Best Tajine De Crevette Moroccan Tiger Prawns Shrimp Recipes
TAJINE DE CREVETTE - MOROCCAN TIGER PRAWNS (SHRIMP)
This is a fantastic, fresh recipe by Kenza Samih - head chef at Riad Fes (one of Fez's top hotel-restaurants). It is fast & simple to make & truly mouthwatering! You can serve this as a starter or as a meal with either basmati rice or bread & salad. Time to make doesn't include the marinating time.
Provided by Um Safia
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix everything together in a bowl. Cover & place in the fridge to marinate for at least 30 minutes - preferably 2 hours.
- Heat a large, shallow pan & cook the mix over a high heat, stirring continuously, for approx 5 minutes Take care not to overcook as this will make the prawns tough & rubbery.
- Serve immediately.
Nutrition Facts : Calories 375.5, Fat 28.8, SaturatedFat 3.9, Cholesterol 189, Sodium 854, Carbohydrate 7.5, Fiber 1.7, Sugar 2.7, Protein 21.5
MOROCCAN PRAWNS WITH COUSCOUS
This is sounds like such a big recipe but if you just follow the steps it is not as daunting as it sounds and the end result is gorgeous. I made this as I have been trying to recreate a recipe I have had at a local restaurant. I know this is not exactly how they would make it but it tasted wonderful and both myself and my hubby absolutely loved this.
Provided by The Flying Chef
Categories Grains
Time 55m
Yield 2 serving(s)
Number Of Ingredients 27
Steps:
- Sauce.
- Combine all sauce ingredients, heat over medium heat and stir until well combined, leave over a low heat while making the rest, stir occasionally.
- Vegetables.
- Add the oil to a pan, cook vegetables, stirring, until just tender, keep warm.
- Couscous.
- Add water to a large pan with stock and bring to the boil, add sachet and cook for about 3-4 minutes, or according to packet instructions.
- Remove and pour into a large bowl, fluff with fork, combine vegetables. Gently stir in red currants reserving a few to sprinkle over the top.
- Prawns.
- Heat oil in a pan over a medium heat, add garlic, cook stirring until aroma rises, add the rest of the spices, stir for a minute, add prawns and toss to coat in spice.
- Cook until prawns are opaque, add parsley coat and cook for another minute or until prawns are cooked through.
- To Serve: Place couscous in a mound on a plate, arrange prawns over couscous and spoon sauce around the outside of the couscous, garnish with extra red currants.
Nutrition Facts : Calories 665, Fat 35.9, SaturatedFat 5, Cholesterol 37.8, Sodium 231.8, Carbohydrate 72.7, Fiber 9.5, Sugar 8.7, Protein 16.1
SPANISH TIGER PRAWNS (SHRIMPS)
I regularly cook these for dinner parties and they remain a firm favourite. I have had to teach numerous friends the recipe and have had the dish cooked for me many times on return invitations. It is important that the prawns are raw, with the heads on, as this is where much of the flavour comes from. Fresh are better, but frozen tiger prawns make a perfectly satisfactory alternative if necessary. Birds-eye chillies are very small, but very hot. During marinading, a small amount of this heat is transferred to the oil and sherry. Be careful not to bite into one of these chilles, though - you will find yourself stuffing your mouth full of bread to numb the burn! I normally serve the dish as a starter, in the pan in the centre of the table and accompanied with lots of fresh French bread for dunking. Wonderfully tasty and typically Spanish.
Provided by Snowbunny Andorra
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix a count the olive oil and sherry in a shallow dish. Add garlic, chillies, salt and pepper. Squeeze lemon into mixture.
- Remove shells from prawns. Squeeze the heads into the mixture, place the prawns and heads into the mixture and discard the remaining shells. The squeezing of the heads is a very important step and should not be forgotten, however squeemish!
- Ensure the prawns are mostly covered by the mixture. If not, add more sherry and olive oi in equal measures.
- Cover and leave to marinade at cool room temperature for as long as possible, preferably 3 hours. If less time is available, add more garlic and chillies. Mix occasionally to cover the prawns.
- Remove prawns from mixture, leaving heads in the sauce, and place to one side.
- Heat the marinade over a high heat until bubbling and the heads have turned pink.
- Return the raw prawns to the pan and stir until just cooked.
- Remove some heads from the pan if desired, although a few make an attractive addition, and the Spanish traditionally suck any remaining juice from them.
- Serve in the pan in the centre of the table with lots of crust bread for dipping.
Nutrition Facts : Calories 1161.8, Fat 69.2, SaturatedFat 9.8, Cholesterol 380, Sodium 391.3, Carbohydrate 15, Fiber 0.8, Sugar 3.1, Protein 51.4
ONE-POT MOROCCAN SHRIMP TAGINE
The rich, exotic flavors of Morocco shine through in this delicious, one-pot shrimp tagine dish! Serve over prepared couscous.
Provided by SunnyDaysNora
Categories World Cuisine Recipes African North African Moroccan
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Heat a Dutch oven over medium-high heat. Add olive oil. Saute carrots, onion, potato, and bell pepper until soft, about 5 minutes. Add olives, garlic, and ginger paste and saute for 2 minutes.
- Stir in tomatoes, cilantro, parsley, cumin, seasoned salt, sazon, paprika, turmeric, lemon juice, cayenne, black pepper, and bay leaf. Cover and cook until tomatoes have broken down and flavors have combined, about 20 minutes. Add shrimp, cover, and cook until they are bright pink, about 5 minutes.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 28.8 g, Cholesterol 115 mg, Fat 11.2 g, Fiber 5.7 g, Protein 16.3 g, SaturatedFat 1.6 g, Sodium 1669.8 mg, Sugar 7.6 g
SKEWERED TIGER PRAWNS WITH HONEY-LIME BUTTER
From Australia the Beautiful Cookbook, Cape York Peninsula. "Tiger prawns grow up to 20 centimeters (8 inches) in length and have distinct brown, yellow or orange stripes on their bodies, legs and whiskers. The instructions recommend using a small food processor or blender for making the Honey-Lime Butter.
Provided by mersaydees
Categories Australian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak 12 wooden skewers in water for 20 minutes. Preheat a griller (broiler) on high.
- Combine all the Honey-Lime Butter ingredients in a small food processor fitted with the metal blade or in a blender, including paprika to taste. Process until smooth. Using a spatula, transfer to a small, heavy pan and place over low heat. Cook gently for 5 minutes to blend the flavors. Set aside.
- Prepare a heatproof grilling plate or barbecue plate by lining with heavy-duty aluminum foil. Drain the skewers and thread 2 prawns onto each of the skewers. Arrange the skewers on the foil-covered plate. Brush the prawns with some of the butter.
- Grill or broil, turning once and brushing with the butter to keep the prawns moist and well flavored, until cooked through, about 2 minutes on each side.
- Transfer to warmed individual plates and garnish with the coriander sprigs and lime halves. Best served immediately.
Nutrition Facts : Calories 293, Fat 27.2, SaturatedFat 17, Cholesterol 101.4, Sodium 142.2, Carbohydrate 9.7, Fiber 1.1, Sugar 5.3, Protein 3.9
SAMBA MIGUERA TIGER PRAWNS
I got this recipe from the Samba Brazilian steakhouse. I haven't tried it (yet), but these steakhouses are popping up everywhere and I am definitely interested. When I try this myself, I will mark this recipe "TNT" (tried and true).
Provided by PalatablePastime
Categories Brazilian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute the vegetables in the palm oil until they are semi-cooked.
- Add the tiger prawns and cook for 3 minutes.
- Add coconut milk, salt, pepper and half the cilantro, cooking another 3 minutes.
- Serve with steamed white rice.
Nutrition Facts : Calories 512.5, Fat 49.1, SaturatedFat 36.3, Cholesterol 45.6, Sodium 71, Carbohydrate 13.9, Fiber 2.1, Sugar 4.7, Protein 10.4
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