Orange, Lemon & Garlic Prawns Recipe

"Some people like to marinade the prawns in similar recipes for up to an hour but I find that the citrus juice starts to cook them and can make them a bit tough. I say 2-4 servings but it depends how large the prawns are. I like to double the sauce and pour it over noodles or rice. I found the original recipe on the internet, all on it's own, no poster's name, nothing so I could not give any credits"

Ingredients

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2 tablespoons olive oil
1 teaspoon Dijon mustard
3 large garlic cloves (crushed)
4 tablespoons lemon juice (fresh)

1/2 cup orange juice
1/2 teaspoon dried basil
2 tablespoons vermouth (optional)
1 pound raw shrimp (16 large prawns, peeled and deveined)

Nutritional

Serving Size: 1 (320.1 g)
Calories 318
Total Fat - 16.1 g
Saturated Fat - 2.2 g
Cholesterol - 285.6 mg
Sodium - 1313 mg
Total Carbohydrate - 11.6 g
Dietary Fiber - 2.1 g
Sugars - 5 g
Protein - 31.9 g
Calcium - 162.8 mg
Iron - 1 mg
Vitamin C - 36.3 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Mix together the mustard, lemon juice, orange juice, garlic, basil and vermouth.

Step 2

Heat the oil in a large skillet, medium heat, pour in the sauce.

Step 3

Have it bubbling, add prawns, cook for about 5 minutes or until the prawns are pink. Do not over cook the prawns or they will be tough.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Choose fresh prawns for the best flavor.
If you don't have vermouth, white wine can be used as a substitute.

Ingredient substitutions

For the olive oil, substitute avocado oil. Avocado oil has a higher smoke point than olive oil, making it better suited for cooking at higher temperatures. Additionally, it has a milder flavor which won't overpower the other ingredients in the recipe.
For the vermouth, substitute white wine. White wine has a similar acidity to vermouth, but with a much milder flavor. This will help to keep the flavor of the prawns the star of the dish, rather than the vermouth.

Variations

Tequila Lime Prawns Heat the oil in a large skillet, medium heat, pour in the sauce. Mix together the mustard, lime juice, orange juice, garlic, basil and tequila. Have it bubbling, add prawns, cook for about 5 minutes or until the prawns are pink. Do not over cook the prawns or they will be tough.

Serve with

Coconut Rice: This fragrant and fluffy rice is a perfect accompaniment to the citrusy prawns. The sweetness of the coconut complements the tartness of the lemon and orange juice, and the hint of garlic adds a nice savory flavor. Plus, it's easy to make and can be prepared in advance.

Garlic Roasted Broccoli: This simple side dish is the perfect complement to the coconut rice and prawns. The garlic adds a nice savory flavor, and the roasted broccoli is a great way to get your veggies in. Plus, it's easy to make and can be prepared ahead of time.

FAQ

Q: How long should I marinade the prawns?

A: I recommend not marinading the prawns for more than an hour as the citrus juice can start to cook them and make them tough.

Q: What is the best way to cook prawns?

A: The best way to cook prawns is to quickly sauté them in a pan with some oil, garlic, and herbs. This will help to keep them tender and juicy.

Fun facts:

The orange juice in this recipe is believed to have been popularized by the Spanish Queen Isabella I of Castile, who was known for her love of oranges.

The combination of garlic, lemon and orange is an homage to the flavors of the Mediterranean, which is often associated with the celebrity chef Jamie Oliver.