Prawn Vegetable Bake Recipes

PRAWN & VEGETABLE BAKE

Steps:

• preheat the oven to 180C/350F/GM4.
• Take an oval ceramic or ovenproof glass baking dish (9"x13" approx).
• Arrange the cauliflower and broccoli florets in the dish so that there is an attractive balance of colour.
• Next arrange the carrot slices between the cauli and broccoli, again ensuring an attractive balance of colour.
• Now scatter the prawns evenly over the whole dish.
• Set aside.
• Melt the butter in a medium sized saucepan and then stir in the flour, using a wooden spoon.
• Cook for two minutes, stirring all the time.
• Now start to add the milk a little at a time, stirring all the time.
• As the mixture thickens add more milk and keep stirring.
• As the sauce thickens you might like to change to a whisk since this will ensure a smoother sauce.
• When all the milk has been absorbed into the sauce, add the Roulade soft cheese and half the chives.
• Season with a little cayenne pepper.
• Stir and cook for two minutes before spooning carefully over the contents of the dish.
• Mix the breadcrumbs and the grated Cheddar cheese.
• Scatter evenly over the dish and bake in the oven for 25/30 minutes until the top is golden brown.
• Scatter the remaining chives over the dish before serving.
• Serve with steamed baby new potatoes, preferably Jersey Royals, if desired although this dish is sufficiently filling to stand alone.
• You do not need to be too strict about the quantities of vegetables so long as you fill the dish.
• BE SURE THAT YOU DO NOT OVERSTEAM THE VEGETABLES IN THE FIRST PLACE!
• They must retain a crunch.
• Be sure to refresh them in cold running water as soon as they are removed from the steamer.
• This not only stops further cooking but also helps to retain the vibrant colours which make the dish attractive to the eye.
• This dish is very versatile and is easily adapted to a vegetarian dish- simply leave out the prawns!
• I also like to use wafers of thinly sliced ham as an alternative to prawns and I tend to add a little garlic to the cheese sauce because I like it!
• 'Roulade'is a garlic and herb flavoured cream cheese and any similarly flavoured cream cheese may be substituted.

EASY ONE PAN ROASTED SHRIMP AND VEGGIES

Steps:

• Pre-heat oven to 425F for at least 10 minutes. Line a large sheet pan with foil and set aside.
• Place veggies in a large bowl and sprinkle with half the seasoning mix and 1 tablespoon oil. In another bowl combine the shrimp, the remaining seasoning mix (half) and 1 tablespoon oil; set shrimp aside.
• Pour the veggies into the sheet pan and bake for 12-15 minutes or until lightly charred. Add the shrimp and bake for 5 minutes or until pink and tender. Remove from oven and enjoy hot with rice, pasta, or salad!

GARLIC SHRIMP PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat 1 tablespoon butter and vegetable oil large oven-safe skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add shrimp, 2 tablespoons parsley, and dill. Cook and stir, flipping shrimp halfway, until pink, 3 to 4 minutes. Move shrimp to a plate and set aside.
• Melt the remaining 2 tablespoons butter in the skillet, stirring into the shrimp juices. Add flour; whisk until fully combined and starting to turn golden, 30 seconds to 1 minute. Add chicken broth and milk in that order; whisk to combine. Stir in tomatoes, lemon juice, salt, and pepper. Bring sauce to a simmer.
• Stir 1/2 cup Parmesan cheese and Romano cheese into the sauce until cheeses begin to melt and sauce is creamy. Add 1 tablespoon mozzarella cheese. Mix in about 1/2 the cooked penne to start; add more if there is enough sauce to coat. Add the shrimp and stir to combine. Top with the remaining parsley, Parmesan, and mozzarella.
• Bake in the preheated oven and bake until top is golden and sauce bubbles around the edges of the skillet, 8 to 10 minutes.

SHRIMP AND VEGETABLE SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
• Roast in the preheated oven until vegetables are softened, about 15 minutes.
• While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
• Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.