Curried Prawns
Curried Prawns
Ingredients
- 24 pcs Coleson's Catch Raw Black Tiger Prawns 16/20 peeled
- 1/2 c Onions diced
- 2 Tbsp of Garlic chopped
- 2 Tbsp Curry Powder
- 1/2 c Ripe Tomatoes diced
- 1 c Chicken Stock
- Salt and Pepper
- Flour for dusting
- Oil for sauteing
Instructions
- Sauté the onions in oil until tender and add the garlic and curry powder lightly sauté (don't brown the garlic).
- Add the chicken stock and tomatoes and simmer for a couple of minutes.
- Season prawns with salt and pepper and dust with flour.
- Lightly saute the prawns in oil and add the other mixture and simmer a couple of minutes.
- If you want a thick sauce it can be thickened with cornstarch.
Notes
Serve with rice.
Baked Prawns
Baked Prawns
Servings 2 People
Ingredients
- 12 pcs Coleson's Catch Raw Black Tiger Prawns 16/20 peeled and split down the back so they lay flat
- 1 c Italian style bread crumbs
- 2 Tbsp of Garlic minced
- 1/4 c Onion finely diced
- 1/2 c melted butter or olive oil
- 1/2 c Parmesan cheese
- 1/4 c Parsley chopped
- lemon to garnish
Instructions
- Sauté the onions and garlic in the butter or oil and toss with the bread crumbs.
- In an oiled glass casserole dish lay the prawns side by side.
- Fill the backs of the prawns with the bread crumb mixture.
- If there is any extra breadcrumb mixture, sprinkle over the top.
- Sprinkle with the Parmesan cheese and bake in a 375 oven for 15 minutes.
- Top with the chopped parsley and garnish with lemon.
Notes
This dish makes a nice summer supper served with a salad.
Asian-style Ginger and Garlic Prawns
Asian-style Ginger and Garlic Prawns
Servings 2 People
Ingredients
- 12 oz Large Head-Off Shell-On Prawns
- 1 Tsp. of Garlic chopped
- 1 Tbsp. Fresh Ginger minced
- 1 Tbsp. peanut or corn oil
- 1/2 Cup sake rice wine
- 2 Tbsp. Soy Sauce
- 1 Tsp. Sesame Oil
Instructions
- Thaw prawns under cold running water.
- Peel and devein the prawns.
- Quickly sauté the prawns in hot peanut or corn oil.
- As they begin to turn pinkish white, add the ginger and garlic.
- Before the garlic turns brown, add the sake and soy sauce.
- Let it simmer until prawns are completely cooked.
- Finish by drizzling the sesame oil over the prawns.
Notes
Excellent with steamed white rice.
Spicy Scallop Bisque
Spicy Scallop Bisque
Ingredients
- 12 oz. cooked scallops
- 1 small yellow onion diced
- 1 Tbs. of Garlic chopped
- 1/4 c Butter
- 1 Tbsp. fresh basil chopped
- 1/4 c brandy
- 1/4 c Sherry
- 1/2 tsp cayenne pepper
- 1/2 tsp Black Pepper
- 2 bay leaves
- 1/2 tsp Thyme
- 1 qt clam juice
- 1 c canned tomatoes diced
- 1 c Heavy Cream
- salt to taste
- Roux for thicker soup (flour and melted butter)
Instructions
- Sauté the onion and garlic in butter, but don't brown.
- Add sherry and brandy and cook until volume is reduced by half.
- Add all ingredients except cream, salt, and roux.
- Simmer 20 minutes.
- Add cream, bring to a boil and add one to two tablespoons of Roux with a whisk.
- Add scallops and top with chopped parsley.