1) Prawn and Mango Cocktail Recipe
Ingredients:
8 oz peeled prawns
1 large ripe mango
1 lime
1/2 sweet red pepper
1/2 sweet yellow pepper
1 teaspoon finely chopped green or red chilli
2 tablespoons chopped coriander or parsley leaves
2 tablespoons virgin olive oil
1 Little Gem lettuce
Directions:
Peel the mango, remove the stone and chop finely.
Juice the lime and core and dice the peppers.
Put the mango, lime juice, peppers, chopped chilli and coriander, or parsley, in a bowl.
Add the prawns and marinate in the refrigerator for 2 hours.
Drain the liquid and mix it with the olive oil to make a dressing.
Wash, dry and shred the lettuce and spoon on the prawns, mango and peppers.
2) Prawns in Mango Sauce Recipe
Ingredients:
5 cups tiger prawns (cut the head off)
1/2 cup mango liqueur
1 cup ripe mangoes (diced)
1/2 cup minced garlic
1/2 cup diced carrots
2 tbsp. mustard
1/4 cup leeks sliced 1" diagonally
1/2 cup cooking oil
Directions:
Heat the oil in a large pan.
Add the prawns, garlic and carrots, then sautee for about 8-10 mins.
depending on the size of the prawns.
You could also use big shrimp if you wish.
Be careful not to burn the garlic to prevent the taste from becoming bitter.
Add the mangoes and mustard; cook for about 5 minutes more.
Correct the taste by adding salt and pepper.
In a large oval platter, arrange cucumbers (sliced thinly) in the rim
then put the prawns in the middle and top with leeks.
Then pour the sauce.
3) Grilled Prawns with Garlic and Lemon Recipe
Ingredients:
8 two prawn brochettes
4 oz. butter
1 tbsp. diced onions
1 tsp. diced garlic
1/2 tsp. chopped parsley
Pinch white pepper
Juice from one whole lemon
4 oz. white wine
Cut pieces of bell pepper
Directions:
Saute garlic, onions and parsley.
Add wine, lemon and seasoning.
Simmer over low heat a few minutes.
Add a little water if the sauce becomes too reduced.
Pour the marinade over the prawns and let set in refrigerator for about 1 hour.
Grill over medium high heat until prawns are slightly brown on both sides,
splashing a little marinade just before removing from the heat.
4) Prawn Provencale Recipe
Ingredients:
2 Tbls olive oil
1 onion, peeled and chopped
1 clove of garlic, peeled and crushed
1 green pepper, cored and chopped
1 14 oz (400g) can chopped tomatoes
1/2 pint (300ml) fish stock or water
1/4 tspn dried rosemary or sprig of fresh
1 tspn lemon juice
8 oz (250g) cooked peeled prawns - defrosted
Handful fresh chopped parsley
Salt and pepper to taste
Buttered rice
Directions:
Heat the oil in a pan and fry the onion, garlic and pepper until softened.
Add the tomatoes, stock and lemon and simmer for about 10 minutes until thickened.
Add the prawns and heat through - about 2 minutes.
Stir in the parsley and serve immediately over buttered rice.
5) Luxurious King Prawn Spaghetti Recipe
Ingredients:
Makes 2 portions for a light supper
5 fresh King (or large) prawns, with shell
5 or so cherry tomatoes, diced
Handful of fresh basil leaves, chopped
Couple of stalks of spring onion, chopped
Glass of wine
Clove of garlic, finely chopped
Chilli, finely chopped
Butter, olive oil
Lemon juice
Directions:
Shell the prawns and keep the shells for later.
Butterfly the prawns and flatten them out.
Heat a griddle pan with some butter and a little olive oil.
Flash-fry the prawns on both sides for literally a few seconds each.
Sprinkle with some lemon juice and season with salt and pepper.
Remove from the pan once just-cooked and reserve.
Keep the used oil in the pan and keep the heat on.
Throw in the shells and let them go pink whilst moving them around a bit.
Remove the shells.
Add another knob of butter.
Add the garlic and chilli - sautee for a few seconds.
Add the tomatoes and wine then reduce the heat.
Start cooking your pasta in some boiling water.
Roughly chop the cooked prawns.
When the liquid in your sauce pan has almost evaporated,
add the basil, spring onions and cooked prawns.
Stir and season with freshly ground salt and black pepper.
Drain the pasta.
Toss with the prawn sauce.
Plate up, drizzle with olive oil and sprinkle some parmesan
- serve immediately.