Skip to main content

Cayenne Buttered Prawns


Prep time: 4 minutes
Cooking time: 4 minutes

INGREDIENTS

  • 150g raw king prawns
  • 3 TBSP butter
  • 2 Cloves garlic (mince)
  • 1/2 Lemon (juice)
  • 1 TBSP Cayenne pepper 
  • 2 TBSP Parsley (finely chopped)
INSTRUCTIONS

  1. Chop the parsley and mince the garlic.
  2. Melt the butter in a frying pan.
  3. Add the garlic, parsley and lemon juice.
  4. Cook for 1 minute then add the prawns on a medium to high heat.
  5. Turn the prawns after 30 seconds.
  6. After a minute remove the prawns and butterfly them.
  7. If you are unsure how to butterfly, simply hold then prawn in one hand, back facing upwards, then slice down the spine of the prawn as close as you can get without halving it. Then fold out the sides like a butterfly.
  8. Return the prawns to the pan and cook for a further 3 minutes making sure all area is coated in the butter mixture.
  9. During the last minute lightly dust each side of the prawns with the cayenne pepper.
  10. Voila :) 
Labels:

Comments

Post a Comment

Popular posts from this blog

Beef & Chorizo Bolognese

Prep time: 10 minutes Cooking time: 25 minutes INGREDIENTS 500g Lean beef mince 2 Carrotts 1 Red pepper 600g Chopped tomatoes 100g Chorzio 85g Smoked (diced) pancetta 3 Cloves of garlic 1 Large red onion 1 TBSP Worcestershire sauce 1 Beef stock cube 1 TSP Dried oegano 1 TSP Dried Basil Salt & pepper (to taste) INSTRUCTIONS Roughly chop the carrots, onion, pepper, garlic and the chorizo. Add them to the pan with the pancetta and cook on a medium heat for 5 minutes. Stir the mince into the mixture and crumble over the stock cube. Season with salt, pepper, oregano and basil.  Cook for a further 10 minutes until the mince is nicely browned. Add the chopped tomatoes and the worcestershire sauce, mix well then cook for a further 10 minutes. Top with fresh basil leaves and parmesan.  Enjoy :)
Post a Comment
Read more

BBQ Chicken with a Lemon Parsley Marinade

Prep time: 3 minutes Cooking time: 10 minutes INGREDIENTS 2 TBSP finely chopped parsley 4 cloves garlic (minced) 1.5 large lemons (juiced) 250g cream cheese Salt & ground black pepper 4 Chicken breasts INSTRUCTIONS Mince the garlic and chop the parsley. Put the cream cheese, garlic, parsley and the juice of 1 lemon into a mixing bowl. Add salt and plenty of ground black pepper. Thoroughly mix until smooth.  Put 2 TBSP of the sauce aside for later. Slightly score the top of the chicken breasts. Lightly coat all of the breasts in the sauce. Add the breasts to the BBQ and baste the top of them with the remaining sauce. Turn them regularly basting the new side each time. Once cooked through remove from the BBQ and serve, smearing the remaining sauce onto the cooked breasts then drizzle with the juice from half a lemon. Add salt and pepper to taste. Voila! :) 
Post a Comment
Read more

Chinese Curry Sauce

This is such an amazingly easy curry sauce to make and tastes exactly like "take away" Chinese curry sauce. You can make it in huge batches and put it in the freezer for future use. Great for all sorts of Chinese curries as well as good old chips & curry. Prep time: 5 minutes Cooking time: 3 minutes INGREDIENTS  1 TSP hot Madras curry powder 1 1/2 TBSP Chinese five spice powder 1 1/2 TBSP ginger powder 1 TBSP garlic powder 3 TBSP plain flour 55g margarine / butter 250ml chicken stock  INSTRUCTIONS - SAUCE (Images below the instructions for guidance) In a small glass, thoroughly mix the madras, five spice, ginger powder and garlic powder until nicely mixed. Put to one side. Melt the butter/margarine in a pan then remove from the heat. Add the flour and mix until it forms a paste (roux). Return back to a low-medium heat and cook the roux for a further 2 minutes stirring regularly. Add the spice mixture to the roux and thoroughly mi...
Post a Comment
Read more