Prawn Fennel Cocktail Recipes

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AVOCADO, PRAWN & FENNEL COCKTAILS



Avocado, prawn & fennel cocktails image

A modern, lighter version of the retro starter, prawn cocktail

Provided by Barney Desmazery

Categories     Dinner, Starter

Time 10m

Number Of Ingredients 8

4 tbsp extra-virgin olive oil
1 segmented orange , plus the juice from the trimmings
juice 1 lemon
1 fennel bulb , trimmed, halved and finely sliced
1 avocado , quartered, peeled and sliced
200g cooked king prawn
3 spring onions , sliced
55g bag wild rocket

Steps:

  • Make the dressing by mixing the oil and citrus juices together in a small bowl with some salt and pepper, then set aside.
  • In a bowl, toss all the other ingredients, except the rocket, together with the orange segments and half of the dressing. Scatter the rocket leaves into 4 Martini glasses or small bowls, pile the salad into the centre, then drizzle with the remaining dressing just before serving.

Nutrition Facts : Calories 223 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.91 milligram of sodium

PRAWN & FENNEL COCKTAIL



Prawn & fennel cocktail image

Try this elaborate looking cocktail which will add a touch of class to your dinner party

Provided by Richard Corrigan

Categories     Dinner, Starter

Time 22m

Number Of Ingredients 13

3 heads fennel , trimmed
1 tbsp caster sugar
2 tsp Maldon sea salt
juice ½ lemon
400g cooked, peeled king prawns
handful chervil leaves, roughly chopped
handful tarragon leaves, roughly chopped
6 small handfuls mixed salad leaves
1 lemon , cut into 6 wedges
1 small red chilli , deseeded
1 garlic clove
pinch saffron strands
250ml good-quality mayonnaise

Steps:

  • To make the rouille, use a pestle and mortar to mash chilli and garlic to a smooth paste. Bring the saffron to a simmer with 4 tbsp of water. Stir saffron water, garlic and chilli into the mayonnaise and put in the fridge, until ready to use.
  • Cut the fennel into quarters, remove the cores and use a Japanese mandolin or sharp knife to slice as thinly as possible. Bring a pan of water to the boil and blanch the fennel for 1 min until just wilted. Drain and tip into iced water. Drain again and use a cloth to wring out all the excess water, then leave in the fridge.
  • To assemble the dish, season the fennel with the sugar, salt, a decent grinding of pepper and the lemon juice. Cut most of the prawn tails in half, saving a whole one for each serving. Mix the chopped prawns into the fennel, then add the chopped chervil and tarragon and enough rouille to bind everything together (about 6-7 tbsp). Half-fill 6-8 martini glasses loosely with the fennel mix. Place the mixed leaves on top, then a whole prawn tail, then drizzle with the fennel juices that will have collected at the bottom of the bowl. Serve straight away with a wedge of lemon.

Nutrition Facts : Calories 380 calories, Fat 32 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 4.86 milligram of sodium

SPANISH-STYLE PRAWNS WITH FENNEL



Spanish-style prawns with fennel image

Provided by Georgina Hayden

Categories     Mains     Jamie Magazine     Seafood     Alfresco     Australia day     Aussie Christmas     Dinner for two

Time 35m

Yield 2

Number Of Ingredients 8

2 cloves of garlic
1 bulb of fennel
a few sprigs of fresh flat-leaf parsley
olive oil
750 g ripe cherry tomatoes
1 large wineglass of white wine
10 large raw prawns, from sustainable sources
1 lemon

Steps:

  • Peel and finely slice the garlic, then trim and slice the fennel. Pick and roughly chop the parsley leaves, and roughly chop the stalks.
  • Heat a good lug of oil in a saucepan and gently fry the garlic till golden.
  • Add the fennel and parsley stalks, then reduce the heat to low and sauté for 10 minutes, or until softened but not coloured.
  • Halve half the tomatoes, leaving the rest whole, then add to the pan with the wine. Bring to the boil, then simmer for 5 to 10 minutes, or until thickened. If it's too thick, add a splash of water.
  • Peel the prawns, leaving the tails on, then butterfly them by cutting along the back of each one and opening them out like a book.
  • Add to the pan and cook for 4 minutes, or until they're cooked and pink.
  • Stir through parsley leaves and season. Serve with lemon wedges and nice bread.

Nutrition Facts : Calories 343 calories, Fat 12.6 g fat, SaturatedFat 1.9 g saturated fat, Protein 22.8 g protein, Carbohydrate 16.2 g carbohydrate, Sugar 15.3 g sugar, Sodium 1.6 g salt, Fiber 8 g fibre

FENNEL-PRAWN CONCHIGLIE



Fennel-Prawn Conchiglie image

Delicious pasta recipe with fennel, zucchini, and prawns in tomato sauce. Recipe is also good with octopus instead of prawns.

Provided by deliciousbali

Categories     Italian Recipes

Time 40m

Yield 4

Number Of Ingredients 12

1 (16 ounce) package conchiglie(seashell) pasta
2 tablespoons olive oil, divided
1 large fennel bulb, cut into thin strips
1 zucchini, halved lengthwise and sliced
1 stalk celery with leaves, sliced
4 shallots, cut into thin strips
3 cloves garlic, sliced thin
1 red chile pepper, sliced thin
15 prawns, or more to taste, peeled and deveined
1 (14 ounce) can tomato puree
1 teaspoon fennel seed
salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes; drain, reserving 3 tablespoons of the water.
  • Heat 1 tablespoon olive oil in large skillet or wok over medium-high heat. Saute fennel, zucchini, celery, shallots, garlic, and red pepper in hot oil until fragrant, 1 to 2 minutes; add prawns and continue to cook until prawns have changed color, about 1 minute per side.
  • Pour tomato puree over the vegetables; add fennel seed and stir. Bring mixture to a simmer and cook until the vegetables are slightly tender, 5 to 7 minutes. Stir reserved water from boiling the pasta into the sauce mixture. Season sauce with salt and freshly ground black pepper. Pour sauce and vegetable mixture over the drained pasta, add 1 tablespoon olive oil, and stir to coat.

Nutrition Facts : Calories 660.8 calories, Carbohydrate 115.3 g, Cholesterol 66.8 mg, Fat 10.4 g, Fiber 11.7 g, Protein 28.6 g, SaturatedFat 1.6 g, Sodium 553.4 mg, Sugar 9.4 g

SHRIMP WITH FENNEL BITES



Shrimp with Fennel Bites image

I went to a cooking class to learn how to make the fennel. I added the sauteed shrimp and crackers to it one night for a party and everyone there was loving it. One lady got my recipe to serve at a wedding reception.

Provided by Mrs. Enix

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 41m

Yield 40

Number Of Ingredients 11

2 (8 ounce) packages bread crackers
¼ cup butter
2 pounds peeled and deveined small shrimp
1 pinch garlic salt with parsley, or to taste
5 teaspoons olive oil
2 fennel bulbs, cored and finely chopped
2 cloves garlic, finely chopped
2 sprigs fresh thyme, leaves chopped
1 tablespoon salt
1 tablespoon ground black pepper
2 tablespoons chopped fresh basil

Steps:

  • Lay out crackers on a serving platter.
  • Melt butter in a large skillet over medium-low heat. Add shrimp; season with garlic salt. Cook and stir until pink all the way through, 3 to 5 minutes per side. Place 1 shrimp on each cracker.
  • Heat olive oil in a separate skillet over medium heat. Add fennel, garlic, and thyme; cook and stir until fennel softens, about 15 minutes. Remove from heat. Season fennel with salt and pepper. Stir in basil.
  • Spoon fennel mixture evenly over shrimp.

Nutrition Facts : Calories 96.6 calories, Carbohydrate 8 g, Cholesterol 37.6 mg, Fat 5.1 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 339.4 mg, Sugar 0.7 g

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