Best 2 Warm Lemon Lime And Lovage Prawns With Pineau Des Charentes Recipes
Indulge in a culinary journey with our delightful Warm Lemon-Lime and Lovage Prawns with Pineau des Charentes recipe, a harmonious blend of sweet, sour, and savory flavors. This dish showcases succulent prawns sautéed in a vibrant sauce infused with the zesty brightness of lemon and lime, complemented by the earthy aroma of lovage and the subtle sweetness of Pineau des Charentes. Accompany this tantalizing main course with our equally delectable recipes for a complete and unforgettable dining experience. Discover the simplicity of our refreshing Lemon Posset, a creamy and velvety dessert with a tangy lemon twist. For a delightful appetizer, try our savory Twice-Baked Goat's Cheese Soufflés, featuring a creamy goat's cheese center encased in a golden brown crust. And to satisfy your sweet cravings, indulge in our luscious Almond and Pistachio Slice, a delectable combination of nutty flavors and a decadent chocolate ganache.
Here are our top 2 tried and tested recipes!
COCONUT PRAWNS WITH CORIANDER MAYONNAISE
I served this as a stater to a three course meal I did the other night, I used large king prawns and allowed for 2 per person as a starter. I love coconut prawns and I make them several ways, I think my favourite is a curry dipping sauce I make when doing a larger platter of coconut prawns. As this was for a dinner party and that sauce takes more time, I decided to go for a more simplistic one that I could make quickly without fuss. This sauce still goes very well with the coconut prawns and takes no time at all, if you end up having leftovers this will keep in the fridge and does go well with meats in sandwiches also.
Provided by The Flying Chef
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Shell and devein prawns, leaving tails intact (makes for better presentation, you will notice from my photo Mine do not as I had to buy them already shelled from my fish store so didn't have a choice.).
- Dip prawns in egg, coat in coconut (I like to double dip so I really get a good coating of coconut, if you do not do this you may need less coconut.)Place prawns on a plate, cover, refrigerate about 20 Min's. Or make ahead of time and store till needed, only same day use though.
- Heat some oil in a frying pan, add prawns, cook on both sides until browned and crisp. Serve with coriander mayonnaise and over roti, if desired. I served mine over crab and zucchini fritters.
- Coriander Mayonnaise.
- Blend turmeric with the water in a small bowl. Stir in remaining ingredients. This can be made ahead of time and just stored in the fridge.
Nutrition Facts : Calories 228, Fat 16.7, SaturatedFat 5.9, Cholesterol 134.7, Sodium 295.8, Carbohydrate 13.7, Fiber 0.8, Sugar 7.2, Protein 6.7
GARLIC PRAWNS IN THE MICROWAVE
Another from the mother in law. I don't leave tails intact, personal preference. Preparation time includes peeling prawns. Spring onions also known as scallions or green onions. UPDATE - thank you to Karen Elizabeth would never have thought to use this as way to cook the prawns to ADD to other dishes such as she did with a vegetable stir fry - great idea, thank you. A PLEASE NOTE - I now have a 900W microwave and I find 3 1/2 to 4 minutes does it, When this recipe was first presented wattages in ovens where very low so the higher wattages today will determine the cooking times.
Provided by ImPat
Categories Very Low Carbs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and devein prawns, leaving tails intact.
- Put prawns into a microwave proof dish or divide prawns into 4 microproof ramekins.
- Combine all other ingredients and pour over prawns or divide between the 4 ramekins.
- Microwave on high for 5 minutes, stirring occasionally.
- Serve with crusty bread.
Nutrition Facts : Calories 257, Fat 19.3, SaturatedFat 3.2, Cholesterol 157.5, Sodium 709.1, Carbohydrate 2, Fiber 0.1, Sugar 0.1, Protein 17.2
Tips:
- Mise en Place: Ensure all ingredients are measured, prepped, and easily accessible before starting the cooking process.
- Fresh Ingredients: Use the freshest seafood, herbs, and citrus fruits to ensure the dish's vibrant flavors.
- High-Quality Pineau des Charentes: Choose a reputable brand of Pineau des Charentes for optimal taste and quality.
- Searing Prawns: Sear the prawns briefly over high heat to create a flavorful crust while maintaining their tenderness.
- Deglazing the Pan: Deglaze the pan with Pineau des Charentes to extract caramelized bits and create a flavorful sauce.
- Cooking Time: Be mindful of the cooking time for the prawns to prevent overcooking and rubbery texture.
- Flavorful Broth: Simmer the prawn heads and shells in water to create a flavorful broth for the sauce.
- Citrus and Herb Infusion: Add lemon, lime zest, and lovage to the prawn broth for a refreshing and aromatic flavor profile.
- Finishing Touches: Garnish the dish with fresh herbs and citrus slices for an appealing presentation.
Conclusion:
This warm lemon-lime-and-lovage prawns with Pineau des Charentes combines fresh seafood, zesty citrus, fragrant herbs, and a touch of Pineau des Charentes to create a delightful culinary experience. By following these tips, home cooks can recreate this restaurant-quality dish in their own kitchens, impressing their guests with its vibrant flavors and elegant presentation. The combination of sweet prawns, tangy citrus, and aromatic herbs, complemented by the subtle sweetness and nutty notes of Pineau des Charentes, creates a harmonious balance of flavors that will tantalize taste buds and leave a lasting impression.
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