Flaming Garlic And Whisky Gambas King Prawns Giant Shrimp Recipes

GREAT BIG GIANT ENORMOUS GARLIC SHRIMP

Steps:

• Heat the oil over medium heat and add the chilies and garlic, cook about 1-2 minutes to "infuse" the oil.
• Add the shrimp and stir fry 2-3 minutes until pink and done
• Eat the shrimp and use the crusty bread for dipping in the "infused" oil.
• Enjoy!

FLAMING GARLIC AND WHISKY GAMBAS! (KING PRAWNS - GIANT SHRIMP)

Steps:

• Melt the butter over a gentle heat in a large frying pan and then add the minced garlic. Sauté the garlic for about 1 minute.
• Add the gambas and turn up the heat - sauté them for about 3- 5 minutes, turning them constantly until they are a vivid pink.
• Add the whisky and heat for about 15 seconds: VERY CAREFULLY set the whisky alight and shake the pan around - please be VERY careful!
• As soon as the flames have died down, serve the hot gambas with the garlic and whisky butter, scattering the chopped parsley on top of them. Season lightly with salt and pepper or allow the diners to season them themselves.
• Allow about 2 to 3 per head for a starter and about 4 to 5 per head for a main meal.
• Serve with a lemon wedge, crusty bread, assorted salads, rice or pasta.

TANDOORI - TIKKA KING PRAWNS

Steps:

• In a large, shallow dish, mix together the garlic, cumin, chilli, tumeric, salt, yogurt and food colouring.
• Add the prawns and stir well to coat.
• Preheat a large non stick frying pan.
• Thread the prawns on to soaked bamboo skewers and cook for 5 minutes, turning until the coating is dark red and prawns cooked through.
• Serve with lemon wedges, raita and chapatis.

L M PRAWNS

Steps:

• Mix all ingredients except prawns. Pour half of mixture into another bowl to reserve for use as a sauce. Marinate prawns with rest of mixture for at least a few hours or longer. (Be careful not to get hot pepper mixture in your eyes).
• Remove prawns and set aside. Pour the used marinade into a pan and quickly bring to a boil on the stove.
• Thread the prawns on skewers. Cook over hot grill, turning once and basting with the cooked marinade until pink and done,.
• Serve immediately with the reserved sauce for dipping.

KING PRAWNS (SHRIMP) IN TOMATO, CREAM & WHITE WINE SAUCE

Steps:

• In a 12 inch frying pan over medium high heat the oil.
• Add the chilli and garlic and cook for 3 minutes.
• Add king prawns and cook, turning so they cook evenly on each side, until they are only just pinked through.
• Lift out the king prawns and put to one side.
• Add to pan the shallots, tomatoes, black pepper, stock, wine and cream.
• Simmer on a medium to high heat (do not cover) until reduced, around 10 minutes.
• Add the king prawns back in, then the basil and stir until heated through.
• Serve spooned over your favourite type of pasta (fresh pasta is a must), sprinkled with freshly grated parmesan cheese and garlic bread for mopping up the sauce.

SPICY KING PRAWNS

Steps:

• Heat the olive oil in a very large skillet. Add the garlic, paprika (One Tablespoon plus One teaspoon), cumin, ginger and cayenne and cook over moderate heat until fragrant, about 1 1/2 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 4 minutes. Season with salt and stir in the cilantro.
• Transfer to a platter and serve.

TIGER PRAWNS IN GARLIC BUTTER

Steps:

• Rinse the prawns in a colander, remove their heads and leave them to drain.
• Heat the butter and oil in a large frying pan, add the garlic and fry over a low heat for 2 to 3 minutes (Cook the prawns in a large frying pan or cast iron flamproof dish that can be taken directly to the table, so that they retain their heat until they are served).
• Add the lime rind and juice.
• Cook, stirring constantly, for 1 minute more.
• Add the prawns and cook them for 2 to 3 minutes until they turn pink.
• Remove them from the heat, sprinkle with coriander and serve with the warm tortillas.
• Give each guest a finger bowl filled with water and a slice of lemon, for cleaning their fingers after shelling the prawns, and provide lots of paper napkins!