SPANISH PRAWNS
This recipe for Spanish Prawns is so simple and is perfect as a starter for your dinner party. Serve up with some buttered crusty bread to soak up the juices.
Provided by Gav
Categories Starters and Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- First, prepare the prawns. If they are fresh you will need to remove the hard bits like the head and outer shell (maybe retaining the tail) and strip out any black lines on the underside. If they are frozen they are probably prepared and you will just need to defrost them.
- To defrost the prawns place them in lukewarm water for a few minutes before sieving them and patting them dry with kitchen paper. Make sure any excess water is removed.
- Chop the garlic, the red pepper and the parsley.
- Heat the oil in a pan and add the garlic, red pepper and paprika and cook for about 2 minutes.
- Then add the prawns and cook for 3-4 minutes on each side (for uncooked raw prawns. If they are cooked prawns then you only need to cook for 2 minutes on each side). After cooking the first side, add the parsley and the lime juice.
Nutrition Facts : Calories 798 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 240 milligrams cholesterol, Fat 56 grams fat, Fiber 4 grams fiber, Protein 39 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1925 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 39 grams unsaturated fat
SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)
Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.
Provided by Chef John
Categories Appetizers and Snacks Tapas
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
- Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 2.5 g, Cholesterol 172.6 mg, Fat 15.1 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 344.3 mg, Sugar 0.1 g
BROILED LEMON AND GARLIC TIGER PRAWNS
This is a family favorite for home movie night; it's quick and easy and kids like the 'finger food' style.
Provided by SPJENSEN
Categories Appetizers and Snacks Seafood Shrimp
Time 15m
Yield 6
Number Of Ingredients 5
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 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp.
- Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 0.6 g, Cholesterol 256.1 mg, Fat 32.4 g, Protein 19.8 g, SaturatedFat 20.1 g, Sodium 454.5 mg, Sugar 0.1 g
PATSY'S GARLIC & CHILLI PRAWNS
Patsy first tried these amazing garlic and chilli prawns in Torremolinos in southern Spain, where she enjoyed them as part of a delicious tapas spread. Eaten by the sea with a glass of chilled white wine, this was the standout dish. These gorgeous prawns are super-easy to recreate at home; the beachfront setting is optional, but for maximum Spanish effect, the chilled wine and crusty bread are not!
Provided by Bart van Olphen
Categories Lunch & dinner recipes Seafood Dinner for two Spanish Prawns Lunch & dinner recipes One-pan recipes
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.
- Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves.
- Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, before stirring in the paprika.
- Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns.
- Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
- Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine.
Nutrition Facts : Calories 281 calories, Fat 25.6 g fat, SaturatedFat 3.7 g saturated fat, Protein 10.8 g protein, Carbohydrate 2.2 g carbohydrate, Sugar 0.7 g sugar, Sodium 0.8 g salt, Fiber 0.4 g fibre
SPANISH GRILLED SHRIMP
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 1h15m
Yield 30 mini phyllo shells
Number Of Ingredients 23
Steps:
- For the rice:
- In a large saucepan, sweat garlic, shallot and pepper in oil until softened. Add adobo sauce, tomato paste, rice, wine and broth, give a quick stir. Add saffron. Bring to a boil, cover and reduce heat to low. Cook 15 to 20 minutes, until rice is cooked. Fold in peas.
- For the Shrimp Marinade:
- Blend in garlic, chipotle peppers, the lime juice, olive oil and cilantro in a food processor or blender. Pour over shrimp. Cover bowl with plastic wrap and marinate for 20 minutes.
- Preheat grill over a medium-high.
- Take shrimp out of marinade and cook on grill for about 1 to 1 1/2 minutes or until done. Fill phyllo shells with rice mixture, top with grilled shrimp. Garnish with chives.
- For the Dipping Sauce:
- Combine all ingredients in a large bowl. Mix thoroughly and enjoy
SPANISH SHRIMP WITH CHICKPEAS RECIPE
This delicious Spanish shrimp with chickpeas recipe is easy to prepare and packs an intense flavor you'll want more of!
Provided by Lauren Aloise
Categories Stew
Time 40m
Number Of Ingredients 14
Steps:
- Separate the heads of the shrimp and reserve. Peel the remainder of the shrimp, devein (take out the intestine) and reserve.
- In a medium frying pan, heat a couple of tablespoons of olive oil and sauté the shrimp heads for a few minutes, allowing them to release their flavor.
- Remove the heads from the pan and sauté the diced onions and carrots until starting to brown (about 10 minutes).
- Add the celery, fennel, and tomato paste, and sauté for a couple of minutes.
- Add the brandy and the herbs, sauté for about a minute until some of the alcohol evaporates.
- Add the fresh diced tomatoes and bring to a simmer.
- Then add the fish stock and cook over a medium simmer.
- Reduce by about one third and remove the bay leaves.
- Add high-quality chickpeas (jarred or pre-cooked) to the strained broth.
- Cook over a slow heat for about 10 minutes.
- In the meantime, coat the raw shrimp in olive oil and a pinch of salt and pepper
- Sauté over medium-high heat until just cooked.
- Remove from heat.
- You can either chop up and add the sautéed shrimp directly to the pot, or you can add a few jumbo shrimp to each person's dish in a more decorative way.
- Season the stew with salt and pepper before serving. Enjoy!
Nutrition Facts : Calories 486.15 kcal, Carbohydrate 59.13 g, Protein 27.09 g, Fat 13.43 g, SaturatedFat 1.94 g, Cholesterol 60.48 mg, Sodium 1551.85 mg, Fiber 15.54 g, Sugar 18.3 g, ServingSize 1 serving
SPANISH SHRIMP
I don't really know what makes a dish Spanish. But I do know this is good eating! Serve as a main dish or as an appetizer.
Provided by GinnyP
Categories Spanish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the grill over high heat.
- In a medium bowl, combine the olive oil, garlic, shallots, cumin, paprika, about 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
- Add the shrimp and stir to coat the shrimp thoroughly.
- Cover and refrigerate for about 30 minutes.
- Using a small grate grill rack, grill the shrimp for about 1-2 minutes per side or until pink and just cooked through.
- (If you don't have a small grill rack you can also thread the shrimp on skewers to prevent them from falling through your rack.) Remove from the grill and garnish with cilantro and parsley.
- Squeeze lemon juice over the top of the shrimp and serve.
Nutrition Facts : Calories 248, Fat 15.4, SaturatedFat 2.1, Cholesterol 214.9, Sodium 968.3, Carbohydrate 3, Fiber 0.3, Sugar 0.1, Protein 23.6
SPANISH TIGER PRAWNS (SHRIMPS)
I regularly cook these for dinner parties and they remain a firm favourite. I have had to teach numerous friends the recipe and have had the dish cooked for me many times on return invitations. It is important that the prawns are raw, with the heads on, as this is where much of the flavour comes from. Fresh are better, but frozen tiger prawns make a perfectly satisfactory alternative if necessary. Birds-eye chillies are very small, but very hot. During marinading, a small amount of this heat is transferred to the oil and sherry. Be careful not to bite into one of these chilles, though - you will find yourself stuffing your mouth full of bread to numb the burn! I normally serve the dish as a starter, in the pan in the centre of the table and accompanied with lots of fresh French bread for dunking. Wonderfully tasty and typically Spanish.
Provided by Snowbunny Andorra
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix a count the olive oil and sherry in a shallow dish. Add garlic, chillies, salt and pepper. Squeeze lemon into mixture.
- Remove shells from prawns. Squeeze the heads into the mixture, place the prawns and heads into the mixture and discard the remaining shells. The squeezing of the heads is a very important step and should not be forgotten, however squeemish!
- Ensure the prawns are mostly covered by the mixture. If not, add more sherry and olive oi in equal measures.
- Cover and leave to marinade at cool room temperature for as long as possible, preferably 3 hours. If less time is available, add more garlic and chillies. Mix occasionally to cover the prawns.
- Remove prawns from mixture, leaving heads in the sauce, and place to one side.
- Heat the marinade over a high heat until bubbling and the heads have turned pink.
- Return the raw prawns to the pan and stir until just cooked.
- Remove some heads from the pan if desired, although a few make an attractive addition, and the Spanish traditionally suck any remaining juice from them.
- Serve in the pan in the centre of the table with lots of crust bread for dipping.
Nutrition Facts : Calories 1161.8, Fat 69.2, SaturatedFat 9.8, Cholesterol 380, Sodium 391.3, Carbohydrate 15, Fiber 0.8, Sugar 3.1, Protein 51.4
SPANISH PRAWNS
Richly flavoured smoky prawns with a feel of Spain about them
Provided by davidnunn1
Time 15m
Yield Serves 2
Number Of Ingredients 0
Steps:
- (optional) If using whole prawns, remove the shells and heads. I flavour my cooking oil by frying the heads and shells over a moderate heat, squashing the heads to release all of the lovely prawn flavour. Remove the solids with a slotted spoon and discard.
- Combine all the marinade ingredients in a bowl. Enjoy the lovely aroma, then add the prawns. Leave to marinate for half an hour, stirring once or twice to ensure the prawns are well coated.
- Heat the oil in a wide frying pan, and tip the prawns in. Cook until opaque - don't over or under cook the prawns.
- Transfer the prawns to the plates. Add the lemon juice to the pan whilst it is still hot and use to deglaze. Pour the resulting sauce over the top of the prawns.
- Goes well with spicy sweet potato wedges and cauliflower 'couscous'.
More about "spanish tiger prawns shrimps recipes"
BLACK TIGER SHRIMP RECIPES WITH BUTTER, GARLIC, AND LEMON
From blacktigershrimps.com
Estimated Reading Time 4 mins
PRAWNS WITH GARLIC AND LEMON | SPANISH PRAWN TAPAS …
From bascofinefoods.com
Servings 2Total Time 10 minsEstimated Reading Time 1 min
GAMBAS AL AJILLO RECIPE (SPANISH GARLIC SHRIMP TAPAS)
From thespruceeats.com
Ratings 119Calories 830 per servingCategory Appetizer
10 BEST TIGER SHRIMP RECIPES | YUMMLY
From yummly.com
SHRIMP IN WHISKEY SAUCE (LANGOSTINOS AL WHISKY) - SPANISH ...
From spanishsabores.com
Reviews 1Category MainCuisine SpanishTotal Time 30 mins
- Depending on how you purchased the shrimp, you have various ways to prepare them. In Spain, it is typical to buy the prawns whole, and not to devain them or peel them prior to preparing. This will give the sauce a richer flavor, but you need to be sure the prawns are fresh when preparing them with their heads attached. You may also choose to buy them already shelled, with only the tail attached for asthetics, and devained.
- Once you have the raw shrimp prepared to go into the pan, heat the olive oil in a wide skillet (you don't want to crowd the shrimp) over a high heat.
- When the oil is almost smoking (but not quite) add in the prawns and let cook for about 40 seconds per side, sauteeing them bit to coat them evenly in the oil.
- Add the garlic and give everything a quick sautee, then remove the prawns with a slotted spoon and let them rest on a plate.
SPANISH SHRIMP - THE GOURMET GOURMAND
From thegourmetgourmand.com
5/5 (1)
- If using frozen shrimp, thaw for about 10-15 minutes in cold water before using. While waiting, combine dried spices (minus salt and pepper) in a small bowl. Set aside.
- In a cast iron skillet, add olive oil and garlic to a cold pan. Turn heat to medium-low, and cook garlic for 2-3 minutes, or until garlic is softened, but not brown. Remove garlic from the pan and set aside.
PAELLA WITH PRAWNS AND CHORIZO | RECIPE | ELLE REPUBLIC
From ellerepublic.de
4.6/5 (8)Total Time 50 minsCategory Main CourseCalories 687 per serving
- Heat the oil in a 34 cm paella pan over medium heat. Add the onions and sauté until soft, stirring often, for 5-6 minutes.
- Stir in the garlic and red pepper. Before it begins to color, add salt to taste, smoked paprika, and saffron. Stir well and cook for 2 minutes. Add the rice, stir well and cook until well coated and glossy (1 minute).
- Add the wine and stir to combine. Increase heat to medium-high and cook until reduced, stirring a couple times. Add the tomato and warmed broth. Season with salt. Stir in artichokes and frozen peas. Bring to a simmer. Stir well a few times and spread the rice out evenly in the pan. If the broth has been kept warm, it will begin to boil almost immediately. Lower to a medium heat but keep it at a steady simmer. The rice should be completely covered by the broth. Do NOT stir again — the paella must cook undisturbed — this is key.
- Let it cook another 20 minutes at medium heat. (if needed add a little broth to keep the rice submerged until the rice on the top is al dente).
BBQ THAI GARLIC SHRIMP IN THE SHELL RECIPE
From thespruceeats.com
4.2/5 (33)Total Time 20 minsCategory Entree, Dinner, AppetizerCalories 128 per serving
CARABINEROS SHRIMP - DEEP-SEA CARDINAL PRAWN
From brownetrading.com
Estimated Reading Time 2 mins
APPETIZING SPANISH-STYLE GRILLED PRAWNS - VISIT SOUTHERN SPAIN
From visitsouthernspain.com
5/5 (1)Total Time 1 hr 20 minsServings 4Calories 208 per serving
COOKING TIGER PRAWNS IN SHELL RECIPES
From tfrecipes.com
SHELL ON PRAWNS RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
STEPS TO MAKE AWARD-WINNING SPANISH GARLIC TIGER PRAWNS ...
From pizza-studio.netlify.app
PRAWN RECIPE IDEAS - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
SPANISH GARLIC TIGER PRAWNS WITH LINGUINE RECIPE BY ...
From cookpad.com
SPANISH TIGER PRAWNS (SHRIMPS) RECIPE - EASY RECIPES
From recipegoulash.com
5 WAYS TO COOK SPANISH PRAWNS | HOW TO COOK PRAWNS ...
From bascofinefoods.com
SPANISH TIGER PRAWNS SHRIMPS RECIPES
From tfrecipes.com
10 BEST TIGER PRAWN SHRIMP RECIPES | YUMMLY
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love