Prawns With Fennel, Saffron & Ginger
Recipe: #32971
July 19, 2019
Categories: Shrimp, Fennel Onions, Potluck, Slow Cooker, Canned Tomatoes, more
"From our weekday newspaper, The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (260.9 g)
- Calories 153
- Total Fat - 5.1 g
- Saturated Fat - 0.7 g
- Cholesterol - 157.4 mg
- Sodium - 715.8 mg
- Total Carbohydrate - 8.6 g
- Dietary Fiber - 2.2 g
- Sugars - 4.1 g
- Protein - 18.4 g
- Calcium - 89.2 mg
- Iron - 0.9 mg
- Vitamin C - 16.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat your slow cooker to High.
Step 2
If the tops are still on the fennel, roughly chop some of the fronds and set aside and then thinly slice the fennel bulb lengthways from the base and put into a bowl and then aAdd the olive oil, tomatoes, onion, ginger, paprika, chilli powder, saffron and a generous seasoning of salt and pepper.
Step 3
Give it a good stir, then tip into the slow cooker and cover and cook for 2 hours, until the flavours have developed and the fennel is tender.
Step 4
Working quickly to avoid losing too much heat, arrange the prawns on top of the fennel and tomato mixture and cover and cook for 20 minutes, until the prawns are pink and cooked.
Step 5
Serve on a bed of brown rice and garnish with the herbs.
Tips
No special items needed.
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.
- Choose fresh fennel with feathery fronds for the best flavor.
- Look for large raw prawns with the shells on for the best texture and flavor.
- Substitute the shrimp with tofu: This is a great vegetarian option, and tofu is a great source of plant-based protein.
- Substitute the tomatoes with canned diced tomatoes: This is a great way to reduce the cooking time, as canned diced tomatoes are already pre-cooked.
Lemon and Garlic Prawns Heat the olive oil in a large skillet over medium-high heat. Add the prawns and cook for 2-3 minutes, stirring occasionally. Add the garlic and lemon juice and cook for another minute. Stir in the parsley and season with salt and pepper to taste. Serve with steamed brown rice.
Roasted Asparagus with Lemon and Parmesan. Roasted asparagus is the perfect side dish for this flavorful and fragrant Prawns with Fennel, Saffron & Ginger recipe. The roasted asparagus is lightly seasoned with lemon and Parmesan for a delicious contrast to the saffron and ginger flavors of the prawns.
Roasted Potatoes with Rosemary and Garlic:
This delicious side dish pairs perfectly with the Prawns with Fennel, Saffron & Ginger recipe. Roasted potatoes are seasoned with rosemary and garlic, providing a savory flavor that complements the saffron and ginger flavors of the prawns. The potatoes are roasted to a golden brown, adding a delicious crunch to the meal.
FAQ
Q: Can I use frozen prawns for this recipe?
A: Yes, you can use frozen prawns for this recipe. Just make sure to thaw them before adding to the slow cooker.
Q: Can I use other vegetables in this recipe?
A: Yes, you can use other vegetables in this recipe. Any vegetables that are suitable for slow cooking, such as carrots, potatoes, and onions, can be used.
1 Reviews
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Fun facts:
The saffron used in this recipe is one of the most expensive spices in the world. It is obtained from the dried stigmas of the Crocus sativus flower and was once used to dye the robes of Buddhist monks.
The combination of prawns, fennel, saffron and ginger is said to have been popularized by the famous French chef, Auguste Escoffier. He was the first to introduce the concept of haute cuisine, elevating French cooking to a high art form.