Spanish Tiger Prawns Shrimps Recipes

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SPANISH PRAWNS



Spanish Prawns image

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

180g Jumbo King Prawns (or shrimp) (fresh or frozen)
4 cloves of garlic
1 red chilli
1 tbsp fresh parsley (finely chopped)
80ml Extra Virgin Olive Oil (preferably Spanish)
1/2 tsp paprika
Juice of 1/2 lime

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)



Spanish Garlic Shrimp (Gambas al Ajillo) image

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

4 cloves garlic
1 pound frozen large shrimp (21-25 count) - thawed, peeled, and deveined
kosher salt to taste
1 teaspoon hot smoked paprika
¼ cup extra-virgin olive oil
2 tablespoons dry sherry
1 tablespoon chopped Italian flat-leaf parsley

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



Broiled Lemon and Garlic Tiger Prawns image

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

1 ½ pounds tiger prawns, peeled and deveined
1 cup butter
1 teaspoon minced garlic
1 ½ tablespoons lemon juice
3 tablespoons grated Parmesan cheese

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's garlic & chilli prawns image

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

8 large raw shell-on king prawns, from sustainable sources
3 cloves of garlic
1 fresh red chilli
a few sprigs of fresh flat-leaf parsley
50 ml olive oil, ideally Spanish
½ teaspoon smoked paprika
1 lemon

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



Spanish Grilled Shrimp image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 1h15m

Yield 30 mini phyllo shells

Number Of Ingredients 23

1 clove garlic, minced
1 small shallot, diced
1/4 cup chopped green pepper
2 tablespoons olive oil
1 teaspoon adobo sauce
1 teaspoon tomato paste
1/2 cup long-grain rice
1/4 cup white wine
3/4 cup chicken broth
Pinch saffron
1/4 cup defrosted peas, cooked
2 cloves garlic, smashed
3 chipotle peppers
1 lime, juiced
1 cup olive oil
Cilantro leaves, to taste
1 pound shrimp, peeled and deveined
30 premade phyllo shells
Chives, sliced for garnish
1 cup mayonnaise
3 tablespoons honey
1/2 lemon, juiced
1 tablespoon Adobo sauce

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



Spanish Shrimp with Chickpeas Recipe image

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

8 Jumbo shrimp (or scampi)
Extra virgin olive oil
1 small onion (diced (100g))
2 carrots (diced (100g))
2 cloves of garlic (minced)
1/2 stalk of celery (diced)
1/2 cup of fresh fennel (diced (50g) - optional)
2 Tablespoons tomato paste
2 Tablespoons brandy
3 fresh tomatoes (peeled and diced (or use high quality canned diced tomatoes))
2 bay leaves
Black pepper
3 cups of fish stock
1.5 cups of cooked chickpeas

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



Spanish Shrimp image

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

1/4 cup extra virgin olive oil
2 cloves garlic, minced
2 teaspoons shallots, minced
3/4 teaspoon cumin
1 teaspoon hot paprika
1 1/2 lbs medium shrimp, peeled and deveined,shells left intact
salt & freshly ground black pepper
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh Italian parsley, chopped
1 teaspoon fresh lemon juice

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)



Spanish Tiger Prawns (Shrimps) image

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

1 kg raw tiger shrimp, shell-on
3 whole dried bird's eye chiles
1/2 lemon
3 garlic cloves, sliced
300 ml dry sherry
300 ml extra virgin olive oil
salt and pepper

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



Spanish prawns image

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'.

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