Best 2 Butter Poached Spot Prawns With Israeli Couscous Recipes
Indulge in a culinary journey with our tantalizing butter-poached spot prawns, artfully paired with fluffy Israeli couscous. This delectable dish showcases the sweet, succulent flavors of spot prawns, gently poached in a rich, aromatic butter sauce. The Israeli couscous, with its delicate nutty flavor and fluffy texture, provides a delightful contrast to the tender prawns. As a delightful accompaniment, we present a zesty lemon-parsley sauce that brightens the dish with its vibrant flavors. This recipe is not only a feast for the taste buds but also a visual spectacle, with the vibrant colors of the prawns and couscous creating a stunning presentation. With step-by-step instructions and helpful tips, this recipe is accessible to home cooks of all skill levels. Prepare to embark on a culinary adventure that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTER-POACHED SHRIMP AND ORZO RECIPE BY TASTY
Here's what you need: water, butter, lemon, fresh thyme, shrimp, garlic, shallot, orzo, chicken stock, salt, pepper, spinach, fresh parsley
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Over low heat, add water to your saucepan and slowly incorporate the butter, a few tablespoons at a time. Whisk together to make sure the water and butter combine and doesn't separate.
- Add the lemon zest and sprig of thyme and give it a stir. Add the shrimp and poach for eight to 10 minutes. Remove shrimp and set aside. Discard the sprig of thyme.
- In the same saucepan and over low heat, add garlic, shallots and the orzo. Salt and pepper to taste. Stir until all the liquid has been absorbed.
- Pour in the chicken stock and cook until the orzo is al dente. Stir occasionally to make sure nothing is sticking to the bottom of the saucepan.
- Once the orzo is al dente, add the spinach. Stir in until just wilted. Remove from heat.
- Serve the spinach and orzo, place a few shrimps on top and garnish with chopped parsley.
- Enjoy!
Nutrition Facts : Calories 809 calories, Carbohydrate 63 grams, Fat 53 grams, Fiber 2 grams, Protein 17 grams, Sugar 6 grams
ONE-POT ISRAELI COUSCOUS SHRIMP-AND-VEGGIE BOWLS
Cooking for a family can be time-consuming, but doing the dishes afterwards is what gets to me. Making one-pot meals has become one of my goals, and this is a favorite recipe from that challenge. This entire meal comes together in 30 minutes and tastes like a traditional couscous salad meets risotto-without all the work. Israeli couscous, a variety with bigger, more pearl-like grains than standard couscous-turns tender and creamy when slow-simmered in broth, and the shrimp and zucchini come out perfectly cooked. Everything is brought together with a bright and tangy vinaigrette, fresh herbs and Parmesan. Whether for dinner or lunch, my hope is that this recipe makes your day a little easier and a little more delicious.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a 10- to 12-cup Dutch oven or large saucepan with a tight-fitting lid over medium-high heat. Add the onion, zucchini, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté until the onion and zucchini soften and the zucchini is just beginning to turn golden brown in spots, about 5 minutes.
- Reduce the heat to medium and stir in the garlic and couscous. Cook, stirring, until the couscous is toasted, about 2 minutes. Stir in the wine and cook, stirring and scraping the bottom of the pan, until the wine evaporates, about 1 minute. Stir in the broth and 1 teaspoon salt. Bring to a boil.
- While the broth comes to a boil, sprinkle the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss. Lay the seasoned shrimp over the top of the couscous, cover the pot, and reduce the heat to low. Cook until the couscous absorbs most of the liquid and is tender and the shrimp is cooked through and bright pink, about 15 minutes.
- Remove the lid and increase the heat to medium. Simmer until any remaining liquid evaporates, about 1 minute. Remove from the heat.
- Whisk together the lemon zest and juice, orange juice, olive oil and 1/4 teaspoon each salt and pepper in a small bowl. Stir the vinaigrette into the couscous until combined. Stir in the tomatoes and herbs. Divide among 4 serving bowls and garnish with Parmesan.
Tips:
- Select the freshest spot prawns available. Look for prawns that are firm to the touch and have a vibrant color. Avoid prawns that are limp or have a dull color.
- Use high-quality butter. The butter will add flavor to the prawns, so it's important to use a good quality butter that has a rich flavor.
- Do not overcrowd the pan when poaching the prawns. If the pan is too crowded, the prawns will not cook evenly.
- Be careful not to overcook the prawns. Overcooked prawns will be tough and chewy. Cook the prawns just until they are opaque and cooked through.
- Serve the prawns immediately. Prawns are best served immediately after they are cooked. The longer they sit, the less flavorful they will be.
Conclusion:
Butter-poached spot prawns with Israeli couscous is a delicious and elegant dish that is perfect for a special occasion. The prawns are tender and flavorful, and the Israeli couscous is a light and fluffy accompaniment. This dish is sure to impress your guests.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
