Tag Archives: Prawns

Quick And Easy: Prawn Salad With Rocket And Pomegranate

Last but not least, today I am publishing a wonderful prawn salad with rocket leaves and lots of pomegranate seeds. Extremely easy to make and perfectly balanced, this dish is real treat!!!

It will definitely become a classic at my dinner parties!

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Prawn salad with rocket and pomegranate.

350 g prawns tails

125 g rocket (arugula)

2 spring onions, washed and finely sliced (only the tender part)

half bulb of fennel, washed and finely sliced

2 stalks of celery, washed and finely sliced (only the tender part)

the seeds of a pomegranate

for the lime citronette

the juice of 1/2 a lime

4 tablespoons of extra virgin olive oil

salt and pepper to taste

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Method.

1. Peel and devein the prawns, then poach in water for a few minutes.

2. Drain the prawns and let cool.

3. Place the arugula, the fennel, the spring onions and the celery in the plates, then add the prawns and garnish with plenty of pomegranate seeds.

4. Make the lime citronette. Mix 4 tablespoons of extra virgin olive oil with the juice of half a lime, then season with salt and pepper.

5. Pour the lime dressing over the salad and serve.

Also see Rice Flour Chocolate Cookies With Pomegranate and Light Sabayon With Pomegranate And Pistachios

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Insalata di gamberi con rucola e melagrana.

350 g di code di gambero

125 g di rucola

2 cipollotti, lavati e tagliati finemente (solo la parte tenera)

2 gambi di sedano, lavati e tagliati finemente (solo la parte tenera)

1/2 finocchio, lavato e tagliato finemente

i chicchi di una melagrana

Per la citronette di lime

il succo di mezzo lime

4 cucchiai di olio extra vergine d’oliva

sale pepe q. b.

Preparazione.

1. Sgusciate i gamberi e togliete il budellino. Fate bollire i gamberi per qualche minuto.

2. Scolate i crostacei e fateli raffreddare.

3. Mettete i gamberi con la rucola, i chicchi di melagrana, il finocchio e i cipollotti nei piatti.

4. A parte, preparate la citronette di lime. Mescolate 4 cucchiai di olio extra vergine d’oliva con il succo di mezzo lime, sale e pepe.

5. Condite l’insalata di gamberi con la citronette di lime e servite.

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Prawns With Pineapple In Sweet And Sour Sauce

A touch of exotic flavour in this light stir-fry recipe. By now you all know, I like to prepare different things and vary my diet. Well, this week I thought that a stir-fry would be really lovely to celebrate the warm weather. I could just imagine enjoying this dish with a nice glass of chilled white wine during a lovely sunset, sitting by the sea…Just perfect!!

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Prawns with pineapple in sweet and sour sauce.

Ingredients

For 3 servings

Easy

Preparation: 20 minutes

250 g (8.8 oz) of cleaned and peeled prawns

2 spring onions,  sliced

1 big red bell pepper

350 g (12.3 oz) pineapple (cleaned)

4 radishes (without leaves)

3 tablespoons soy sauce (use a naturally fermented soy sauce, which meets gluten free standards)

2 tablespoons lime juice

3 tablespoons extra virgin olive oil

ground black pepper to taste

fresh chillies to taste (optional)

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Method.

1. Cut and clean the pineapple, removing all the hard parts (including the centre).

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2. Wash and cut the bell pepper, then wash and slice the radishes.

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3. In a frying pan (or a wok), sauté the garlic and the spring onions for a few minutes with 3 tablespoons of extra virgin olive oil.

4. Add the pineapple and bell pepper, cut into small cubes. Fry for 5 minutes, then add the prawns and stir.

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5. Separately, mix the lime juice with the soy sauce, previously diluted with a little bit of water. Pour into the pan and stir well.

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6. Stir fry over a medium heat for a few minutes, then turn off the heat. Add the crunchy radishes, season with black pepper and serve with a cup of steamed basmati rice. You can add some fresh chillies if you wish.

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Gamberi in salsa agrodolce.

Ingredienti

Per 3 persone

Facile

Preparazione: 20 minuti

250 g di gamberi puliti

2 spicchi d’aglio, tagliati a pezzi

2 cipollotti, tagliati a fettine

1 peperone rosso (abbastanza grosso)

350 g di ananas (già pulito)

4 ravanelli (senza foglie)

3 cucchiai di salsa di soia (usate una salsa di soia fermentata naturalmente)

2 cucchiai di succo di lime

3 cucchiai di olio extra vergine d’oliva

pepe q. b.

peperoncino q. b. (facoltativo)

Preparazione.

1. Tagliate e pulite l’ananas, togliendo tutte le parti dure (compresa la parte dura al centro).

2. Lavate, tagliate a pezzi il peperone e affettate i ravanelli. Mettete i ravanelli da parte.

3. In una padella (o un wok), fate soffriggere i cipollotti e l’aglio per qualche minuto, in abbondante olio extra vergine d’oliva.

4. Aggiungete l’ananas e il peperone (tagliati a cubetti abbastanza piccoli). Fate soffriggere per 5 minuti, poi aggiungete i gamberi.

5. A parte, unite il succo di lime alla salsa di soia, precedentemente allungata con un po’ d’acqua. Amalgamate il tutto e versate il condimento in padella. Mescolate bene.

6. Fate friggere a fuoco medio per qualche minuto, poi spegnete il fuoco e aggiungete le fette di ravanelli. Servite con del riso basmati e aggiungete del pepe e/o peperoncino, se lo desiderate.

Steamed Prawn and Bell Pepper Kebabs.

Today I am publishing my first recipe of the year, after taking a little break.
Bearing in mind that many of you will be on a diet, just like me, after a full-on Christmas feast, I decided to go for a light and delicate starter made with seafood and vegetables . Experimenting in my kitchen, not long ago, I discovered that the delicate flavours of yellow bell peppers and prawns complement each other very well, especially if steamed. This recipe is very healthy and the preparation is quick and easy, however it’s important to get the cooking time right, because if you overcook the ingredients the final result won’t be any good, as the bell peppers will become too soft and the prawns will turn out hard, dry and chewy. In order to avoid this follow carefully the instructions and you’ll have the most amazing prawn kebabs!
Tip. As a light meal, serve the prawn kebabs with steamed basmati rice.
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Prawn and bell pepper kebabs.
Ingredients
for 4 people ( for 8 kebabs)
2 big yellow peppers (or 3 small peppers)
450 g prawn tails, to clean
a few leaves of fresh parsley
6 tablespoons of extra virgin olive oil
3 tablespoons of lime juice
salt and pepper to taste
1. Wash the peppers, remove the core, pith and seeds, then cut them into 2 halves.
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2. Wash and peel the prawns. Using a knife, remove the hard parts and the dark vein on the back.
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3. Steam the peppers for about 10-15 minutes (external side facing down).
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4. Remove the peppers from the heat, peel the skin off using a knife and cut them into small pieces (about 4 cm).
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5. Steam the prawns for about 3 minutes.
6. Insert the skewers, alternating pieces of pepper with prawns.
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For the seasoning (lime citronette sauce).
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1. In a small bowl, mix 6 spoons of extra virgin olive oil with the lime juice.
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2. Chop a few parsley leaves finely.
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3. Mix all the ingredients together with some salt and pepper.
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4. Season the prawn kebabs and serve them warm with the sauce.
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Spiedini di Gamberi e Peperoni (cottura a vapore).

Ingredienti

per 4 persone (8 spiedini)

2 grandi peperoni gialli (o 3 piccoli)

450 g di code di gambero (da pulire)

alcune foglie di prezzemolo

6 cucchiai di olio extra vergine di oliva

3 cucchiai di succo di lime

sale e pepe q b

1. Lavate, pulite e tagliate i peperoni in due.

2. Pulite e sgusciate i gamberi, eliminando completamente la buccia e il budellino nero.

3. Fate cuocere i peperoni a vapore per 10-15 minuti (con la parte esterna verso il basso).

4. Togliete i peperoni dal fuoco, sbucciateli delicatamente e tagliateli a pezzetti rettangolari.

5. Fate cuocere a vapore i gamberi per 3 minuti.

6. Infilzate gli ingredienti con degli spiedini di legno, alternando dei pezzi di peperone ai gamberi.

Per la citronette di lime.

1. In una piccola ciotola, mischiate 6 cucchiai di olio extra vergine di oliva con 3 cucchiai di succo di lime.

2. Tritate qualche foglia di prezzemolo molto finemente.

3. Unite tutti gli ingredienti, aggiungendo anche un po’ di sale e pepe.

4. Condite bene gli spiedini di gamberi e serviteli tiepidi, accompagnandoli con il condimento.