Baked Prawns With Pepper And Garlic Recipes

BAKED PRAWNS WITH PEPPER AND GARLIC

Baked Prawns With Pepper and Garlic image

Make and share this Baked Prawns With Pepper and Garlic recipe from Food.com.

Provided by KitchenManiac

Categories Thai

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

500 g prawns
2 tablespoons light soya sauce
1 teaspoon sugar
1/2 teaspoon black pepper
4 garlic cloves, peeled
4 sprigs cilantro
3 tablespoons vegetable oil

Steps:

Pre-heat oven at 180°C.
Wash prawns, cut off feelers and make a slit down the back to de-vein.
Dry prawns with paper towels, and arrange on oven-proof serving dish.
Pound the coriander with pepper and garlic.
Heat oil in a small frying pan.
Add the pounded ingredients and stir-fry for two minutes, or till it is fragrant.
Stir in the soya sauce and sugar, turn off the heat.
Pour the sauce mixture over the prawns and bake for 10 minutes or till the shells turn bright red.
Serve on a pretty looking dish and ENJOY.

Nutrition Facts : Calories 188.7, Fat 11.5, SaturatedFat 1.5, Cholesterol 157.5, Sodium 709.1, Carbohydrate 3.4, Fiber 0.2, Sugar 1.1, Protein 17.3

BAKED GARLIC PRAWNS WITH ROASTED PEPPERS & GREMOLATA TOASTS

Baked garlic prawns with roasted peppers & gremolata toasts image

For a Christmas Eve dinner that looks impressive but is easy to make, this seafood dish ticks the boxes

Provided by Cassie Best

Categories Dinner

Time 1h20m

Number Of Ingredients 11

Ingredients

2 red peppers, halved and deseeded
3 garlic cloves, thinly sliced, plus 1 whole peeled clove
6 tbsp extra virgin olive oil
125ml white wine or vermouth
800g large prawns, unpeeled
1 baguette, sliced into 2cm pieces
1 tsp smoked paprika
small bunch of parsley
2 garlic cloves, crushed
3 tbsp extra virgin olive oil
1 small lemon, zested

Steps:

Heat the oven to 200C/180C fan/gas 6. Put the peppers, cut-side up, in a roasting tin. Scatter the sliced garlic into the peppers. Drizzle over half the oil and add a splash of the wine. Season. Cover with foil and bake for 40 mins. Leave to cool for 10 mins. If making ahead, leave at room temperature for up to a few hours until ready to use.
Meanwhile, prepare the prawns. Remove the heads, peel, and leave the tails intact, if you like. Or, for more flavour, leave them unpeeled. Use a sharp knife to cut down the back of each prawn from the head to just before the tail (this is harder to do if unpeeled, but still worth it). You'll find a black line along some prawns. Remove this with the knife. Keep chilled, following pack instructions, until ready to cook.
Heat the oven to 220C/200C fan/gas 7. Rub the baguette slices with the garlic clove, then drizzle with 2 tbsp oil. Bake for 10 mins. Leave to cool. Can be made a few hours ahead. For the gremolata, combine the parsley, garlic, oil and lemon zest with a pinch of salt (no more than 1 hr before serving). Cut the lemon in half and set aside.
Uncover the peppers, then peel and discard the skins. Slice or tear the peppers into strips. Turn the oven up to 240C/220C fan/gas 8.
Put the prawns and peppers into a 25cm round baking dish. Toss with the rest of the wine, paprika and remaining oil. Season. Lay the prawns in a single layer with the lemon halves, cut-side up. Roast for 10 mins, tossing halfway. The prawns will turn pink when ready. 6 Meanwhile, spread the gremolata over the toasts. Squeeze the lemon halves over the prawns, and serve with the toasts on the side.

Nutrition Facts : Calories 473 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.7 milligram of sodium

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