BAKED GARLIC PRAWNS WITH ROASTED PEPPERS & GREMOLATA TOASTS
For a Christmas Eve dinner that looks impressive but is easy to make, this seafood dish ticks the boxes
Provided by Cassie Best
Categories Dinner
Time 1h20m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the peppers, cut-side up, in a roasting tin. Scatter the sliced garlic into the peppers. Drizzle over half the oil and add a splash of the wine. Season. Cover with foil and bake for 40 mins. Leave to cool for 10 mins. If making ahead, leave at room temperature for up to a few hours until ready to use.
- Meanwhile, prepare the prawns. Remove the heads, peel, and leave the tails intact, if you like. Or, for more flavour, leave them unpeeled. Use a sharp knife to cut down the back of each prawn from the head to just before the tail (this is harder to do if unpeeled, but still worth it). You'll find a black line along some prawns. Remove this with the knife. Keep chilled, following pack instructions, until ready to cook.
- Heat the oven to 220C/200C fan/gas 7. Rub the baguette slices with the garlic clove, then drizzle with 2 tbsp oil. Bake for 10 mins. Leave to cool. Can be made a few hours ahead. For the gremolata, combine the parsley, garlic, oil and lemon zest with a pinch of salt (no more than 1 hr before serving). Cut the lemon in half and set aside.
- Uncover the peppers, then peel and discard the skins. Slice or tear the peppers into strips. Turn the oven up to 240C/220C fan/gas 8.
- Put the prawns and peppers into a 25cm round baking dish. Toss with the rest of the wine, paprika and remaining oil. Season. Lay the prawns in a single layer with the lemon halves, cut-side up. Roast for 10 mins, tossing halfway. The prawns will turn pink when ready. 6 Meanwhile, spread the gremolata over the toasts. Squeeze the lemon halves over the prawns, and serve with the toasts on the side.
Nutrition Facts : Calories 473 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.7 milligram of sodium
BAKED PRAWNS WITH PEPPER AND GARLIC
Make and share this Baked Prawns With Pepper and Garlic recipe from Food.com.
Provided by KitchenManiac
Categories Thai
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven at 180°C.
- Wash prawns, cut off feelers and make a slit down the back to de-vein.
- Dry prawns with paper towels, and arrange on oven-proof serving dish.
- Pound the coriander with pepper and garlic.
- Heat oil in a small frying pan.
- Add the pounded ingredients and stir-fry for two minutes, or till it is fragrant.
- Stir in the soya sauce and sugar, turn off the heat.
- Pour the sauce mixture over the prawns and bake for 10 minutes or till the shells turn bright red.
- Serve on a pretty looking dish and ENJOY.
Nutrition Facts : Calories 188.7, Fat 11.5, SaturatedFat 1.5, Cholesterol 157.5, Sodium 709.1, Carbohydrate 3.4, Fiber 0.2, Sugar 1.1, Protein 17.3
GARLIC PRAWNS
Make and share this Garlic Prawns recipe from Food.com.
Provided by jodielm
Categories Very Low Carbs
Time 18m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- 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!
Nutrition Facts : Calories 395.8, Fat 25.7, SaturatedFat 14.9, Cholesterol 376.1, Sodium 1619.7, Carbohydrate 6, Fiber 0.2, Sugar 0.7, Protein 34.8
GARLICKY SHRIMP PRIMAVERA WITH SHISHITO PEPPERS
A luscious veggie and shrimp dish with a silky garlic sauce and shishito peppers. Serve with toasted garlic bread.
Provided by Lindsey Krauss
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, for about 1 minute less than recommended, 3 to 4 minutes. Reserve 1/4 cup pasta water. Drain pasta and return to the pot.
- Heat 1 1/2 tablespoons butter and 1 1/2 tablespoons olive oil in a 12-inch skillet over medium-low heat. Add garlic and 1/4 teaspoon salt, cook until fragrant, about 1 minute, being sure not to burn. Add zucchini, yellow squash, shishito peppers, and pepper flakes; saute until vegetables begin to soften, 3 to 5 minutes.
- Spread vegetables to the outside of the skillet. Add remaining butter and olive oil to the center of the skillet and increase heat to medium. When butter has melted, add shrimp to the center of the skillet, and peas to the outside. Toss shrimp to cook for 2 to 3 minutes, then toss to mix with vegetables. Add reserved 1/4 cup pasta water and bring to a gentle boil, about 3 minutes. Remove from the heat.
- Add reserved pasta to the pot and gently toss with veggies and shrimp. Taste and add salt if necessary. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 366.7 calories, Carbohydrate 36.2 g, Cholesterol 186.5 mg, Fat 12.7 g, Fiber 3.2 g, Protein 27.1 g, SaturatedFat 4.2 g, Sodium 470.2 mg, Sugar 3.3 g
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