Prawn & Shrimp Recipes
Beara Prawns with Garlic and Parsley serves 4 as a starter
Ingredients;
25-30 large, whole, live Beara prawns or langoustine
1 tbsp olive oil
6 cloves garlic, sliced
2 glasses dry white wine
2 25g knobs of butter
3 tbsp chopped parsley
salt and freshly ground black pepper
Method;
1 Rinse prawns and discard any blackened ones
2 Melt 1x25g butter in a saute pan with olive oil
3 Add garlic and gently soften without browning
4 Add wine and prawns, cover with a lid and cook over a moderate heat for 7/8 mins.
5 Remove prawns and keep warm
6 Boil the liquid for 2 minutes, add remaining butter and seasoning
7 Divide the prawns between hot, large soup/pasta bowls and pour the liquid over the prawns
8 Sprinkle liberally with chopped parsley and serve
Shrimp Pancakes with Sour Cream serves 4
Ingredients;
2 tbsp olive oil
45g spring onions, very finely chopped
45g plain flour
1/2 tsp baking powder
salt and freshly ground black pepper
2 tbsp flatleaf parsley, finely chopped
pinch of paprika
175g brown shrimp, cooked, shelled and finely chopped
cold water
4 tbsp sour cream
Method;
1 Heat 1 tbsp oil over a low heat and gently cook the spring onions until soft
2 Combine the flour, baking powder, salt and black pepper. Add the spring onions, parsley, paprika
and shrimp. Stir well with just enough water until the consistency of thick cream. Rest for 1-2 hrs
3 Heat olive oil in a large frying pan over medium heat. Drop 2 tbsp batter and spread out to make
pancake. Fry untol golden, turning once, (2 mins each side). Repeat until all the mixture is used
4 Drain on paper towels, keep warm, serve with sour cream