Samba Miguera Tiger Prawns Recipes

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!

SAMBA MIGUERA TIGER PRAWNS

Steps:

• Saute the vegetables in the palm oil until they are semi-cooked.
• Add the tiger prawns and cook for 3 minutes.
• Add coconut milk, salt, pepper and half the cilantro, cooking another 3 minutes.
• Serve with steamed white rice.

TAJINE DE CREVETTE - MOROCCAN TIGER PRAWNS (SHRIMP)

Steps:

• Mix everything together in a bowl. Cover & place in the fridge to marinate for at least 30 minutes - preferably 2 hours.
• Heat a large, shallow pan & cook the mix over a high heat, stirring continuously, for approx 5 minutes Take care not to overcook as this will make the prawns tough & rubbery.
• Serve immediately.

COCONUT MASALA TIGER PRAWNS

Steps:

• To make garam masala, roast cinnamon, cumin, cloves and cardamom in a pan until the colour changes.
• Grind to a powder and save.
• heat onions, cumin, onions, chilies in saute pan.
• Stir in tomatoes, salt.
• Add coconut milk and vinegar and heat through.
• Add prawns.
• Saute till colour changes then stir in garam masala.
• Serve immediately.

BROILED LEMON AND GARLIC TIGER PRAWNS

Steps:

• Preheat oven on broiler setting. With a sharp knife, remove tails from prawns and butterfly them from the underside. Arrange prawns on broiler pan.
• In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 butter mixture in a small bowl and brush onto prawns. Sprinkle all the prawns with parmesan cheese.
• Place broiler pan on top rack and broil prawns for 4-5 minutes or until done. Serve with remaining butter mixture for dipping.

SKEWERED TIGER PRAWNS WITH HONEY-LIME BUTTER

Steps:

• Soak 12 wooden skewers in water for 20 minutes. Preheat a griller (broiler) on high.
• Combine all the Honey-Lime Butter ingredients in a small food processor fitted with the metal blade or in a blender, including paprika to taste. Process until smooth. Using a spatula, transfer to a small, heavy pan and place over low heat. Cook gently for 5 minutes to blend the flavors. Set aside.
• Prepare a heatproof grilling plate or barbecue plate by lining with heavy-duty aluminum foil. Drain the skewers and thread 2 prawns onto each of the skewers. Arrange the skewers on the foil-covered plate. Brush the prawns with some of the butter.
• Grill or broil, turning once and brushing with the butter to keep the prawns moist and well flavored, until cooked through, about 2 minutes on each side.
• Transfer to warmed individual plates and garnish with the coriander sprigs and lime halves. Best served immediately.