Prawn-recipes

Healthy Seafood Paella Recipe

Nothing beats a deliciously hearty paella recipe packed with some of your favourite seafood, to be shared with friends and family.

While a meal like this may seem difficult for beginners, we have tracked down the perfect recipe which takes no longer than 30 minutes to create from scratch.

Serve with a sweet white wine, or even a fruity sangria if you’re feeling festive!

RELATED: Low-Fat Seafood Chowder Recipe

Serves 8

Ingredients

4 cups chicken stock

1/2 tsp saffron threads

1/4 cup olive oil

1 medium yellow onion (diced)

2 cloves garlic

1/2 red bell pepper (diced)

2 ripe tomatoes (peeled and diced)

2 cips arborio rice

Salt

8 ounces mussels

8 ounces littleneck clams

8 ounces prawn

2 tbsp finely chopped parsley

2 medium lemons (sliced)

Method

  1. Combine the chicken stock and saffron threads into a pot of hot water, and let it simmer.
  2. Heat a large pan of medium-heat, and add the olive oil, onion, garlic, and red bell pepper. Cook until the entire mixture is soft, then add the diced tomatoes and cook for an additional 2 minutes. Add the rice, and keep stirring the entire mixture.
  3. Combine the warm broth and cook until it reaches a light boil. Cook the rice uncovered for an extra 10 minutes before adding the mussels, clams, and prawns with an aluminium cover over the pan.
  4. Turn the heat off, and let the entire mixture simmer for a few more minutes – this is essential since all the flavours will be extra rich and tasty.

Image and Recipe via Cannelle Vanille

January 14, 2015

Healthy Grilled Prawn Skewers Recipe

A fresh and easy recipe which takes just minutes to prepare, and is packed with lots of flavour as a lunch-time or afternoon snack.

Pair with a delicious salad, and a glass of crisp white wine if you’re entertaining over the holidays with some friends.

RELATED: Prawn, Avocado And PawPaw Salad

Ingredients

1/3 cup olive oil

2 tbsp bottled hot sauce

1 tsp smoked paprika

1 clove garlic (minced)

1 pound raw prawns (peeled and deveined)

Wooden skewers

Method

  1. Place the wooden skewers in a container and fill with water. Let them soak for 30 minutes so the skewers don’t shed while you’re eating.
  2. Prepare the marinade in a small bowl by whisking together the olive oil, hot sauce, smoked paprika, and garlic.
  3. Pat shrimp dry with a paper towel, then cover completely with the sauce. Place in the fridge to marinate for 15-30 minutes.
  4. Pierce the shrimp through the head and tail, and prepare the grill with a few tablespoons of olive oil. Cook for 1-2 minutes on each side, and serve right away.

Image and Recipe via The Yummy Life

January 4, 2015

Prawn Queso Fresco Empanadas Recipe

Empanadas, a popular street food in Latin American, trace back to Spain and Portugal where they were often filled with seafood. This empanada is filled with prawn and creamy queso fresco served with a tangy charred tomatillo salsa, perfect for parties and entertaining.

Makes 20 empanadas

Prep Time:  30 minutes. Cook Time: 20 minutes

Ingredients

250g tomatillos, papery skin removed and rinsed well
3 serrano chilies, seeded
3 cloves garlic
2 teaspoons olive oil
125g cream cheese
1 cup shredded queso fresco, divided
3 green onions, sliced
3 tablespoons coarsely chopped fresh cilantro
3 tablespoons finely chopped and seeded fresno chilies, divided
1/2 teaspoon salt
250g medium prawns , peeled, deveined and finely chopped
1/2 cup finely chopped almonds, divided
1 teaspoon McCormick® Ground Cumin
1/2 teaspoon McCormick® Chilli Powder
2 x 400g refrigerated pastry /pie dough

Method

1. For the charred tomatillo sauce, toss tomatillos, serrano chilies and garlic with oil. Place on foil-lined baking sheet. Broil 4 to 6 minutes or until tomatillos and chilies begin to char in spots. Cool slightly. Place tomatillos, chilies and garlic in blender container. Add cream cheese and 1/2 cup of the queso fresco; cover.  Blend on medium speed until pureed. Add green onions, cilantro, 1 tablespoon of the fresno chilies and salt. Blend until smooth.

2. For the empanada filling, mix 2/3 cup of the Charred Tomatillo Sauce with remaining 1/2 cup queso fresco in large bowl Add prawns, 1/4 cup of the almonds, 1 tablespoon of the remaining fresno chilies, cumin and ancho chile pepper; mix until well blended.

3. To assemble empanadas, unroll pie crusts on lightly floured surface. Using 4-inch round cutter, cut each into 5 rounds for a total of 20 rounds. Spoon 1 heaping tablespoon of filling onto half of each round. Moisten edge of each with water. Fold in half; press edge with a fork to seal. Place 2 inches apart on ungreased baking sheets. Pierce top of each with fork to vent.

4. Bake in preheated 205°C/400°F oven 20 minutes or until light golden brown. Mix remaining 1/4 cup almonds with remaining 1 tablespoon fresno chilies. Sprinkle over empanadas. Serve with Charred Tomatillo Sauce.

Tips: Fresno chilies are similar in size to the jalapeño pepper. When green they have a mild heat level. As they ripen and turn red, they become hotter. If unavailable, substitute jalapeño or serrano chilies.

What is your favourite Latin American dish?

March 25, 2014

Grilled Tandoori Prawn Salad with Mango Dressing Recipe

Similar to the tandoori oven cooking method, these Indian-spiced prawn skewers are roasted on high heat on the grill and added to a salad packed with bold sweet and sour flavours. A fresh mango dressing adds a splash of fruitiness and colour. Plus it’s ready in 30 minutes, making it one of our favourite quick dinner ideas.

Serves: 6
Prep Time:  25 minutes. Cook Time:  5 minutes

Ingredients
Mango Dressing
1 large ripe mango, peeled and seeded
1/4 cup fresh lime juice
1/4 cup vegetable oil
2 teaspoons garam masala
1/2 teaspoon salt
1/8 teaspoon McCormick® Ground Red Chilli

Tandoori Prawn Salad
1/4 cup plus 3 tablespoons chopped fresh mint, divided
1/4 cup fresh lime juice
3 tablespoons vegetable oil, divided
2 tablespoons honey
2 teaspoons garam masala
1 teaspoon McCormick® Ground Ginger
1 teaspoon salt
1/4 teaspoon McCormick® Chilli Powder
500g large prawn, peeled and deveined
1 large ripe mango, peeled, seeded and cut into 1-inch chunks
100g mixed baby greens
1 cup halved small heirloom or specialty tomatoes
1/2 small red onion, thinly sliced

Method
1. For the mango dressing, process mango in blender or food processor until pureed (about 1 cup puree). Add lime juice, oil, garam masala, salt and red pepper; process until smooth. Refrigerate until ready to serve.

2. For the tandoori prawn salad, mix 1/4 cup of the mint, lime juice, 2 tablespoons of the oil, honey, garam masala, ginger, salt and chilli in small bowl. Thread prawns onto skewers. Brush with mint mixture. Thread mango onto skewers. Brush with remaining 1 tablespoon oil.

3. Grill prawn skewers over high heat 4 to 5 minutes or just until prawns turn pink, turning once and brushing occasionally with mint mixture. Grill mango skewers 4 to 5 minutes or until lightly charred.

4. Arrange greens, tomatoes and onion on 6 serving plates. Top with grilled prawns , mango and remaining 3 tablespoons mint. Drizzle with 1/2 of the Mango Dressing. 

Tip: Store remaining mango dressing in refrigerator. Serve over salad greens, grilled or broiled prawns or chicken, or toss with couscous or quinoa.

What’s your go-to quick dinner recipe using prawns?

 

March 5, 2014

Soft Prawn Tacos Recipe

Ex-Olympic swimmer and mother-of-two, Susie O’Neill shares her favourite summer recipes as part of the Together Counts initiative, an online resource encouraging Australian families to lead healthier, active lifestyles.

These prawn tacos are light and fresh and perfect for a warm day, plus they’re ready in under 30 minutes, making them one of the best after-work quick dinner ideas.

Preparation time: 20 mins
Cooking time: 5 mins

Makes 10 tacos

Ingredients

1 x soft taco kit (kit includes 10 soft tacos and taco spice mix)
500g peeled green prawns, leaving tails attached
1 tablespoon olive oil
1/8 green cabbage, shredded
4 radish, thinly sliced
1 cup fresh coriander leaves
1 avocado
2 limes, halved

Method

1. Toss prawns in spice mix to coat. Heat oil in a frying pan and cook prawns for 2 minutes or until pink. Combine cabbage, radishes, coriander to create a salad. Mash avocado with juice of half a lime.

2. Warm soft tacos according to pack directions.

3. Build your own soft tacos, spread with avocado, top with cabbage salad and spicy prawns, and enjoy with a squeeze of lime.

What are your favourite quick summer recipes?

December 18, 2013

Ben O’Donoghue’s Prawn Jambalaya Recipe

Prawn jambalaya can take hours to make, but Fairy ambassador and celebrity chef Ben O’Donoghue shows us how to turn this delicious rice dish into one of your new go-to easy dinner ideas. Think of it as cheat’s paella! With just a few ingredients you’ll have an aromatic pot of surf and turf rice on the table in 30 minutes.

Serves: 4

Ingredients 

500 gm green school prawns, peeled, reserving the heads
2 chicken thighs
1 chorizo sausage
1 large onion
1 green peppers
1 celery stalk
4-5 cloves of garlic
1 tablespoon tomato puree
500 mls chicken stock
1 bunch of thyme
2-3 bay leaf, fresh
2 spring onions
2 green chillies
black pepper
1 teaspoon cayenne pepper

Method 

1. Fry the chorizo and chicken in a heavy bottomed saucepan.

2. Remove and cook the prawn heads in the oil from the chorizo, squashing them with a spoon. Then remove the prawn heads after a few minutes.

3. Add the vegetables and the garlic to the pot and sauté until soft.

4. Add the tomato puree and the bay leaf and cook for a minute. Then add the rice, the chorizo and chicken thigh meat back to the pan along with the stock. Season with the cayenne pepper and cook, covered, over a low heat for about 10-15 minutes.

5. Just before the rice is cooked add the peeled prawns and thyme. Cover and cook for another minute.

6. Serve with chopped spring onions and green chillies.

What are you making for dinner tonight?

December 10, 2013

Kylie Kwong’s Blue Eye and King Prawns with Lemon Honey Onions

Entertaining this weekend? Pick up some fresh, local seafood for this spectacular summer recipe from celebrity chef Kylie Kwong.

The combination of salty, sweet and sour flavours is evident in so many cuisines – Asian, Middle Eastern, European – and it’s a trio  of tastes that I adore. In this recipe, the lemon and honey onions work as a beautiful relish for the delicate flavours  of the prawns and fish. In cooler climes, haddock or cod can be substituted for the blue eye.

Ingredients

16 uncooked king prawns
pinch sea salt and cracked pepper
400 g blue eye fillet, cut into large pieces
1 oxheart tomato, roughly sliced
small handful of chopped flat-leaf parsley

Stock
3 garlic cloves
8 slices ginger
1 tablespoon sea salt
½ cup (125 ml) olive oil
1 stick of celery, sliced
1 small carrot, peeled and finely diced
1½ tablespoons sliced lemongrass
2 vine-ripened tomatoes, sliced
small handful of flat-leaf parsley leaves, cut in half crossways
½ cup (125 ml) white wine

Lemon and honey onions
1½ tablespoons extra virgin olive oil
10 small salad onions, trimmed
1 small red onion, sliced
½ teaspoon sea salt
2 tablespoons honey
1 tablespoon lemon juice

Method

1. Peel and devein the prawns, but leave the tail intact. Reserve heads and shells for stock. Butterfly the prawns by making a shallow cut along the back – this helps them to cook quickly and evenly.

2. To make the stock, pound garlic, ginger and salt with a mortar and pestle until you have a fine paste. Heat oil in a small heavy-based saucepan, add garlic paste, celery, carrot and lemongrass, and gently fry for 2 minutes, or until aromatic. Stir in tomatoes and parsley, then add reserved prawn heads and shells and gently fry for 1 minute. Pour in wine and simmer for 2 minutes, or until alcohol has evaporated. Add 1 cup (250 ml) of water and simmer, uncovered, for 20 minutes. Have ready a fine strainer over a large bowl. Ladle stock into strainer, gently pressing the ingredients to extract as much liquid as possible. Set aside.

3. For the onions, heat oil in a frying pan and add onions and salt. Gently fry for about 2 minutes, or until onions are lightly browned. Add honey, reduce heat and simmer gently over low heat for 2 minutes. Add lemon juice and simmer, uncovered, for about 10 minutes, or until slightly thickened and caramelised.

4. Season prawns with a little salt and pepper, and cook in a heated, oiled frying pan until lightly browned and just tender. Remove prawns from pan and cover with foil to keep warm while you poach the fish.

5. Return stock to a small saucepan and bring to the boil; add fish pieces and reduce heat. Poach very gently, uncovered, for about 3 minutes, or until just tender. Place sliced tomato in the centre of a large, shallow bowl and arrange prawns and fish on top. Spoon over stock and top with onions. Garnish with parsley and serve immediately.

kyliekwong

November 28, 2013

Macadamia Crusted Prawns With Aioli

Can’t wait to make these! Reigning Celebrity MasterChef and swimming sensation Eamon Sullivan rolls prawns in a crunchy macadamia nut crust and serves them with home-made aioli. Doesn’t it just scream summer?

Ingredients – serves 4

20 prawns deveined and peeled

1 cup flour

Good pinch of salt and pepper

Good pinch cayenne pepper

2 eggs

1 cup macadamias

1 cup panko breadcrumbs

1 litre macadamia oil for deep frying

1 clove garlic

1 egg yolk

1 teaspoon Dijon mustard

200-300mls grape seed oil

lemon juice to taste

Method

1. For the prawns, combine flour, salt, pepper and cayenne pepper in a bowl.

2. Crack eggs into a separate bowl and lightly whisk with a fork.

3. Blitz the macadamias in a blender and combine with the panko breadcrumbs.

4. To crumb the prawns, dust in the spiced flour, dip in the egg yolk then roll in the macadamia and breadcrumb mix.

5. Heat oil to approximately 180°C. To test, drop a piece of bread into the oil – it should go golden brown in about 10 seconds. Once the oil has reached the required temperature, drop about 10 prawns in and cook until they are golden brown. Remove and drain on paper towel. Repeat with remaining prawns.

6. For the aioli, crush garlic and place in a bowl. Add a pinch of salt and pepper, the egg yolk and mustard and whisk until well combined. Add a few drops of oil, whisking constantly until the mixture starts to thicken. Slowly pour in the remaining oil in a thin, steady stream, whisking constantly, until combined and the texture is thick and creamy. Add lemon juice in 1 tablespoon at a time until the desired zing is
reached.

7. Serve the macadamia crusted prawns with the aioli as a dipping sauce and a green salad on the side.

What’s your favourite prawn recipe?

January 16, 2013