Talking about fishing, those prawn are a succulent gift from the depths that graces the nets of those who trawl Oregon’s bountiful waters. You know, fishing for prawn isn’t simply a matter of hauling them aboard indiscriminately. It’s the patient waiting, the understanding and embracing of nature’s tempo, and the hopeful expectation of a bountiful catch. Then once you’ve caught them they might be lightly sautéed with garlic and butter, capturing the essence of the sea, or they might be the crowning glory of a pasta rich with the flavors of the coast, intertwined with tomatoes, white wine, and herbs that dance upon the palate.
You know, I have some great recipes for prawn:
Garlic Butter Prawns
Ingredients:
500g large prawns, shelled and deveined
4 tablespoons butter
5 cloves garlic, minced
Juice of 1 lemon
2 tablespoons chopped parsley
Salt and pepper to taste
Lemon wedges for serving
Instructions:
Melt butter in a large pan over medium heat.
Add garlic and sauté until fragrant.
Increase the heat to high and add the prawns. Season with salt and pepper.
Cook for 3-4 minutes or until the prawns turn pink and are cooked through, stirring occasionally.
Drizzle with lemon juice and garnish with parsley.
Serve immediately with lemon wedges on the side.
Prawn Cocktail
Ingredients:
500g cooked, peeled prawns
200g iceberg lettuce, shredded
1 ripe avocado, sliced
For the cocktail sauce:
½ cup mayonnaise
2 tablespoons tomato ketchup
1 teaspoon Worcestershire sauce
A dash of Tabasco (optional)
1 tablespoon lemon juice
Salt and pepper to taste
Instructions:
In a bowl, mix all the ingredients for the cocktail sauce.
Arrange the shredded lettuce at the bottom of serving glasses.
Layer sliced avocado on top of the lettuce.
Add a generous helping of prawns over the avocado.
Drizzle the cocktail sauce over the prawns.
Garnish with a lemon wedge and serve chilled.
Prawn Stir-Fry with Vegetables
Ingredients:
500g prawns, shelled and deveined
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons sesame oil
1 teaspoon cornstarch, dissolved in 2 tablespoons water
Vegetable oil for stir-frying
Salt and pepper to taste
Cooked rice to serve
Instructions:
Heat vegetable oil in a wok or large pan on high heat.
Add garlic and onion, and stir-fry until fragrant.
Add bell peppers and stir-fry for a few minutes until crisp-tender.
Toss in the prawns and season with soy sauce, oyster sauce, and sesame oil.
When the prawns start to turn pink, stir in the cornstarch mixture to thicken the sauce.
Cook until the prawns are thoroughly done.
Adjust salt and pepper to taste.
Serve hot over a bed of rice.
Spicy Prawn Tacos
Ingredients:
500g prawns, shelled and deveined
1 tablespoon chili powder
2 teaspoons cumin powder
Olive oil
Salt and pepper to taste
8 small tortillas
1 cup red cabbage, shredded
1 cup salsa
½ cup sour cream
Lime wedges and fresh cilantro for garnish
Instructions:
Preheat a grill or grill pan to medium-high heat.
Toss prawns with chili powder, cumin, olive oil, salt, and pepper.
Grill prawns until they are cooked through and have a slight char.
Warm tortillas on the grill for about 30 seconds on each side.
Assemble tacos by placing a handful of cabbage on each tortilla, followed by a few prawns.
Top with salsa and a dollop of sour cream.
Garnish with fresh cilantro and serve with lime wedges.
Creamy Prawn Pasta
Ingredients:
500g fettuccine pasta
500g prawns, shelled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Fresh parsley, chopped for garnish
Instructions:
Cook pasta according to package instructions until al dente, drain and set aside.
In a large pan, heat olive oil over medium heat and sauté garlic until fragrant.
Add prawns to the pan and cook until they turn pink.
Pour in heavy cream and bring to a simmer.
Stir in Parmesan cheese until melted and sauce begins to thicken.
If desired, add red pepper flakes for some heat.
Toss in the cooked pasta until well coated with the sauce.
Season to taste with salt and black pepper.
Garnish with chopped parsley and serve immediately.
Enjoy experimenting with these prawn recipes, each offering a unique way to appreciate these delicious seafood treats.
Talking about fishing, those prawn are a succulent gift from the depths that graces the nets of those who trawl Oregon’s bountiful waters. You know, fishing for prawn isn’t simply a matter of hauling them aboard indiscriminately. It’s the patient waiting, the understanding and embracing of nature’s tempo, and the hopeful expectation of a bountiful catch. Then once you’ve caught them they might be lightly sautéed with garlic and butter, capturing the essence of the sea, or they might be the crowning glory of a pasta rich with the flavors of the coast, intertwined with tomatoes, white wine, and herbs that dance upon the palate.
You know, I have some great recipes for prawn:
Garlic Butter Prawns
Ingredients:
500g large prawns, shelled and deveined
4 tablespoons butter
5 cloves garlic, minced
Juice of 1 lemon
2 tablespoons chopped parsley
Salt and pepper to taste
Lemon wedges for serving
Instructions:
Melt butter in a large pan over medium heat.
Add garlic and sauté until fragrant.
Increase the heat to high and add the prawns. Season with salt and pepper.
Cook for 3-4 minutes or until the prawns turn pink and are cooked through, stirring occasionally.
Drizzle with lemon juice and garnish with parsley.
Serve immediately with lemon wedges on the side.
Prawn Cocktail
Ingredients:
500g cooked, peeled prawns
200g iceberg lettuce, shredded
1 ripe avocado, sliced
For the cocktail sauce:
½ cup mayonnaise
2 tablespoons tomato ketchup
1 teaspoon Worcestershire sauce
A dash of Tabasco (optional)
1 tablespoon lemon juice
Salt and pepper to taste
Instructions:
In a bowl, mix all the ingredients for the cocktail sauce.
Arrange the shredded lettuce at the bottom of serving glasses.
Layer sliced avocado on top of the lettuce.
Add a generous helping of prawns over the avocado.
Drizzle the cocktail sauce over the prawns.
Garnish with a lemon wedge and serve chilled.
Prawn Stir-Fry with Vegetables
Ingredients:
500g prawns, shelled and deveined
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons sesame oil
1 teaspoon cornstarch, dissolved in 2 tablespoons water
Vegetable oil for stir-frying
Salt and pepper to taste
Cooked rice to serve
Instructions:
Heat vegetable oil in a wok or large pan on high heat.
Add garlic and onion, and stir-fry until fragrant.
Add bell peppers and stir-fry for a few minutes until crisp-tender.
Toss in the prawns and season with soy sauce, oyster sauce, and sesame oil.
When the prawns start to turn pink, stir in the cornstarch mixture to thicken the sauce.
Cook until the prawns are thoroughly done.
Adjust salt and pepper to taste.
Serve hot over a bed of rice.
Spicy Prawn Tacos
Ingredients:
500g prawns, shelled and deveined
1 tablespoon chili powder
2 teaspoons cumin powder
Olive oil
Salt and pepper to taste
8 small tortillas
1 cup red cabbage, shredded
1 cup salsa
½ cup sour cream
Lime wedges and fresh cilantro for garnish
Instructions:
Preheat a grill or grill pan to medium-high heat.
Toss prawns with chili powder, cumin, olive oil, salt, and pepper.
Grill prawns until they are cooked through and have a slight char.
Warm tortillas on the grill for about 30 seconds on each side.
Assemble tacos by placing a handful of cabbage on each tortilla, followed by a few prawns.
Top with salsa and a dollop of sour cream.
Garnish with fresh cilantro and serve with lime wedges.
Creamy Prawn Pasta
Ingredients:
500g fettuccine pasta
500g prawns, shelled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Fresh parsley, chopped for garnish
Instructions:
Cook pasta according to package instructions until al dente, drain and set aside.
In a large pan, heat olive oil over medium heat and sauté garlic until fragrant.
Add prawns to the pan and cook until they turn pink.
Pour in heavy cream and bring to a simmer.
Stir in Parmesan cheese until melted and sauce begins to thicken.
If desired, add red pepper flakes for some heat.
Toss in the cooked pasta until well coated with the sauce.
Season to taste with salt and black pepper.
Garnish with chopped parsley and serve immediately.
Enjoy experimenting with these prawn recipes, each offering a unique way to appreciate these delicious seafood treats.