Paper Bag Prawns With Sherry Chilli Garlic Recipes

GARLICKY PRAWNS WITH SHERRY

Garlicky prawns with sherry image

Seafood lovers will love this simple tapas-style recipe that's low fat and quick to cook up

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper

Time 10m

Yield Serves 6 as a starter

Number Of Ingredients 5

Ingredients

3 tbsp olive oil
3 garlic cloves , thinly sliced
400g large prawn , uncooked
2 tbsp dry sherry (fino)
handful parsley , chopped

Steps:

Heat the olive oil in a large frying pan. Tip in the garlic slices and cook for a few secs. Then stir through the prawns and cook for a couple of mins until they start to turn pink.
Pour over the sherry and cook for a few mins more, just until the prawns are cooked through. Sprinkle with parsley before serving.

Nutrition Facts : Calories 108 calories, Fat 6.8 grams fat, SaturatedFat 1 grams saturated fat, Fiber 1.6 grams fiber, Protein 12 grams protein, Sodium 0.34 milligram of sodium

PAPER BAG PRAWNS WITH SHERRY, CHILLI & GARLIC

Paper bag prawns with sherry, chilli & garlic image

Make cooking prawns over coals easier by dropping them into a parcel with a dash of sherry, chilli and garlic. Serve with crusty bread

Provided by Tom Kerridge

Categories Supper

Time 35m

Number Of Ingredients 10

Ingredients

100g butter
4 tbsp extra virgin olive oil
5 garlic cloves, thinly sliced
1 red chilli, sliced
1 tsp sweet smoked paprika
80ml dry sherry
600g extra-large raw tiger prawns, peeled and deveined
1 lemon, halved
1 handful of flat-leaf parsley, leaves picked and chopped
crusty bread, to serve

Steps:

Light the barbecue. Meanwhile, put the butter, olive oil, garlic, chilli, paprika and sherry in a small pan set over a high heat. Season well and bubble for 2 mins.
Put a square 45cm sheet of foil shiny-side down on a work surface. Lay an equal-sized sheet of baking parchment on top, then fold the foil and parchment in half together, with the foil on the outer side. Seal at the shorter sides by folding the edges over a few times and pressing them firmly. Spoon the prawns into the parcel through the open top and pour in the melted butter mixture. Fold the parcel edges together along the open top to seal it fully.
When the coals of the barbecue are ashen, place the parcel directly on the grill and cook for 15 mins, carefully turning it once or twice. The prawns will be nearly ready when the parcel begins to puff up with steam. Remove the parcel from the barbecue, open it up carefully and tip the prawns and buttery juices into a serving bowl. Squeeze over one of the lemon halves and sprinkle with the parsley. Cut the remaining lemon half into wedges. Serve the prawns with the lemon wedges for squeezing over and crusty bread on the side for mopping up the juices.

Nutrition Facts : Calories 420 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium

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