Novice cook seeks easy but scrummy prawn recipes.

[Berr]

Inspired by you guys, I've recently acquired several cookery books, and this afternoon I've bought- from one of those chaps that arrive in a white refrigerated van- a box of frozen king prawns. Disappointed to find that there are very few recipes in the books I have i.e. Delia Parts 1-4, British Food, Year Round Dairy Cookbook, Naked Chef 2. Can anybody suggest something really good that even I could make?
Berr.

[voodoo veg]

Chilli Prawn Linguine

...serves 6 (half for two as we're greedy!!!)

1. Mix dressing in a small bowl using...2 tbsp fromage frais or creme fraiche etc (even mayo works), grated zest and juice of 2 limes(lemons at a push!!!) and 2 tsp sugar(any type)...season with salt 'n' pepper and set aside.

2. Cook 280g/10oz linguine pasta as per packet instructions...add 200g/80z sugar snap peas for the last two mins of cooking

3. While pasta cooking...heat 2tbsp olive oil in wok/frying pan,chuck in a finely chopped red chilli and garlic(vary amount for personal taste) and stir for 30 secs before throwing in 24 of your prawns!!! Stir around for approx 3 mins until going pink then add 12 cherry tomatoes that have been halved, keep stirring until they start to soften.

4. Drain pasta and peas (you could even use frozen actually!!!), mix well with prawn mixture, add some torn basil or coriander leaves and season again with salt and pepper.

5. You can drizzle the dressing on the pasta or on some salad to accompany it...whichever you prefer

6. Personally I don't bother too much with exact quantities and only ever use a recipe as a guide often substituting one veg for another...use your imagination!!!!!!

[Berr]

Hi there VV, Thanks for what looks like the very thing! When I read, "We're greedy!" I thought, "Oh,aye, but I'M greedy's cousin VERYVERYGREEDY". Then I saw 24 prawns! That's a small North Atlantic harbourfull! And these are the size that when 24 are lifted out there's a perceptible drop in the water level . Never fear, I shall proceed as instructed, and report in due course! Thank you!
Berr.

[Alice]

Hi Berr, for recipes for everything try www.epicurious.com

[Nicos]

Even easier!.....melt some butter in a pan,add chopped chlli and garlic (pastes if you wish) and gently heat to cook through. Add some coconut milk and prawns and gently reheat to ensure prawns are thoroughly either cooked or reheated and pour over cooked rice (fragrant is better). Alter the amounts of ingredients to your taste. Nice salad to finish.

[Berr]

Thank you,Nico! I like that not 'cos it's simple but 'cos it's fundamental, and that's what a rookie needs, I think, basics to build on.

[Lesley Jay]

For all fish and seafood recipes go to www.seafish.org/plate/recipes.asp

[Berr]

Thanks, Lesley Jay. Another excellent site. Bookmarked.

B.

[eskymo]

Wow - that's a good site - thanks for the link. Fish van comes in the morning so I'm going to stock up and make my OH some tasty dishes!

[Berr]

It's abundantly clear, Eskymo, that your culinary expertise much transcends sealion stew and penguin fritters. Those soups!!! You should be challenging that appalling Baxter woman.

B.

[eskymo]

Thank you for the compliments...what can I say...I just love cooking! And I love cooking for other people and making folk happy with food glorious food. I guess it's a trait inherited from my mother as she was an amazing cook!

[nick the grief]

Prawn site

Fry some Mushrooms & Onions in some butter.
then make into a white sauce (or Bechemel I think is it proper name).

Add your prawns & pour over a nice bit of Plaice (or Smoked Haddock). Grate some Cheese on top & some slices of Tomato.

Cover with film & microwave till the fish is almost done then brown the cheese under the grill.

Don't know what it's called cos it's one I made up one day when we didn't know what to have, so I raided the freezer

Great with hot crusty Garlic bread & a nicely chilled Aus Chardonnay

Nick le chef

[Lesley Jay]

Not just a pretty face then Nick!!

[Berr]

Thanks Nick. A bit decadent for a Presbyterian but looks comme un doddle, un morceau de gateau. I'll call it "Fruits de Mer a Nique le Doloreux"

[nick the grief]

Call me for dinner then Berr

I am multi faceted LJ (I think that means two faced )