Prawns All Varieties by N&C Produce – Fresh Delivered – Beautiful 1

Prawns All Varieties Raw by N&C Produce – All Varieties – Fresh Delivered – Beautiful

Prawns All Varieties by N&C Produce – All Varieties – Fresh Delivered – Beautiful

https://ncmeatproduce.co.uk/product-category/butcher-meats/
Prawns All Varieties
Prawns All Varieties

Seafood linguine with chilli https://ncmeatproduce.co.uk/product-category/fish-seafood/prawns/

This seafood dinner is good for special occasions but is also super quick and easy to make.

Valencian seafood noodle paella – Prawns by N&C Produce – All Varieties – Fresh Delivered – Beautiful

This much-loved Valencian seafood noodle paella is the ideal one-pan supper, with everyone diving into the finished creation to nab the choicest morsels. Prawns Stunning by N&C Produce – All Varieties – Fresh Delivered – Beautiful – Prawns All Varieties

Ingredients

  • 3 tbsp olive oil
  • ½ large Spanish onion, chopped 
  • 1 green pepper, chopped
  • 150g prepared squid, chopped into 1cm pieces (see delicious. Kitchen for a guide to squid prep)
  • ¼-½ tsp saffron, toasted in a dry pan
  • 1 tsp smoked sweet pimentos (see Know-how)
  • 1 tsp smoked hot pimento (see Know-how)
  • 2 large fresh tomatoes on the vine, finely chopped
  • 1 fat garlic clove, crushed
  • 100g frozen peas
  • 2 fresh bay leaves
  • 3 fresh thyme sprigs
  • 650ml chicken stock
  • 500g Fido pasta (see tip)
  • 200g sustainable peeled raw tiger prawns (we used frozen Big & Juicy prawns,  from Waitrose)
  • 200g vac-packed cooked Scottish mussels, in the shells if possible, drained
  • Lemon wedges for squeezing

You’ll also need… Prawns All Varieties

  • 34-36cm paella pan or large shallow casserole

Method

  1. Heat the olive oil in the pan over a medium-high heat, then fry the onion and pepper until soft (about 8 minutes). Stir in the squid and cook for 1-2 minutes, then add the saffron and both types of pimento stirring for a minute over the heat. Add the tomatoes and garlic.
  2. Stir in the peas and herbs, then pour in the stock. Season well. Bring to a simmer, then stir in the pasta. Bring back to the boil and bubble over a medium-high heat, uncovered, for 5 minutes.
  3. Push the prawns into the pasta, then simmer for 5 minutes. Add the mussels, tucking the hinges down into the pasta. Cover the pan with 2 sheets of thick foil and simmer for 5-10 minutes over the heat until all the mussels are heated through.
  4. Take the pan off the heat and set aside to rest for 5 minutes, covered with the foil. Serve with lemon wedges for squeezing.

Creamy Garlic Prawns (Shrimp) – Prawns All Varieties

Creamy Garlic Prawns are your favourite Garlic Prawns PLUS a creamy garlic sauce! Few simple little tricks to make a sauce that’s a cut above your basic recipes – deglaze the pan with a little white wine, a splash of chicken stock and sprinkle of parmesan. Because plump prawns demand the BEST sauce!

Plump juicy prawns marinated in garlic then seared in butter, finished with a splash of dry white wine and a squeeze of lemon juice is my go-to way to make prawns. That’s this recipe here Garlic PrawnsPrawns All Varieties –

A classic that will never go out of style. then there’s this version – Garlic Prawns PLUS a creamy garlicky sauce. It’s the jacked up version, a more indulgent one for those nights when you want/need something to impress, and extra sauce to smother your starchy side of choice so you can lavish every single drop of that sauce! – Prawns All Varieties

Prawns by N&C Produce – All Varieties – Fresh Delivered – Beautiful

What you need for Creamy Garlic Prawns

This recipe might call for a few ingredients that others don’t – namely wine, parmesan and chicken stock. But these are the 3 things that gives the sauce extra depth of flavour so it stacks up to great restaurants. So don’t skip them!

  • Prawns / shrimp – use good quality frozen, thawed, or peel your own (you’ll need 1kg /2lb whole prawns). I used to be a total prawn snob and never used pre peeled frozen ones, but nowadays you can get really good quality ones from the fish markets and good fish mongers;
  • White wine – age old trick used by chefs to add extra complexity into sauces by deglazing pans (ie add wine into hot pan after searing meat/prawns to dissolve the precious gold bits stuck to the base of the pan into the sauce = free flavour!). Use any white wine that’s no too fruity (like some Rieslings can be) or too woody (like some Chardonnays). I use Sauvignon Blanc or Pinot Gris, I buy discount bottles for cooking purposes. I keep them for weeks/months in the fridge!
  • Chicken or vegetable stock/broth – as with the wine, this adds an extra depth of flavour to the sauce. Use low sodium so you can be sure your sauce won’t end up too salty;
  • Parmesan – in addition to wine and stock/broth, this is the 3rd power ingredient that makes this creamy garlic sauce extra good. Parmesan is a well known source of umami which is the technical term for “savoury” flavour, and in this recipe it also serves the double purposes of thickening the creamy sauce (instead of using even more cream);
  • Cream – thickened / heavy cream is best because it’s thicker than pure cream which means it needs less reducing to thicken. And full fat is better / thicker than light cream, but this recipe works a treat with low fat too (as well as evaporated milk); and
  • Garlic – because we’re making a Creamy GARLIC Sauce for the prawns! Some garlic is used to marinate the prawns, some to add flavour into the sauce. Prawns by N&C Produce – All Varieties – Fresh Delivered – Beautiful – Prawns All Varieties
  1. Marinate prawns – just a brief 20 minute marinade for the prawns to infuse them with some garlic flavour. Because prawn flesh is so tender, it doesn’t need anymore than that;
  2. Sear prawns – cook these on medium heat, then remove. Cook in batches to make it easier to control the process so you don’t accidentally overcook them. Nobody likes rubbery overcooked prawns!
  3. Sauce garlic & deglaze pan – cook some garlic in a little butter in the same pan (this gets really good garlic flavour into the sauce) then add the wine;
  4. Reduce wine – simmer rapidly on high heat until the wine is reduced down and you no longer smell the  harsh “winey” smell;
  5. Finish sauce – add the stock and reduce that down too, before adding cream. I do this before the cream because it’s faster to reduce it first by itself before adding the cream. Then once the cream is added, it only takes 2 minutes or so to reduce and thicken;
  6. Return prawns into sauce to reheat them gently and bring it all together, then it’s ready to be served!

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