Lemon Prawn Pasta
Serves 4
Ingredients
500 gm FISHO peeled raw prawns
500 gm Linguine (Fresh or dried)
30 gm butter
60 ml Olive oil
2 garlic cloves, finely chopped
½ c Lemon Juice
3 tsp finely grated lemon rind
1 Tbsp lemon thyme leaves (normal thyme also works nicely)
1 tsp caster sugar
100 gm baby spinach
Method
1. Cook pasta as per packet instructions until al dente. Drain.
2. Meanwhile, heat butter & tbsp oil in a large frying pan over med-high heat. Add prawns & garlic – cook, tossing for 3 to 4 mins until prawns are just cooked
3. Whisk lemon juice, lemon rind, thyme, remaining 2 tablespoons oil & sugar together in a small bowl. Season to taste with salt & pepper.
4. And lemon dressing to prawns, quickly stir through, followed by drained pasta & spinach – toss well to combine.
Red Prawn & Eggplant Curry
Prep & cook time 35 mins – Serves 4
Steamed jasmine rice goes well with this dish
Ingredients:
1kg uncooked medium king prawns
2 tablespoons vegetable oil
3 baby eggplants, cut into 2cm pieces
1/4 cup thai red curry paste (adjust the amount to suit your heat tolerance)
1 cup water
270ml can light coconut milk
2 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon caster sugar
1/2 cup coriander leaves
1/2 cup thai basil leaves
4cm piece of ginger (20g), cut into matchsticks
Method:
1: Shell and devein prawns.
2: Heat oil in large frying pan; cook eggplant, stirring, until browned lightly. Add curry paste; cook, stirring, until fragrant. Stir in the water and coconut milk; bring to the boil. Reduce heat, simmer, uncovered, 3 minutes.
3: Add sauce, juice, sugar and prawns to pan; simmer, stirring, until prawns are cooked. Remove from heat, stir in half the herbs and half the ginger. Serve curry sprinkled with remaining herbs and ginger.
Garlic Prawns on the BBQ
Prep & cook time 20 mins – Serves 4
We used tiger prawns in this recipe, but any uncooked prawns are good. Chilli can also be added to this recipe. Uncooked bug tails are also a good alternative to prawns
Ingredients:
1kg uncooked prawns
50g melted butter
Olive oil
6 cloves Garlic, crushed
1 tablespoon coarsely chopped flat leaf parsley
1 tablespoon rosemary coarsely chopped
2 medium lemons
Method:
1: Shell and devein prawns (can leave whole if you wish, or just peel body leave head and tail on for presentation).
2: Let the prawns sit in the melted butter, add crushed garlic; Turn prawn is butter/garlic mixture a few times.
3: Add olive oil to BBQ hotplate; place prawns on medium BBQ heat for about 6 mins, or until bright orange, turning halfway.
4: Place on serving dish; mix rosemary, parsley and excess garlic from hotplate together and place over the top.
5: Serve prawns with lemon wedges.
Prawns Fiery with Linguine
Prep & cook time 25 mins – Serves 4
We used tiger prawns in this recipe, but any uncooked prawns are good. For something different you can add 2 teaspoons of squid ink to the pasta after it is drained, before prawn mixture is added
Ingredients:
500g linguine
1 cup olive oil
2 cloves finely chopped garlic
1 – 2 large red chillies, seeded and finely chopped
500g raw tiger prawns
3 spring onions, sliced on the angle
Grated rind 1/2 lemon
2 tablespoons coarsely chopped flat leafed parsley
1 lemon quartered
Method:
1: Peel and devein prawns.
2: Bring a large pot of water to the boil and boil linguine for 8 minutes until al dente.
3: Meanwhile heat olive oil, garlic and chilli in a frypan over medium heat and cook for 1 minute. Add prawns, spring onions and lemon rind; cook prawns for about 6 mins, or until bright orange, turning halfway.
4: Drain cooked pasta well then return to pot. Pour over the oil and prawn mixture add parsley. Toss with two forks to allow oil through the pasta.
5: Divide pasta among serving plates; add lemon wedges, parsley, freshly ground pepper and salt and serve.
Mediterranean Style Prawns
Prep & cook time 30 mins – Serves 4
This recipe is great served with risoni pasta or jasmine rice
Ingredients:
1kg uncooked medium tiger prawns
2 tablespoons olive oil
8 green onions, sliced thinly
4 cloves garlic, sliced thinly
1/2 cup dry white wine
700g tomato pasta sauce
2 tablespoons coarsely chopped oregano leaves
Method:
1: Shell and devein prawns.
2: Heat oil in large frying pan; cook prawns, onion, garlic, in two batches, until prawns are changed in colour. Transfer to large bowl.
3: Add wine to same heated pan; simmer until liquid is reduced by half. Add sauce; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until sauce is thickened.
4: Add prawn mixture and oregano to pan; stir gently until heated through.
5: Divide prawns evenly among serving bowls.
Chilli Salt Prawns
Prep & cook time 20 mins – Serves 4
Serve with a watercress salad, if you like
Ingredients:
1kg uncooked medium king prawns
1 tablespoon olive oil
2 teaspoons sea salt flakes
1/2 teaspoon dried chilli flakes
1 teaspoon finely chopped flat leaf parsley
Yoghurt Dipping Sauce:
1 cup yogurt
2 tablespoons mayonnaise
1 tablespoon finely grated lemon rind
1 tablespoon lemon juice
Method:
1: Preheat oven to 220°C/200°C fan-forced. Oil oven tray; line with baking paper.
2: Make yogurt dipping sauce – combine ingredients in small bowl.
3: Shell and devein prawns, leaving tails intact.
4: Combine prawns, oil, salt and chilli on tray; spread prawns onto single layer. Cook prawns about 10 minutes.
5: Sprinkle parsley over sauce; serve with prawns.
Prawn & Fennel Risotto
Prep & cook time 55 mins – Serves 4
Ingredients:
1kg uncooked medium king prawns
1 litre fish stock
1 ½ cups water
1 tablespoon olive oil
2 baby fennel bulbs with fronds, chopped finely
1 medium brown onion, chopped finely
2 cloves garlic, crushed
1 ½ cups arborio rice
1/2 cup dry white wine
1/2 cup coarsely chopped flat leaf parsley
1/4 cup finely chopped chives
Fennel & Lemon Salad:
1 baby fennel bulb with fronds, chopped finely
2 tablespoons lemon juice
1 tablespoon olive oil
Method:
1: Shell and devein prawns.
2: Make fennel and lemon salad – combine all ingredients for salad in a medium bowl.
3: Combine stock and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered.
4: Heat oil in large saucepan; cook fennel, onion and garlic, stirring, until soft. Add rice; stir to coat in mixture. Add wine; cook, stirring, until liquid is almost evaporated.
5: Stir 1 cup simmering stock mixture into rice mixture; cook, stirring, over medium heat until liquid is absorbed. Continue adding stock mixture in 1 cup batches, stirring, until liquid is absorbed after each addition. Add prawns with last cup of stock mixture; cook, stirring, until prawns and rice are tender. This will take about 25 minutes in total.
6: Stir herbs into risotto. Serve risotto with fennel and lemon salad.