Best Roasted Spot Prawns Recipes

GAMBAS AL AJILLO, SPANISH GARLIC SHRIMP

Gambas al Ajillo, Spanish Garlic Shrimp image

Any shrimp will do here, but I love this with spot prawns. You want lots of garlic, a little chile, and enough lemon to balance out the olive oil. This recipe is best done with shell-on shrimp that you peel at the table, but you can do it with peeled and deveined shrimp, too.

Provided by Hank Shaw

Time 13m

Number Of Ingredients 6

Ingredients

1/4 cup olive oil
1 to 2 pounds large shrimp, preferably spot prawns
Salt
4 to 6 cloves garlic, roughly chopped or sliced thin
1 or 2 small, hot chiles, sliced thin, (or 2 dried, hot chiles, crumbled)
Juice of a lemon

Steps:

Heat the olive oil in a large saute pan over high heat. When it just barely begins to smoke, add all the shrimp and toss to coat with the oil.
Add the garlic, chile and salt the pan well. Cook over high heat, tossing and/or stirring, until all the shrimp just barely turn pink, about 2 minutes, tops. Toss with the lemon juice and serve at once.

Nutrition Facts : Calories 238 kcal, Carbohydrate 1 g, Protein 23 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 882 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ROASTED SPOT PRAWNS

Roasted Spot Prawns image

Provided by Food Network

Categories main-dish

Yield 8 servings

Number Of Ingredients 47

Ingredients

16 Spot prawns, butterflied (shell on)
2 pounds Crab Cake Mix, recipe follows
1 quart Hot and Sour Vinaigrette, recipe follows
3 English cucumbers, julienned and seeds removed
1 red pepper, bruniose
1 yellow pepper, bruniose
1 green pepper, bruniose
1 tablespoon ginger, chopped
1 teaspoon shallot, chopped
1 teaspoon garlic, chopped
2 tablespoons mint, chopped
2 tablespoons cilantro, chopped
1 quart Hollandaise, recipe follows
1 ounce olive oil
1/2 Medium yellow onion, small dice
1 stalk celery, small dice
2 pounds crab meat
1/2 cup Mayonnaise, recipe follows
2 tablespoons parsley, chopped
1 1/2 ounces Japanese bread crumbs
3 1/2 quarts lime juice
6 cups sugar
1 1/2 cups honey
8 bunches scallions, green part only chopped
20 garlic cloves, smashed
20 shallots, sliced thinly
1/2 pound ginger, sliced thinly
2 quarts rice wine vinegar
1/2 quart lemon juice
6 quarts orange juice
5 quarts pineapple juice
1 habenero pepper, seeds removed and sliced thinly
1 1/2 cup sesame oil
3 1/2 cup canola oil
3 ounces soy sauce
1 1/2 cups orange juice
4 egg yolks
1 pint clarified butter
2 red jalapeno peppers, roasted
Salt and pepper to taste
Salt and pepper to taste
1 egg yolk
1 tablespoon Dijon mustard
1/3 teaspoon Cayenne pepper
1 ounce lemon juice
Salt to taste
6 ounces olive oil

Steps:

Preheat oven to 500 degrees. Stuff 1 tablespoon of crab mixture into each prawn. Place prawns on sheet pan with 2 ounces of water on pan. Cook for approximately 5 minutes.
Meanwhile, bring vinaigrette to a boil. Add cucumbers until slightly wilted. Remove from pan and keep warm. Add peppers, ginger, shallot and garlic and reduce sauce slightly. Add mint and cilantro.
Place cucumber julienne in center of plate. Add prawns in center. Top each prawn with 1 tablespoon of hollandaise. Finish by spooning vinaigrette around plate.
In saute pan, sweat onions and celery in olive oil. Set aside. In a separate bowl, mix crab meat, mayonnaise, parsley, bread crumbs and onion-celery mixture. Chill.
In a small, non-reactive saucepan, mix two quarts lime juice with sugar. Cook to a light caramel color stage.
Add honey, scallion, garlic, shallot, ginger and vinegar. Reduce by half. Add lemon, orange and pineapple juices, and pepper. Bring to a boil then lower to a simmer. Reduce by 1/4.
Strain vinaigrette and chill overnight. Before serving, stir in oils and soy sauce.
In a small saucepan, reduce orange juice to 2 ounces. Chill.
In a double boiler, whip egg yolks and chilled orange juice until it is 3 times its volume. Add butter in a slow steady stream to form an emulsion.
Peel and seed jalapeno. Puree with knife. Add to egg mixture. Add salt and pepper to taste. Hold warm.
Blend egg yolk, mustard, pepper, lemon juice, and salt in food processor. Add oil in a small steady stream. Keep chilled.

PAN-ROASTED PRAWNS

Pan-Roasted Prawns image

Provided by Tyler Florence

Categories main-dish

Time 1h18m

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 pounds giant prawns, with heads and shells on
1/2 cup extra-virgin olive oil
2 teaspoons Spanish paprika
2 garlic cloves, crushed
1/2 lemon, sliced thinly
Sea salt and freshly ground black pepper

Steps:

Make a quick marinade for the prawns by combining them in a bowl with a healthy drizzle of olive oil, the paprika, crushed garlic, lemon slices, salt, and pepper. Toss the prawns so they are coated with all the good stuff and marinate for 5 minutes to 2 hours in the refrigerator.
Place a large skillet over medium-high heat and coat with a couple of tablespoons of olive oil. When the oil is hot, pull the prawns out of the marinade and toss them into the pan. Saute for 3 minutes on each side until the shells are red and charred.

GRILLED SPOT PRAWNS

Grilled Spot Prawns image

Provided by Bon Appétit Test Kitchen

Categories Marinate Fourth of July Quick & Easy Graduation Father's Day Backyard BBQ Dinner Shrimp Pernod Summer Shower Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 pounds head- and tail-on Santa Barbara spot prawns or jumbo shrimp
5 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper flakes
3 tablespoons Pernod or ouzo
2 tablespoons chopped fennel fronds, divided, plus 1 fennel bulb, very thinly sliced crosswise
Kosher salt and freshly ground black pepper
6 cups (lightly packed) baby arugula
2 tablespoons fresh lemon juice

Steps:

Using a small knife or kitchen shears, butterfly shrimp from tail to base of head, leaving peel and head on; devein.
Heat 3 tablespoons oil in a small saucepan over medium heat. Add garlic and pepper flakes; saut&eactue; until aromatic, about 30 seconds. Transfer to a medium bowl; stir in Pernod and 1 tablespoon fennel fronds. Season with salt and pepper. Add prawns; toss to coat. Marinate at room temperature, tossing occasionally,for 30 minutes.
Prepare a grill to high heat. Grill prawns, brushing with marinade from bowl, until bright pink and just opaque in center, about 2 minutes per side. Transfer to a plate. Mix sliced fennel bulb and arugula in a large bowl. Drizzle lemon juice and remaining 2 tablespoons oil over; toss to coat. Season with salt and pepper.
Arrange salad on a plate. Top with shrimp, garnish with 1 tablespoon chopped fronds.