pink, about 2-3 minutes per side. Remove shrimp and set aside.

Pour in white wine and lemon juice, and bring to a simmer. Cook for 5 minutes until sauce reduces slightly.

Return shrimp to the skillet and add cooked linguine. Toss to coat, adding reserved pasta water as needed to reach desired consistency.

Season with salt and black pepper. Garnish with parsley if desired. Serve immediately.

[vegan-nom-noms]

Vegan Shrimp

[buffetlicious]

Whether you called this Hae Bee Hiam Roll (虾米卷) or mini prawn roll, they are equally addictive to snack on. They are filled with minced hae bee (dried shrimps) cooked with a variety of spices and individually hand rolled before deep-frying in oil. The mini rolls are super crispy with a spicy umami dried shrimps filling. They are available all year round in Singapore but just seems to taste that much better during Chinese New Year. :D Shown on the right is Vegan Prawn Rolls so everyone can still share the joy of snacking on it.

[cookingwithleiblog]

Delicious Coriander Garlic Butter Prawns

Craving for some finger-licking good prawns? Try our Coriander Garlic  Butter Prawns! Serve with rice or use as a topping for noodle soup.

Source:

cookingwithlei.com

[yikekitchen]

A delicious way to cook prawns.

[daily-deliciousness]

Grilled shrimp rolls on brioche buns

[askwhatsforlunch]

Tom Yam Kung

Spicy and fragrant, this hearty Tom Yam Kung make a deliciously comforting dinner on a chill night, and also brings back fond memories of visiting our parents in Laos a few years ago! Happy Tueasday!

Ingredients (serves 2):

500 grams/1.10 pound fresh prawns

1 1/2 tablespoon toasted sesame oil

1 thumb-sized piece fresh ginger

1 large stalk fresh lemongrass

1 large shallot

6 leaves kaffir lime

1/3 hot chili pepper

1 heaped teaspoon tomato paste

1 lime

1 tablespoon nuoc mam (fish sauce)

1/2 tablespoon soy sauce

1 cup coconut milk

1 cup water

1/2 tablespoon demerara sugar

Peel fresh prawns, and rinse them under cold water. Drain thoroughly in a colander; set aside.

In a large pot over medium-high heat, heat toasted sesame oil.

Peel ginger, and cut it into very thin slices. Add ginger to the pot, and fry, a couple of minutes.

Cut lemongrass stalk into large bits, and slit each with a sharp knife. Add to the pot, and cook, 1 minute.

Peel and finely chop shallot. Stir into the pot, and fry, a couple of minutes more.

Finely chop hot chili pepper, and add to the pot, along with kaffir lime leaves.

Then, add reserved prawns, and cook, stirring often to coat in spices and oil, until the prawns turn a bright pink colour.

Stir in tomato paste, and cook out, 1 minute.

Thoroughly squeeze in the juice of the lime, and add nuoc mam and soy sauce, to deglaze. Cook, 1 minute more.

Finally, stir in coconut milk and water, and bring to the boil.

Once boiling, reduce heat to low, cover with a lid, and simmer, at least 30 minutes.

Stir in demerara sugar until completely dissolved.

Serve Tom Yam Kung hot.

[delicious-in-kitchen]

Mi Goreng by I Am a Food Blog