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Recipes with raw shell-on prawns

4 recipes that use raw shell-on prawns, with photos, step-by-step instructions and cook times. The quickest, Lowcountry boil, takes 50 minutes. It is most often cooked with garlic, coriander and onion.

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Arroz de marisco

This is not paella. Portuguese arroz de marisco is wet and soupy, eaten with a spoon straight from the pot, and Lisbon families order a big one to share at seafood restaurants on a Sunday, waiting while it is made fresh. The rice simmers in a rich tomato and shellfish broth, then prawns, clams and mussels go in at the end so they stay tender. White wine is traditional and contains alcohol; use more stock instead. A common mistake is letting it stand: the rice keeps drinking the broth, so serve it the moment it is ready. Chef's tip: make the broth from the prawn heads and shells; it is where most of the flavour comes from.

80 minPortugueseFishGluten free
by KrazyBadal 0 views

Ghalieh meygoo

In Bushehr, where the fishing boats bring in Gulf prawns every morning, ghalieh meygoo is the dish cooks make when they want something quicker and a little more festive than the fish version. The same base of slow-fried coriander, fenugreek and garlic is soured with tamarind and fired up with chilli, then the prawns go in for just a few minutes so they stay sweet and juicy. It is eaten with plain chelow rice and a raw onion on the side. A common mistake is simmering the prawns with the sauce from the start, which leaves them rubbery and small. Chef's tip: simmer the prawn shells in the water for 10 minutes first and use that stock; it gives the sauce a real taste of the sea.

65 minPersianFishGluten freeSpicy
by KrazyBadal 0 views

Lowcountry boil

Lowcountry boil, also called Frogmore stew after a village on St Helena Island, South Carolina, is the one-pot party of the Carolina and Georgia coast: new potatoes, corn cobs, smoked pork sausage and fresh shrimp boiled in spiced water, drained and tipped straight onto a newspaper-covered table for everyone to dig in. It is summer food for beach houses, church picnics and Fourth of July. Chef's tip: add everything in stages, timed so the shrimp go in last for only a few minutes.

50 minAmericanFishGluten free
by KrazyBadal 0 views

Sequência de camarão

Around the Lagoa da Conceição and the old fishing village of Santo Antônio de Lisboa, Florianópolis restaurants serve sequência de camarão, a parade of prawn dishes that keeps arriving until you give up: prawns fried in garlic oil, crisp breaded prawns, a light prawn stew with tomato and coconut milk, and pirão made from the shells, with rice and salad. This home version brings the four together for a long lunch. Prawns must be very fresh and kept cold, and every batch is cooked only until pink and opaque right through. The usual mistake is cooking all the prawns at once and serving them lukewarm; the sequence works because each dish arrives hot. Make the stew and pirão first and keep them warm, then fry at the last minute. Chef's tip: buy shell-on prawns and simmer the heads and shells for the pirão; it gives the whole meal its sea flavour.

120 minBrazilianFish
by KrazyBadal 0 views

Goes well with raw shell-on prawns

Recipes with raw shell-on prawns: 4 easy ideas · WhatToEat.Today