Spanish Prawns With Vegetables
Recipe: #31732
April 05, 2019
Categories: Shrimp, Tomato, Australian, Steam, Wok/Stir-Fry, No Eggs, Fresh Tomatoes, Frozen Vegetables, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (398.3 g)
- Calories 496.1
- Total Fat - 29.9 g
- Saturated Fat - 16.1 g
- Cholesterol - 267.4 mg
- Sodium - 1464.7 mg
- Total Carbohydrate - 27.3 g
- Dietary Fiber - 3.1 g
- Sugars - 8.7 g
- Protein - 30.3 g
- Calcium - 149.8 mg
- Iron - 2.1 mg
- Vitamin C - 14.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Toss prawns in half the spice
Step 2
Cook prawns in two batches, cooking each batch in 2 tablespoons of the butter spread in a large, non-stick frying pan over a medium to high heat, stirring occasionally for about 3 minutes, or until just tender.
Step 3
Remove from pan and wipe pan clean.
Step 4
Heat remaining butter spread in same frying pan and add tomatoes and cook, stirring, for about 1 minute, or until soft and then return prawns to pan with 2 tablespoons water and remaining spice and season with salt and pepper and stir for about 1 minute or until hot.
Step 5
Boil, steam or microwave vegetables until tender.
Step 6
Serve vegetables with prawn mixture and crusty bread.
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.
- If using frozen shrimp, make sure to thaw them before beginning the recipe.
- For the butter spread, you can use store-bought garlic butter or make your own using garlic, butter, and a pinch of salt.
- Substitute the shrimp for tofu - this substitution would be beneficial for those following a vegan diet and would still provide a meaty texture and flavor.
- Substitute the butter spread for olive oil - this substitution would be beneficial for those looking to reduce their saturated fat intake and would still provide a flavorful base for the dish.
Indian Prawns with Vegetables Toss prawns in half the spice blend and 1 teaspoon of curry powder. Cook prawns in two batches, cooking each batch in 2 tablespoons of the butter spread in a large, non-stick frying pan over a medium to high heat, stirring occasionally for about 3 minutes, or until just tender. Remove from pan and wipe pan clean. Heat remaining butter spread in same frying pan and add tomatoes and cook, stirring, for about 1 minute, or until soft and then return prawns to pan with 2 tablespoons water, remaining spice and curry powder and season with salt and pepper and stir for about 1 minute or until hot. Boil, steam or microwave vegetables until tender. Serve vegetables with prawn mixture and crusty bread.
Roasted Potatoes - Roasted potatoes are a great side dish to pair with Spanish Prawns with Vegetables. The crispy and savory potatoes provide a balance to the rich and flavorful prawns. They are also easy to prepare and can be cooked in the same oven as the prawns for a quick and delicious meal.
Garlic Bread:
Garlic Bread is a great accompaniment to Spanish Prawns with Vegetables. The garlic and buttery flavor of the bread complements the richness of the prawns and the vegetables. It is also easy to prepare and can be served with the meal for a complete and delicious meal.
FAQ
Q: How do I thaw the frozen shrimp?
A: Place the frozen shrimp in a bowl of cold water for about 10 minutes or until thawed. Make sure to change the water every few minutes to ensure that the shrimp thaw evenly.
Q: How long can I store cooked shrimp?
A: Cooked shrimp can be stored in the refrigerator for up to 3 days. Make sure to store the cooked shrimp in an airtight container.
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Fun facts:
The Spanish prawns with vegetables dish is a popular dish in Spain, where it is known as 'Gambas al Ajillo'. It was made famous by the Spanish poet and playwright Federico García Lorca, who was known to enjoy this dish.
The butter garlic spread used in the recipe is said to have been invented by the French chef Auguste Escoffier. Escoffier was a famous chef who is credited with modernizing French cuisine in the 19th century.