Grilled Shrimp or Prawn Skewers
these skewers, look for study rosemary branches and strip the lower
two-thirds of the leaves off.
Traditional skewers can also be used, but
the rosemary branches perfume the shrimp as it cooks.
Use a metal
skewer to pierce the shrimp first, making it easier to insert the
16 rosemary branches, leaves stripped
from bottom 3 inches
16 jumbo shrimp, shelled and deveined
1/4 cup extra-virgin olive oil
Juice of 1 lemon
1 teaspoon finely minced lemon zest
2 teaspoons minced fresh thyme
2 cloves garlic, minced
Freshly ground pepper
8 lemon wedges for serving
• Thread each rosemary “skewer” with a shrimp. Place in a shallow dish.
In a small bowl, combine the olive oil, lemon juice, lemon zest, thyme,
Mix well and pour over the shrimp.
Let marinate for at
least 1 hour at room temperature.
• Preheat a grill or broiler.
Remove the skewers from the marinade and season the shrimp with pepper
grill, turning frequently and brushing with the marinade,
until the shrimp are pink, 3 to 4 minutes.
Serve with lemonwedges.
Baked Fresh Water Prawn With Cheese
Fresh Water Prawn - 10 nos about lkg
Cheese - 5 slice (Cube size)
Ajinomoto - Up to taste
Melted Butter - 1
Minced Garlic - 10 nos
1. Clean prawns and cut three quarters deep into back.
2. Fill back of prawns with minced garlic, cheese and melted butter and bake
at 150 degrees for 20 minutes.
Tiger Prawns or King Prawns - 600gm
Curry Leaves - 1 stalk
Egg Yolk - 5 eggs
Ajinomoto - 2 teaspoons
Sugar - 3 teaspoons
milk - 3 teaspoons
Butter - 500 gm
Cooking oil for deep frying prawns
1. Clean prawns without removing shells.
2. Deep fried the prawns in heated oil for 1 minute. Drain excess oil before
arranging in plate.
3. Place butter in heated wok and allow it to melt. Add in the egg yolk to
the melted butter.
4. Stir constantly until bubbles are formed and egg yolk turns to shredded
Diced fish or
chicken can be used instead of prawns, if preferred.
2 tablespoons peanut oil
1 onion, cut into
sweet chilli sauce
2 tablespoons lemon juice
3 spring onions, finely chopped
Preparation time: 20 minutes
time: 8 minutes
Add noodles to a saucepan of boiling water. Cook
for 2-3 minutes, stirring occasionally. Drain and fork the noodle
strands apart. Meanwhile, heat oil in a wok or frying pan, add
prawns and stir-fry over high heat for 1 minute or until lightly
browned; remove. Add onion, stir-fry for 2 minutes or until tender.
Add undrained, crushed tomatoes, chilli, oyster and teriyaki sauces
and lemon juice and bring to the boil. Add noodles and stir-fry for
1 minute or until heated through, stir in prawns and spring onions.
Prawn puff pastry pizza
1 packet pre-rolled puff pastry
200 g (7 oz) peeled prawns
1 ball mozzarella cheese
1 red onion, sliced
4 black olives
4 large anchovies
1 red bell pepper, sliced thinly
1 tablespoon capers
Juice from half a lemon
Garlic olive oil
Olive oil for the baking tray
Freshly ground black pepper
Chopped chives for garnish
1.Pre-heat the oven to 220° C (425° F)
2.Mix the onions, peppers garlic olive oil and a grate of black pepper in a bowl
3.Wipe a baking tray with a dash of olive oil
4.Unroll the pastry onto the baking tray and spread the onions and peppers evenly over the pastry.
Its always worth giving the pastry an extra shake of olive oil at this stage!
5.Place in the oven for 10 minutes so the pizza can puff up
6.Slice or tear the mozzarella into pieces so the pizza can be well covered with cheese
7.Finely chop the anchovies and mix with the prawns and lemon juice and set aside
8.After 10 minutes remove the pizza from the oven so the rest of the topping can be added
9.Drain the prawns of any excess lemon juice
10.Add the prawns and capers first and then the cheese as it helps to prevent the prawns from being overcooked
11.Return to the oven for a further 10 minutes to melt the cheese, then serve
Serve hot or cold with a salad or cole slaw
For a healthy option, exchange the prawns for cooked smoked mackerel fillets
Spice it up a little with Greek chili flakes (which are less hot than other types)