5 GREAT PRAWN DIPPING SAUCES
Choose from a classic pink Marie Rose / Thousand Island sauce, Tartare, Seafood Cocktail Sauce, a Thai Sweet Chilli Lime Sauce for something fresher (not everyone likes mayo!) or our Family Favourite Prawn Dipping Sauce, a cross between Marie Rose and Tartare with more freshness and flavour. See notes for description of each sauce. All these sauces will be great with any seafood (fish, squid) and especially with lobster, crab, balmain bugs, scallops etc. No video today - these are all just dump and mix!!
Provided by Nagi
Categories Starter
Number Of Ingredients 36
Steps:
- Place ingredients in a bowl and mix to combine.
- Adjust salt to taste (Note 3).
- Place all ingredients except coriander in a bowl, whisk well. Stir through coriander and add salt and pepper to taste. Rest 20 minutes before using.
SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.
SHRIMP FRANCESE
Butterflied shrimp are dipped in flour and egg, then pan-seared until browned on the outside and tender and juicy inside. A quick, buttery white wine sauce and wilted baby spinach complete this easy, elegant dish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Butterfly the shrimp: Make a deep cut along the outer curved edge of a shrimp, then spread open like a book. Repeat with the remaining shrimp. Pat dry.
- Whisk the eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley in a bowl. Heat about 1/8 inch olive oil in a large skillet over medium-high heat. Put the flour in a shallow bowl. Working in batches, dredge the shrimp in the flour, dip in the egg mixture and add to the skillet cut-side down; fry, turning, until lightly browned, about 3 minutes. Transfer to paper towels to drain.
- Pour out any oil from the skillet and wipe clean. Add the broth, wine and lemon juice and bring to a boil over medium-high heat. Add the tomatoes and cook until the sauce is slightly reduced, about 4 minutes. Push the tomatoes to one side; whisk in the butter a few pieces at a time. Stir in the shrimp and the remaining 1 tablespoon parsley.
- Meanwhile, put the spinach in a microwave-safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce the plastic; microwave until wilted, 3 to 5 minutes. Divide the spinach and shrimp mixture among plates and top with the sauce.
COGNAC SHRIMP WITH BEURRE BLANC SAUCE
Steps:
- Gather the ingredients.
- Simmer shallots, white wine, and lemon juice in a small saucepan over low-medium heat for 5 to 10 minutes, until mixture is reduced to about 2 tablespoons.
- Add cream and bring to just under a simmer.
- When first few bubbles rise, turn heat down very slightly and add 12 tablespoons of butter, 1 tablespoon at a time, whisking constantly. Be sure to allow 1 pat of butter to melt completely before adding the next.
- Once butter is fully incorporated, season beurre blanc sauce with white pepper and set aside.
- In a skillet over high heat, melt 5 tablespoons of butter, and then sauté shrimp, turning a few times until cooked through-about 3 to 4 minutes.
- Reduce heat to low and season shrimp with salt. Carefully add Cognac (it may flame) and stir thoroughly.
- Spoon warm beurre blanc sauce over hot shrimp and serve.
Nutrition Facts : Calories 1200 kcal, Carbohydrate 12 g, Cholesterol 627 mg, Fiber 1 g, Protein 41 g, SaturatedFat 65 g, Sodium 2929 mg, Sugar 4 g, Fat 103 g, ServingSize 2 Servings, UnsaturatedFat 0 g
SHRIMP PROVENCAL
For a gourmet meal this is very easy to prepare. Leftovers reheat well the next day too! Instead of using fresh shrimp like the recipe originally called (took too long the first time I did it) we now use frozen, raw, peeled and it tastes the exact same, but with 1/4 of the time! This is great over rice and served with French bread.
Provided by MICHELLE_F
Categories World Cuisine Recipes European French
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
- Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.
Nutrition Facts : Calories 248.6 calories, Carbohydrate 11.8 g, Cholesterol 172.5 mg, Fat 9 g, Fiber 2.6 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 322.1 mg, Sugar 5.8 g
SAUCY PRAWNS
This satisfying, storecupboard meal-for-one will be on the table in just 20 minutes
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 6
Steps:
- Heat the garlic, lemon juice, ketchup and stock together in a frying pan. Simmer until syrupy and thickened.
- Add the prawns and some seasoning, then heat through. Serve with broccoli, steamed rice and lemon wedges.
Nutrition Facts : Calories 127 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 2.3 milligram of sodium
More about "french seafood sauce with prawns recipes"
FRENCH SEAFOOD RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
CREAMY GARLIC PRAWNS (SHRIMP) | RECIPETIN EATS
From recipetineats.com
10 BEST FRENCH SHRIMP COOKING RECIPES | YUMMLY
From yummly.com
FRENCH SEAFOOD AND FISH RECIPES - EASY FRENCH FOOD
From easy-french-food.com
SEAFOOD PANCAKE FILLED WITH SALMON AND PRAWNS RECIPE
From thespruceeats.com
10 MOST POPULAR FRENCH SEAFOOD DISHES - TASTEATLAS
From tasteatlas.com
GARLIC BUTTER SHRIMP PENNE RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Author Ree DrummondSteps 2Difficulty Easy
MARIE ROSE SAUCE RECIPE - BBC FOOD
From bbc.co.uk
5 BEST CREAMY PRAWN LINGUINE RECIPES - PASTA.COM
From pasta.com
BROADMOOR HOTEL FRENCH COCKTAIL SAUCE RECIPE - COOKING ON THE …
From highlandsranchfoodie.com
20+ BEST DIPPING SAUCES FOR SHRIMP (EASY RECIPES)
From platingsandpairings.com
WORLD BEST EUROPEAN COOKING RECIPES : FRENCH SEAFOOD SAUCE, …
From worldbesteuropeanrecipes.blogspot.com
BAKED SHRIMP RECIPE (QUICK & EASY!) - WHOLESOME YUM
From wholesomeyum.com
SHRIMP WITH SORREL SAUCE: SIMPLE FRENCH ELEGANCE » …
From zouschef.com
SHRIMP WITH SUN-DRIED TOMATO-BASIL SAUCE RECIPE - FOOD.COM
From food.com
EASY AND TASTY SEAFOOD RECIPES ON THE APP STORE
From apps.apple.com
10 BEST GARLIC PRAWNS FRENCH RECIPES | YUMMLY
From yummly.com
RECIPE: CONECUH CORN FRITTERS WITH WHITE CHEDDAR GRITS
From fox10tv.com
CLASSIC FRENCH SAUCES - MOTHER SAUCE RECIPES - EASY FRENCH FOOD
From easy-french-food.com
PAN-FRIED SHRIMP WITH CREOLE MAYONNAISE RECIPE - FOOD.COM
From food.com
FRENCH SEAFOOD SAUCE, WITH PRAWNS - MEDITERRANEAN RECIPES
From fooddiez.com
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