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Full Online Book HomeLearning KitchenFishandseafood - Shrimp - Maree's Prawns
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Fishandseafood - Shrimp -  Maree's Prawns Post by :ecmagic Category :Learning Kitchen Author :Unknown Date :February 2012 Read :733

Click below to download : Fishandseafood - Shrimp - Maree's Prawns (Format : PDF)

Fishandseafood - Shrimp - Maree's Prawns

1kg green king prawns (*or* work out how many prawns you want to serve per person and buy the appropriate amount)
juice of 4 limes
6 cloves of garlic, crushed
2 tablespoons of finely chopped fresh coriander
1/2 teaspoon salt
freshly ground pepper
125ml light oil
wedges of lime or lemon to serve

Skewer the prawns (straightening them out) dividing them equally between the skewers. Place the prawns in a flat dish (not aluminium) with sides. Mix everything else together in a jar with a tight lid, shake well and pour over the prawns. Cover and leave to marinate in the fridge for at least one hour (too long will have them "cooking" in the marinade. Turn them occasionally.

Grill on the bbq (don't overcook) and serve with the wedges of lime/lemon.

If you're going to use the wok or frypan, cook as for a stir-fry.
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Fishandseafood - Shrimp -  Marinated Shrimp And Veggie Salad Fishandseafood - Shrimp - Marinated Shrimp And Veggie Salad

Fishandseafood - Shrimp -  Marinated Shrimp And Veggie Salad
1/2 c. vegetable oil 1/2 c. olive oil 1/2 c. white vinegar 1 Tbsp. sugar 1 Tbsp. lemon juice 2 cloves garlic, minced 1 tsp. salt 1/4 tsp. dry mustard 1/4 tsp. white pepper 10-12 oz. broccoli, in bite-sized pieces 10-12 oz. cauliflower, in bite-sized pieces 1 lb. medium shrimp, peeled, deveined and cooked 14 oz. bottle artichoke hearts Chopped parsley Pimento strips Blend first 9 ingredients together. Place vegetables and shrimp in large bowl; pour marinade over veggie mix. Place in refrigerator for 24 hours. To serve, drain marinade off of vegetables (reserve) until they appear to be completely drained.

Fishandseafood - Shrimp -  Mango-shrimp Salad Fishandseafood - Shrimp - Mango-shrimp Salad

Fishandseafood - Shrimp -  Mango-shrimp Salad
1 mango, sliced 4 med. tomatoes, seeded and sliced into wedges 1 avocado, sliced 4 small tomatillos, sliced half a med. red onion sliced 1 dozen peeled cooked shrimp Dressing: 4T olive oil 1 T Japanese seasoned vinegar 1 T cider vinegar 1 T balsamic vinegar 1 t oregano salt and pepper Place all salad ingredients in a medium bowl. Combine dressing ingredients and pour over salad. Toss gently to coat.