Garlic Prawn Pasta

This is adapted from a recipe from Thats Life reader recipes sent in by a Kellie Merritt in the ACT. WAs a big hit with the man, who loves garlic prawns in any format. 600g raw green prawns, peeled and the shells reserved (heads too). 1 cup white wine 50g butter 4 cloves garlic 1 tablespoon Dijon mustard 300ml cooking cream 2 tablespoon fresh chives (I used parsley as it grows outside) 400g pasta, cooked and drained. (Kelli says spagettini, I use whatever is in the cupboard) Place the prawn shells, the wine and a cup of water into a saucepan over a medium high heat and cook till liquid reduces by half. Strain and resrve the liquid. Chuck the shells, I don't expect you do eat them. Or the heads. Melt the butter in a large frying pan, over medium high heat. Add garlic and prawn meat and cook, stirring for 2 minutes. Add mustard, cream and the reserved prawn liquid and cook 2 minutes. Stir through hebs and pasta and toss to combine. Serve in bowls with fresh parmesan. Too easy and so quick. Thanks Kelli!

Prawn Qeusadillas

Quesadillas de Camarones
This recipe is from Pioneer Woman Cooks, my favourite food porn website. Translated into Australian by me. We had these last week and they were delish. Quick as well.

8 Flour tortillas
500g raw prawn meat
1 cup taco sauce
1 large onion, chopped
1 red capsicum (could subsitute other veges about 1 cup per capsicum)
1 green capsicum (could substitute other veges but capsicum is the authentic flavour)
2 cups cheese, grated
2 tablespoons olive oil
Salt to taste

Pour taco sauce over prawns. Set aside. All day if necessary, though an hour is enough.
Chop vegetables into large pieces.
Heat frypan over high heat and add olive oil.
Cook vegetables over high heat until they start to get brown/black.
Remove from frypan and set aside. Return frypan to high heat, then dump in the prawns with the sauce. Cook, stirring only occasionally, until prawns look opaque. Add in a little water if the sauce gets dry.
Remove from pan and chop into bite-size pieces.
In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!

Dad's Seafood Soup

At our recent potluck birthday dinner, Dad made this soup and it was just beautiful. A phone call the next day got a basic list of ingredients but he was deliciously vague about quantities. My first attempt didn't taste quite right but will keep practicing. I will edit this again next time I make it.

2 onions, chopped.
garlic, about 4 good teaspoons crushed
tin of crushed tomatoes (I may try 2 next time)
anchovy sauce - yet to find this so I subbed 3 anchovies
oyster sauce, 1 tablespoon
assorted mixed seafood of your choice about 750g worth
cayenne pepper to taste, in our house that is about 1 tsp if it is fresh, 2 if it isn't- in yours maybe 1/4 tsp if you are shy
salt and pepper
white wine, I used 100ml, will use double that next time
cream, maybe half a cup.
stock/water (I boiled up some prawn scraps in 1litre of water for 30 mins)

Fry onions till soft, add garlic fry another minute then add cayenne fry another minute, add tomatoes, anchovy, oyster sauce, wine, stock and then simmer for a bit. Add seafood and cream, serve just a few minutes later when seafood has cooked - just. I sprinkled with chopped green onion as I had some in the fridge but any nice mild green herb like parsley or chives will do. Serve with garlic bread.

Grandpa Ross's Garlic Prawns

My dad invented this recipe. I think it is made for M's birthday every year!! And whenever he catches lots of prawns!

1 large onion, chopped
1 tablesppon oil
1 kilo green prawns, peeled
about a cup of dry Cinzano (Or 3 glugs as Grandpa put it.)
salt and pepper
cayenne pepper, to taste (we like lots)
300 ml cream
1 tablespoon cornflour
1 tablespoon water
chopped parsley or shallots to garnish

Fry onion in oil till soft.
Add prawns to oil, stir fry until going pink. Add cinzano and allow to simmer a little. Add salt, pepper and cayenne. Add cream, then mix flour and water and stir through to thicken. Stir over rice or pasta. Sprinkle top with chopped parsley or shallots