Indulge in a symphony of flavors with our tantalizing Baked Garlic Prawns with Roasted Peppers and Gremolata Toasts. This delectable dish promises a delightful culinary journey, blending succulent prawns, vibrant roasted peppers, and an aromatic gremolata that dances on your palate. Each element contributes a unique layer of taste and texture, resulting in a harmonious ensemble that will captivate your senses. Dive into the savory goodness of the prawns, perfectly cooked to retain their tender texture, while the roasted peppers add a touch of sweetness and smoky depth. The gremolata, a vibrant blend of parsley, lemon zest, and garlic, provides a refreshing contrast and enhances the overall flavor profile. Prepare to be mesmerized by this culinary masterpiece, as every bite promises an explosion of flavors that will leave you craving for more.
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GARLIC & HERB ROASTED SHRIMP
Steps:
- Preheat the oven to 400 degrees.
- Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
- Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.
BAKED GARLIC PRAWNS WITH ROASTED PEPPERS & GREMOLATA TOASTS
For a Christmas Eve dinner that looks impressive but is easy to make, this seafood dish ticks the boxes
Provided by Cassie Best
Categories Dinner
Time 1h20m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the peppers, cut-side up, in a roasting tin. Scatter the sliced garlic into the peppers. Drizzle over half the oil and add a splash of the wine. Season. Cover with foil and bake for 40 mins. Leave to cool for 10 mins. If making ahead, leave at room temperature for up to a few hours until ready to use.
- Meanwhile, prepare the prawns. Remove the heads, peel, and leave the tails intact, if you like. Or, for more flavour, leave them unpeeled. Use a sharp knife to cut down the back of each prawn from the head to just before the tail (this is harder to do if unpeeled, but still worth it). You'll find a black line along some prawns. Remove this with the knife. Keep chilled, following pack instructions, until ready to cook.
- Heat the oven to 220C/200C fan/gas 7. Rub the baguette slices with the garlic clove, then drizzle with 2 tbsp oil. Bake for 10 mins. Leave to cool. Can be made a few hours ahead. For the gremolata, combine the parsley, garlic, oil and lemon zest with a pinch of salt (no more than 1 hr before serving). Cut the lemon in half and set aside.
- Uncover the peppers, then peel and discard the skins. Slice or tear the peppers into strips. Turn the oven up to 240C/220C fan/gas 8.
- Put the prawns and peppers into a 25cm round baking dish. Toss with the rest of the wine, paprika and remaining oil. Season. Lay the prawns in a single layer with the lemon halves, cut-side up. Roast for 10 mins, tossing halfway. The prawns will turn pink when ready. 6 Meanwhile, spread the gremolata over the toasts. Squeeze the lemon halves over the prawns, and serve with the toasts on the side.
Nutrition Facts : Calories 473 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.7 milligram of sodium
BAKED SHRIMP TOASTS
Deep-fried prawn toast is a favorite Bangkok street food. These are baked; for ease of preparation and a reduced fat content. Make ahead for a flavor-filled evening. A Touch of Thai web site.
Provided by Manami
Categories Spreads
Time 40m
Yield 40 appetizers
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Line a baking sheet with aluminum foil or parchment paper.
- Place bread on baking sheet and brush with oil.
- Bake 5 minutes (oil side up).
- Set tray aside to cool.
- In a medium bowl beat the garlic chili pepper sauce and egg.
- Add shrimp, scallions, garlic and cilantro.
- Mix well.
- Flip bread over and spoon shrimp mixture on top, spreading evenly to edges.
- Sprinkle with sesame seeds, and using a pastry brush, dab shrimp with oil.
- Bake 10 minutes.
- Cut each bread slice into 4 triangle or square shaped pieces and serve.
- *For ease of entertaining; the filling can be prepared the day before and refrigerated, as well as the first baking of bread. Store cooled bread on its tray or in a plastic bag.
GARLIC PRAWNS
This is a great easy prawn marinade, they are great on the BBQ, we put them out as appetizers but they can also be a main course. I've also sauteed them with the marinade and used the sauce with pasta or just lapped it up with French bread! ENJOY.
Provided by kathie
Categories Seafood Shellfish Shrimp
Time 1h18m
Yield 6
Number Of Ingredients 8
Steps:
- In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
- Heat an outdoor grill to high heat.
- Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
- If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 6.4 g, Cholesterol 89.1 mg, Fat 18.6 g, Fiber 1.6 g, Protein 10.2 g, SaturatedFat 2.6 g, Sodium 166.3 mg, Sugar 2.7 g
Tips:
- Use large prawns: This will ensure that they cook evenly and stay juicy.
- Don't overcook the prawns: They should be cooked just until they turn pink and opaque.
- Roast the peppers until they are slightly charred: This will give them a smoky flavor.
- Make the gremolata just before serving: This will ensure that it is fresh and flavorful.
- Serve the prawns immediately with the roasted peppers and gremolata: This dish is best enjoyed hot.
Conclusion:
This recipe for baked garlic prawns with roasted peppers and gremolata toasts is a delicious and easy-to-make dish that is perfect for a weeknight meal. The prawns are cooked to perfection and the roasted peppers add a smoky flavor. The gremolata is a refreshing and flavorful addition that brightens up the dish. This dish is sure to be a hit with your family and friends.
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