HOW TO PEEL PRAWNS

THIS IS HOW TO PEEL PRAWNS….

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"4" INGREDIENT PRAWN PASTA

A simple and satisfying no-fuss dinner for 2. A four ingredient recipe (not including the pasta, cheese, salt and olive oil, of course).

Prep 00:10

Cook 00:20

Serves 2

Easy

Ingredients 

100g dried Spaghetti 

Extra virgin olive oil

300g ripe mixed tomatoes, roughly chopped 

4 cloves garlic, finely sliced

1 tsp chilli flakes 

Sea salt, to taste 

300g green King prawns, peeled and roughly chopped 

2 tbs grated parmesan, plus extra to serve

Method

Step 1. Cook the pasta in salted, boiling water.

Step 2. While the pasta is cooking, heat a generous amount of olive oil in a pan. Add the tomatoes and cook down for around 5 minutes. 

Step 3. Add the garlic and chilli. When the pasta is al dente, use tongs to bring the spaghetti from the water to the pan; dragging in some of the pasta water. Spoon in some more pasta water to emulsify.. Add prawns, and through the parmesan.

Step 4: Toss together and finish with a little more olive oil and a little more pasta water to loosen, season with salt and serve with more parmesan.

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CIAO BELLA

PRAWN, BEAN & HERB SALAD

Fresh, easy and balanced; this salad is perfect on its own or as an addition to your summer lunch.

Prep 00:20

Cook N/A

Serves 4 (great as a side salad) 

Easy

1 cup (140g) pearl couscous

150g each green beans and 150g sugar snap peas, trimmed

1/4 bunch each coriander, parsley, mint and dill plus extra to garnish

4 Tbsp olive oil

2 Tbsp red wine vinegar

16 cooked prawns, peeled

4 eggs, soft-boiled and halved

1/3 cup (50g) hazelnuts, toasted, chopped

2 Tbsp baby capers

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Method 

Step 1. Bring a saucepan of salted water to the boil, add couscous and cook according to packet instructions. Pour into a sieve and cool under cold running water. Place in a bowl.

Step 2. Bring another saucepan of salted water to the boil and blanch the green beans for 2 minutes, then add sugar snaps and cook for a further minute or until al dente. Drain and plunge into iced water to cool completely, then drain.

Step 4. To serve, add the herbs, olive oil and red wine vinegar to the couscous and stir through. Toss through the beans and sugar snap peas. Season with salt and pepper. Place on a large platter, top with the prawns and eggs and scatter with hazelnuts and capers. Drizzle some more olive oil over the top. Garnish with extra herbs and black pepper.

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MORE SALAD…

FISH PIE

RECIPE FROM COOKED LIVE ON MY FACEBOOK PAGE HERE…

SERVES: 4

PREP 00:25

COOK 00:20

EASY

WHAT'S IN IT?

2 tbs Cobram Estate Extra Virgin Olive Oil

1 leek, washed well and finely sliced

2 cloves garlic, crushed 

1 stick celery, finely sliced

1 bay leaf

Sea salt and pepper, to taste

1/2 cup white wine

80g butter

1/2 cup flour

2 cups milk

2 cups fish stock

1/4 cup dill fronds, finely chopped

1/4 cup parsley, finely chopped

Zest, 1 lemon

5 whole green prawns, peeled*, deveined, cut in half

300g snapper fillets, cut into 3cm pieces (you can use any firm white flesh fish) 

1 1/2 cups frozen peas

1-2 sheet puff pastry (enough to cover your pie dish)

1 egg, beaten

PUTTING IT ALL TOGETHER: 

Step 1. Preheat oven to 175C. Warm fish stock in a small pot over low heat. Heat a large saucepan over medium high heat and saute leek, garlic, celery and bay leaf in olive oil until leek softens and all becomes aromatic. Season well with salt and pepper and deglaze with white wine. Cook until wine has almost evaporated. 

Step 2. Remove the bay leaf, melt butter and slowly add in flour and stir well to combine, cook flour out for 2-3mins over low heat. Slowly begin adding milk to butter and flour mix stirring well so there are no lumps, when all milk is added ladle in fish stock continuing to stir until sauce thickens. 

Step 3. Add herbs, lemon zest, seafood and frozen peas and gently stir through sauce. Once combined, pour into your pie dish and cover with puff pastry, brushing with egg wash and pushing down around edges of dish with fork. 

Step 4. Bake for 15-20mins or until pastry is puffed and golden brown. 

Recipe notes and tips: 

* While pie is resting my fav thing to do is bake another sheet of puff pasty so you have extra crunchy goodness!

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MORE GREAT SEAFOOD RECIPES HERE…

EASY KETO OMELETTE

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

8 eggs

¾ cup (180ml) pure cream (or water)

1 cup mixed herbs, chopped (we used chives and parsley), plus extra to serve

1½ tbs ghee

3 spring onions, finely chopped, plus extra thinly sliced to serve

2 zucchini, cut into rounds

1 garlic, crushed

¾ cup frozen peas

2 cups leafy greens, such as baby spinach or chopped silverbeet

12 medium cooked wild prawns, peeled and cleaned

1 avocado, cut into wedges

Thinly sliced green chilli & lime wedges, to serve

PUTTING IT ALL TOGETHER: 

Set an oven grill to medium-high. Lightly whisk eggs, cream (or water) and herbs together in a bowl and season.

Heat ghee in a 22cm ovenproof frying pan over medium heat. Add spring onion and zucchini and cook, tossing regularly, for 2 minutes. Add garlic and peas, stir to combine and cook for a further minute, then add spinach and cook for a minute more until just wilted.

Pour in egg mixture. As it begins to set at the edges, use a spatula to draw the cooked egg towards the centre (without breaking it up), allowing the uncooked egg to run towards the edges. Cook for 2-3 minutes until base and sides are starting to firm up, then place under the preheated grill and cook for a further 3-4 minutes until puffed and firm

Top omelette with prawns, avocado, chilli and extra herbs and spring onion and serve with lime wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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EGGS, SO HEALTHY, SO FILLING

GREEN RICE W/ PRAWNS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

3 green bullhorn peppers (substitute green capsicum), halved, seeded

2 jalapeño chillies, halved lengthways, seeds removed

1/3 cup (80ml) olive oil

2 spring onions, finely chopped

2 garlic cloves, crushed

½ bunch coriander, roots attached, leaves and roots roughly chopped, plus extra leaves to serve

1 tsp ground cumin

1 tsp ground coriander

1½ cups (270g) long-grain white rice, rinsed

2 cups (500ml) chicken stock

1 (around 120g) cured chorizo, thinly sliced

1 sweetcorn cob, husk and silks removed, kernels removed with a sharp knife

400g uncooked prawns, peeled, halved

Juice of 1 lime, plus wedges to serve

TO SERVE

Sliced cucumber

Coriander

PUTTING IT ALL TOGETHER: 

Heat oven grill to high. Place peppers and chillies on a baking tray, drizzle with 1 tbs oil, season and place under grill for 15 minutes or until charred and tender, turning halfway through grilling. Cover with foil and leave to steam for 10 minutes, then peel. Place peppers, jalapeños, spring onion, garlic, coriander and spices in a food processor, season and whizz until finely chopped.

Heat 2 tbs oil in a wide saucepan over medium heat, add rice and cook, stirring constantly, for 1 minute or until rice is lightly toasted. Stir in green mixture and 1 tsp salt flakes, then add stock. Bring to the boil, then reduce to a low simmer, cover and cook for 12 minutes. Remove from heat, stand without uncovering for 12 minutes to steam, then uncover and fluff up with a fork.

Meanwhile, heat remaining 1 tbs oil in a frying pan over medium-high heat and fry chorizo, stirring regularly, for 3 minutes or until browned on both sides. Add corn, cook for 2 minutes, then add prawns and cook for 2-3 minutes until just cooked. Stir in lime juice, then remove from heat.

Divide rice among bowls, top with chorizo and prawn mixture, cucumber and coriander leaves and squeeze lime over.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE MEXICAN FLAVOURS

HARISSA BUTTER PRAWNS W/ WILD RICE AND BROCCOLINI

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

16 extra-large prawn

100g butter, melted

1½ tbs harissa (or other chilli paste)

1 tbs soy sauce

Juice of 2 limes

2 bunches broccolini, trimmed

6 spring onions, trimmed, plus extra thinly sliced, to serve (optional)

2 tbs rice bran oil

2 packets (500g) microwaveable brown and wild rice, heated according to packet instructions

¼ bunch coriander, chopped

PUTTING IT ALL TOGETHER: 

1. Using a sharp knife, butterfly the prawns by cutting along the belly and through the head until they open up flat, then de-vein.

2. Heat a barbecue or grill pan to medium-high heat.

3. Whisk together melted butter, harissa, soy sauce and half the lime juice, and season.

4. Toss broccolini and spring onions with oil, season, then grill, turning once, for 3-4 minutes until lightly charred. Cool slightly, then cut into 6cm pieces. Place in a bowl with rice, coriander and remaining lime juice. Toss together and place in a serving bowl.

5. Lightly brush prawns with half the butter mixture, then grill, turning occasionally, for 2-3 minutes until charred and just cooked.

6. Arrange prawns on a large platter, scatter with sliced spring onion (if using) and serve with wild rice salad and remaining butter.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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