Zanzibari Prawn Recipes

CREAMY GARLIC PRAWNS (SHRIMP)

Creamy Garlic Prawns (Shrimp) image

Recipe video above. Creamy Garlic Prawns are your favourite garlic prawns ... PLUS a creamy garlic sauce! A few simple tricks give a leg-up to the sauce for a result that's a cut above your basic recipes: deglaze the pan with a little white wine, a splash of chicken stock and sprinkle of parmesan. Because plump, sweet prawns demand the BEST sauce!

Provided by Nagi

Number Of Ingredients 13

Ingredients

500g / 1lb peeled prawns/shrimp (, large/jumbo best (Note 1))
1 garlic cloves (, finely minced)
1 tbsp olive oil
1/2 tsp black pepper
1/2 tsp salt
15g / 1 tbsp unsalted butter
2 garlic clove (, finely minced)
15g / 1 tbsp unsalted butter
1/4 cup dry white wine ((or more chicken stock) (Note 2))
1/2 cup chicken or vegetable stock/broth (, low sodium)
1 cup heavy/thickened cream
1/2 cup parmesan (, finely grated (grate your own, Note 3))
2 tbsp parsley (, finely chopped)

Steps:

Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).
Stir through salt just prior to cooking.
Melt 15g / 1 tbsp butter in a large skillet over medium high heat. Add half the prawns and cook for 1 minute on each side, then remove.
Repeat with remaining prawns (you shouldn't need more butter), then remove. Scrape out excess remaining garlic from pan and add to cooked prawns.
Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.
Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the winey smell is gone.
Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.
Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.
Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.
Serve sprinkled with parsley, over mashed potato or something to soak up that fabulous sauce!

Nutrition Facts : Calories 490 kcal, Carbohydrate 4 g, Protein 32 g, Fat 37 g, SaturatedFat 21 g, Cholesterol 423 mg, Sodium 1499 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

OATMEAL BUTTER PRAWN

Oatmeal Butter Prawn image

This dish has suddenly become very popular with Singaporean folk....sharing a recipe i have used for years.

Provided by KitchenManiac

Categories Asian

Time 10m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

300 g big prawns, trimmed, washed and drained
4 cups oil, for fying
3 tablespoons butter or 3 tablespoons margarine
3 egg yolks, beaten lightly
1 tablespoon chopped garlic
1 tablespoon shallot
1/2 tablespoon instant chicken bouillon granules
1/2 teaspoon sugar
2 sprigs curry leaves (sliced)
6 hot chili peppers (sliced)
1 dash salt and pepper, to taste
5 tablespoons quick-cooking oatmeal (choose one)

Steps:

Heat up oil, add prawns and deep-fry for 1 minute Dish and drain.
Level 1/2 cup of oil wok, saute butter/margarine and egg yolks till fragrant.
Add garlic, chicken stock granules, sugar, curry leaves, chillis, salt and peppeter and continue to fry till fragrant.
Add prawns and fry till aromatic.
lastly, add Nestum/oatmeal and fry till dry. Dish up and serve hot.

Nutrition Facts : Calories 4310.4, Fat 462.2, SaturatedFat 70, Cholesterol 484.3, Sodium 1887.6, Carbohydrate 27.7, Fiber 3.4, Sugar 8.2, Protein 29.5

ZANZIBARI PRAWN

Zanzibari Prawn image

Serve this sensual creamy dish best with chapattis but goes well with white rice as well. If you you don't have creme fraiche on hand your can use Greek yogurt or coconut milk instead.

Provided by Artandkitchen

Categories Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 chili, hot red thinly sliced
4 spring onions
3 tablespoons tomato puree
1 teaspoon garlic, crushed
1 teaspoon ginger, grated
500 g shrimp (large prawns, peeled, frozen or fresh)
1/2 lime, juice only
1 tablespoon fresh coriander, chopped and fresh
3 tablespoons creme fraiche
1 teaspoon garam masala
salt, to taste

Steps:

Prepare all the ingredients first!
Heat oil in a frying pan. Fry chili and spring onions and for two minutes.
Add tomato puree, garlic and ginger; stir and cook for 3-4 minutes.
Add prawns and cook for five minutes until they change color and turn pink.
Add lime, coriander, 2 tablespoon creme fraiche and garam masala, let it all bubble for 2 minutes.
Top with the last tablespoon of creme fraiche, garnish with cilantro leaves and serve and eat immediately.

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