Tag: prawn

Quick Creamy Prawn and Spinach Pasta Recipe

creamyspinachandprawnpastaWe were out all day on Sunday and I wasn’t organised enough to put anything in the slow cooker in the morning so when we got home it was a bit of a scramble for dinner as we were low on groceries as well.

I raided the freezer and found a couple of bags of frozen prawns and some frozen spinach and this is what I came up with.

The added bonus of this recipes is that my 5 year old could help out and everyone devoured it.

Do you have any quick emergency meals using stuff around the house?  Please do leave them in the comments below.

 

Quick Creamy Prawn and Spinach Pasta Recipe
Recipe Type: Main
Cuisine: Pasta
Author: Mediocre Mum
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
  • 400g pasta (I used Farfalle, but rigatoni, linguine, spaghetti or penne would work as well)
  • 400g cooked frozen prawns (I used a combination of large and small ones)
  • 90g frozen spinach (partially defrosted)
  • 3 TBSP
  • Crème fraîche
  • 25g grated parmesan
  • Salt and Pepper to Season
Instructions
  1. Bring a large pan of water to a boil.  Add the pasta and cook according to package instructions.  5 minutes before it’s finished add the prawns to the pan with the pasta and boiling water. Ensure they are cooked through.
  2. Strain using a colander and return to the pot. Add the spinach, cream, cheese and season with salt and pepper.  Mix well, until the spinach has fully defrosted.

 

Slow Cooker Sunday – Curry Prawn Pilau

Welcome to our first ever Slow Cooker Sunday.  Basically it’s my cheeky way of getting a few new recipes/inspiration.  Every Sunday I will offer you one of my own recipes.  Hopefully, in return you will share one of your own.

They can be old or new, it doesn’t have to be a full recipe, it could simply be a photo or a link to one of your favourite recipes online.  Technically they don’t need to be cooked in a slow cooker as long as it’s ‘slow cooked’.

I’m hoping it’s fairly simple.  At the bottom of the recipe you will see a Linky with ‘Click here to enter’.  Simply add a title, blog address/url and a picture of your creation.  If you don’t blog you can always leave your recipes in the comment section.  If you get stuck, give me a shout and I can add it for you.

I will endeavour to pop by and visit all of your recipes.  I’m sure I will be favouriting a lot of them.

Please do take a minute to visit a few of the recipes, it’s a great way to meet new people.

If you use twitter the hashtag is #scsunday

Here is my first offering.  I thought I’d start with something fairly simple and family friendly.

Curry Prawn Pilau

I was surprised how nice this turned out.  The original recipe called for red chilli but as my 4-year old, she adores prawns, was eating it I opted to leave these out.  You could opt for chilli flakes after.

We had it as a main meal but you may want to use it as a side dish.

Serves 4

Cooking Time: 4 hours

Cooking Temp: varied*

Ingredients

  • 300g of easy cook basmati rice
  • 2 TBSP of korma curry paste
  • 1 small onion finely chopped
  • 700ml of chicken stock
  • 230g of frozen king prawns
  • 140g of frozen peas
  • ½ tsp of dried coriander

Method

1) Rinse the basmati rice in a sieve until the water runs clear.  Place in the slow cooker.

2) Dry fry the onion and korma paste in a frying pan for 3-5 minutes until the onions are soft.  Scrape into the slow cooker with the rice.  Add the chicken stock, mix, cover and cook.

Note: The recipe suggested that you cook it on high for 2-3 hours.  After about an hour it looked like it may burn dry so I turned it down to medium.  Then a couple of friends dropped by and we shared a bottle of red so I turned it down to low.  My only suggestion would be try it on medium for the duration and if it looks like it may boil dry turn it down to low or possibly add more liquid.

3) 30 minutes before you are ready to serve, add the prawns, peas and coriander, mix well, cover and cook on low.

I hope you find some inspiration and thanks to everyone who took the time to share.  Same time and place next week?

Thai Green Prawn Curry Recipe

Fish is the Dish –Top fish tips for all the family
We have a rule in our house, whoever, does the cooking doesn’t do the washing up.  For the most part it works.  I tend to do more of the cooking as I don’t work in the mornings.  However, this week I had a work deadline, so I didn’t manage to get anything organised.  Hubby was a bit disappointed at first but then jumped in did the cooking and the washing up!  He actually said it was a nice change as he was starting to forget how to cook.

Luckily for him, I had everything sorted including the recipe.  I can’t take a lot of credit for this as we’d been sent a plethora of prawns (one of our favourites) from the lovely folks at Lyons Seafood and a recipe for Prawn curry from Fish is the Dish.

According to hubby the recipe was incredibly easy.  Here it is.

Prawn Curry

Serves 5

Ingredients

  • 5 TBSP of Thai Green Curry Paste
  • 1 tbsp olive oil
  • 1 finely chopped onion
  • 1 tin of chopped tomatoes
  • 1 tin of coconut milk
  • 2 packs of king prawns

 

Method

  1. Heat the olive oil over a high heat and add the curry paste, mixing for a few moments to release the flavours.
  2. Add the finely chopped onions
  3. Add the tomatoes and coconut milk, then reduce the sauce on a medium heat until it starts to thicken.
  4. Once the sauce begins to thicken, add the prawns. They’re already cooked so you just need to heat them through for around 5 minutes.

We served ours on a bed of Jasmine rice.  Originally, we were asked for ways to improve the curry, honestly, it was lovely as it was, but if I did it again I’d be tempted to add some root ginger, kaffir limes leaves and garnish it with some sticks of cucumber.

 

 

 

 

 

 

 

Easy Red Thai Prawn Curry

I was sent this lovely gift basket from the people at Blue Dragon.   It was full of wonderful things; apron, pen, chopsticks, Coconut Milk, Red Thai Curry Paste and a few recipe cards.  Unfortunately, and this isn’t a complaint, but the ingredients didn’t match the recipe cards, so I had to ad-lib a bit and create my version of Red Thai Prawn Curry – Gaeng Phed Goong.  I’m not confident in the kitchen but the result was amazing and it only took about 20 minutes.   If I can do it anyone can.

Serves 3-4

Ingredients

  • 2 TBSP of oil
  • 1 yellow pepper, sliced into chunks
  • 1 red pepper, sliced into chunks
  • 2 TBSP of Blue Dragon Red Curry Paste
  • 400 ml of Blue Dragon Coconut Milk
  • 240g of King Prawns
  • ½ a lime
  • Coriander to garnish
  • Blue Dragon Coconut Cream

Method

Heat the oil in a frying pan.  Add the peppers and sauté 3-5 minutes until soft.  Add the curry paste to the pan, mix and heat for about a minute and then add the coconut milk and bring to a low boil and simmer for 5 minutes stirring occasionally.

Then add the King Prawns and cook for another 5 minutes until pink and cooked through.

Finish by adding the lime juice and garnish with coriander and a swirl of Blue Dragon Coconut cream if you have any.  As you can see by the photos I didn’t.

We served it with basmati rice and naans.  Enjoy!

 

 

 

 

 

 

 

 

 

 

What is Jambalaya?

This is my take on Jambalaya, a creole dish of rice, chicken, prawns and sausages with a few herbs and veg thrown in as well.  I really like this recipe as it only requires on pot, I use a dutch oven.   Another added bonus my 3 year old gobbles it up!

Serves 6

Ingredients:

2 TBSP Vegetable Oil

2 onions, chopped

1 green pepper, chopped

2 sticks of celery

1 tsp of lazy garlic

2 tsp paprika

300g of skinless boneless chicken but into bite-size pieces

100g of Kabanos sausages, chopped

400g tin of chopped tomatoes

450g of Basmati rice

1 litre of chicken stock

1 tsp of oregano

2 bay leaves

200g King Prawns

2 spring onions

Method:

Heat the oil in the Dutch oven then add the onions, green pepper, celery and garlic.  Sauté for about 10 minutes until soft.

Add the paprika and cook for a further minute.  Add the chicken and sausage and cook for a further 10 minutes.

Add the rice and stir well.  Throw in the tinned tomatoes, chicken stock, oregano and bay leaves.  Cover and simmer for another 10 minutes.  You will need to stir it occasionally, don’t panic if it sticks to the bottom.  You may also find that you may need to add a bit more liquid.

Add the prawns and cook for approx 6-8 minutes.  The majority of the liquid should be absorbed.

Just before serving stir in the spring onions.

If you like this recipe you may want to check out more of my recipes here.