Best 4 Roasted Spot Prawns Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Prepare to tantalize your taste buds with the ultimate seafood delicacy - roasted spot prawns. These succulent crustaceans, known for their vibrant orange-red hue, offer a symphony of flavors that will leave you craving more.

Our culinary journey takes you through a collection of delectable roasted spot prawn recipes, each showcasing the unique talents of these exceptional seafood gems. From simple and straightforward preparations to more elaborate culinary creations, we've got you covered.

In one recipe, we'll introduce you to the art of roasting spot prawns with garlic and butter, a classic combination that elevates the natural sweetness of the prawns while adding a touch of savory richness. If you're looking for a more vibrant flavor profile, try our recipe for roasted spot prawns with lemon and herbs, where the citrusy tang of lemon and the aromatic medley of herbs create a refreshing and invigorating dish.

For those who enjoy a bit of heat, our roasted spot prawns with chili and garlic recipe is sure to satisfy. The fiery kick of chili peppers, balanced with the aromatic pungency of garlic, adds an exciting dimension to the prawns' delicate flavor. And if you're craving a taste of the Mediterranean, our roasted spot prawns with olive oil and oregano recipe transports you to the sunny shores of Greece, with its vibrant blend of Mediterranean flavors.

No matter your culinary preferences, our collection of roasted spot prawn recipes has something for everyone. Dive in and explore the diverse culinary landscapes that these exceptional seafood treasures have to offer.

Let's cook with our recipes!

ROASTED SPOT PRAWNS



Roasted Spot Prawns image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 47

16 Spot prawns, butterflied (shell on)
2 pounds Crab Cake Mix, recipe follows
1 quart Hot and Sour Vinaigrette, recipe follows
3 English cucumbers, julienned and seeds removed
1 red pepper, bruniose
1 yellow pepper, bruniose
1 green pepper, bruniose
1 tablespoon ginger, chopped
1 teaspoon shallot, chopped
1 teaspoon garlic, chopped
2 tablespoons mint, chopped
2 tablespoons cilantro, chopped
1 quart Hollandaise, recipe follows
1 ounce olive oil
1/2 Medium yellow onion, small dice
1 stalk celery, small dice
2 pounds crab meat
1/2 cup Mayonnaise, recipe follows
2 tablespoons parsley, chopped
1 1/2 ounces Japanese bread crumbs
3 1/2 quarts lime juice
6 cups sugar
1 1/2 cups honey
8 bunches scallions, green part only chopped
20 garlic cloves, smashed
20 shallots, sliced thinly
1/2 pound ginger, sliced thinly
2 quarts rice wine vinegar
1/2 quart lemon juice
6 quarts orange juice
5 quarts pineapple juice
1 habenero pepper, seeds removed and sliced thinly
1 1/2 cup sesame oil
3 1/2 cup canola oil
3 ounces soy sauce
1 1/2 cups orange juice
4 egg yolks
1 pint clarified butter
2 red jalapeno peppers, roasted
Salt and pepper to taste
Salt and pepper to taste
1 egg yolk
1 tablespoon Dijon mustard
1/3 teaspoon Cayenne pepper
1 ounce lemon juice
Salt to taste
6 ounces olive oil

Steps:

  • Preheat oven to 500 degrees. Stuff 1 tablespoon of crab mixture into each prawn. Place prawns on sheet pan with 2 ounces of water on pan. Cook for approximately 5 minutes.
  • Meanwhile, bring vinaigrette to a boil. Add cucumbers until slightly wilted. Remove from pan and keep warm. Add peppers, ginger, shallot and garlic and reduce sauce slightly. Add mint and cilantro.
  • Place cucumber julienne in center of plate. Add prawns in center. Top each prawn with 1 tablespoon of hollandaise. Finish by spooning vinaigrette around plate.
  • In saute pan, sweat onions and celery in olive oil. Set aside. In a separate bowl, mix crab meat, mayonnaise, parsley, bread crumbs and onion-celery mixture. Chill.
  • In a small, non-reactive saucepan, mix two quarts lime juice with sugar. Cook to a light caramel color stage.
  • Add honey, scallion, garlic, shallot, ginger and vinegar. Reduce by half. Add lemon, orange and pineapple juices, and pepper. Bring to a boil then lower to a simmer. Reduce by 1/4.
  • Strain vinaigrette and chill overnight. Before serving, stir in oils and soy sauce.
  • In a small saucepan, reduce orange juice to 2 ounces. Chill.
  • In a double boiler, whip egg yolks and chilled orange juice until it is 3 times its volume. Add butter in a slow steady stream to form an emulsion.
  • Peel and seed jalapeno. Puree with knife. Add to egg mixture. Add salt and pepper to taste. Hold warm.
  • Blend egg yolk, mustard, pepper, lemon juice, and salt in food processor. Add oil in a small steady stream. Keep chilled.

ROASTED SPOT PRAWNS



Roasted Spot Prawns image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 13

16 Spot prawns, butterflied, shell on
2 pounds Crabcake mix (recipe to follow)
1 quart hot and sour vinaigrette (recipe to follow)
3 English cucumbers, junlianned and seeds removed
1 red pepper, bruniose
1 yellow pepper, bruniose
1 green pepper, bruniose
1 tablespoon ginger, chopped
1 teaspoon shallot, chopped
1 teaspoon garlic, chopped
2 tablespoons mint, chopped
2 tablespoons cilantro, chopped
1 quart Hollandaise (recipe to follow)

Steps:

  • Preheat oven to 500 degrees. Stuff 1 tablespoon of crab mixture into each prawn. Place prawns on sheet pan with 2 ounces in water on pan. Cook for approximately 5 minutes.
  • Meanwhile, bring vinaigrette to a boil. Add cucumbers until slightly wilted. Remove from pan and keep warm. Add peppers, ginger, shallot and garlic and reduce sauce slightly. Add mint and cilantro.
  • Place cucumber julienne in center of plate. Add prawns in center. Top each prawn with 1 tablespoon of hollandaise. Finish by spooning vinaigrette around plate.

PAN-ROASTED PRAWNS



Pan-Roasted Prawns image

Provided by Tyler Florence

Categories     main-dish

Time 1h18m

Yield 6 servings

Number Of Ingredients 6

2 pounds giant prawns, with heads and shells on
1/2 cup extra-virgin olive oil
2 teaspoons Spanish paprika
2 garlic cloves, crushed
1/2 lemon, sliced thinly
Sea salt and freshly ground black pepper

Steps:

  • Make a quick marinade for the prawns by combining them in a bowl with a healthy drizzle of olive oil, the paprika, crushed garlic, lemon slices, salt, and pepper. Toss the prawns so they are coated with all the good stuff and marinate for 5 minutes to 2 hours in the refrigerator.
  • Place a large skillet over medium-high heat and coat with a couple of tablespoons of olive oil. When the oil is hot, pull the prawns out of the marinade and toss them into the pan. Saute for 3 minutes on each side until the shells are red and charred.

GRILLED SPOT PRAWNS



Grilled Spot Prawns image

Provided by Bon Appétit Test Kitchen

Categories     Marinate     Fourth of July     Quick & Easy     Graduation     Father's Day     Backyard BBQ     Dinner     Shrimp     Pernod     Summer     Shower     Grill     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

2 pounds head- and tail-on Santa Barbara spot prawns or jumbo shrimp
5 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper flakes
3 tablespoons Pernod or ouzo
2 tablespoons chopped fennel fronds, divided, plus 1 fennel bulb, very thinly sliced crosswise
Kosher salt and freshly ground black pepper
6 cups (lightly packed) baby arugula
2 tablespoons fresh lemon juice

Steps:

  • Using a small knife or kitchen shears, butterfly shrimp from tail to base of head, leaving peel and head on; devein.
  • Heat 3 tablespoons oil in a small saucepan over medium heat. Add garlic and pepper flakes; saut&eactue; until aromatic, about 30 seconds. Transfer to a medium bowl; stir in Pernod and 1 tablespoon fennel fronds. Season with salt and pepper. Add prawns; toss to coat. Marinate at room temperature, tossing occasionally,for 30 minutes.
  • Prepare a grill to high heat. Grill prawns, brushing with marinade from bowl, until bright pink and just opaque in center, about 2 minutes per side. Transfer to a plate. Mix sliced fennel bulb and arugula in a large bowl. Drizzle lemon juice and remaining 2 tablespoons oil over; toss to coat. Season with salt and pepper.
  • Arrange salad on a plate. Top with shrimp, garnish with 1 tablespoon chopped fronds.

Tips:

  • Choose the Right Prawns: Opt for large, spot prawns that are bright orange or reddish in color, with firm and intact shells.
  • Prepare the Prawns: Rinse the prawns thoroughly under cold water and pat them dry with paper towels. Remove the heads and shells, leaving the tails intact.
  • Season the Prawns: In a large bowl, combine the prawns with olive oil, salt, pepper, garlic powder, paprika, and lemon zest. Toss to coat evenly.
  • Roast the Prawns: Preheat the oven to 400°F (200°C). Spread the prawns in a single layer on a baking sheet lined with parchment paper. Roast for 8-10 minutes, or until the prawns are cooked through and slightly charred.
  • Serve Immediately: Serve the roasted spot prawns immediately with lemon wedges and your favorite dipping sauce.

Conclusion:

Roasted spot prawns are a delicious and elegant appetizer or main course. They are easy to prepare and can be enjoyed as part of a healthy and balanced diet. With their vibrant color and succulent flavor, these prawns are sure to impress your guests and leave them craving more. So next time you're looking for a quick and easy seafood dish, give roasted spot prawns a try!

Related Topics