Delia Smith Garlic Prawns Recipes

CREOLE PRAWNS

Steps:

• Start by chopping the onion and garlic in a mini-chopper and de-seed and slice the pepper into smallish strips. Then heat the oil in a medium frying-pan over a highish heat, add the chopped onion and garlic and the sliced pepper and, moving them around, give them 5 minutes to begin to soften and colour. After that, add the frozen prawns and stir them around for about 5 minutes, until they start to turn pink on both sides. Now pour in the sauce, use the white wine to rinse out the jar (shake it with the lid on), then add that too to the pan, along with some seasoning. Bring to the boil, give a good stir, then turn the heat down to its lowest setting and let it simmer gently for 5 minutes. Scatter with the spring onions and serve with rice, pasta, noodles or couscous - however the mood takes you. You can also watch how to chop onions in our Cookery School Video on this page.

PRAWN COCKTAIL A LA DELIA SMITH

Steps:

• PRAWNS:.
• The very best version of this is made with prawns (either fresh or frozen in their shells) that you have cooked yourself.
• Failing that, buy the large cooked prawns in their shells, or if you can only get shelled prawns, get those.
• To prepare them: if frozen put them in a colander and allow to defrost thoroughly at room temperature for about 1 hour.
• After that, if using uncooked prawns, heat a large solid frying pan or wok and dry-fry the prawns for 4-5 minutes until the grey turns a vibrant pink.
• As soon as they're cool, reserve 6 in their shells for a garnish and peel the remainder.
• Then take a small sharp knife, make a cut along the back of each peeled prawn and remove any black thread.
• Place them in a bowl, cover with film wrap and keep in the fridge until needed.
• TO MAKE THE SAUCE::.
• Take mayonnaise and add it to the rest of the sauce ingredients.
• Stir and taste to check the seasoning, then keep the sauce covered with film wrap in the refrigerator, until needed.
• ASSEMBLY.
• When you are ready to serve, shred the lettuce and rocket fairly finely and divide them between 6 stemmed glasses, then peel and chop the avocado into small dice and scatter this in each glass amongst the lettuce.
• Top with the prawns and the sauce, sprinkle a dusting of cayenne pepper on top and garnish with 1 section of lime and 1 unpeeled prawn per glass.
• Serve with brown bread and butter.