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Five ways to enjoy prawns for weekend snacks

24 mayo, 2021

Prawns (and also prawns) are products that we can easily find and that we associate with celebrations and moments of joy. Today we want to remind you five ways to enjoy with prawns in the weekend snack.

Cooked, grilled, baked or in simple preparations, prawns are always a good resource for celebrations, and it is also not an expensive ingredient -except for some exquisite varieties- or difficult to buy. That is why today we propose these five different ways to prepare these crustaceans to enjoy at aperitif time.

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Garlic prawns in the microwave, in 5 minutes

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We peel the prawns, separating their heads and shells, which we save to make a broth or stock with them to use in rice recipes. We remove the intestine giving a longitudinal cut so that they are well cleaned. We booked.

We peel the garlic cloves and slice them. We put them in a microwave-safe clay dish with extra virgin olive oil and chilli. We bake in the microwave at 800W of power for 2 and a half minutes.

We remove the source from the microwave, add the prawns, season slightly and mix with the oil so that it soaks the prawn tails well. Bake another two minutes at 800W and remove from the microwave. Let stand two minutes and sprinkle with chopped parsley, serving immediately.

More details | Garlic prawns recipe in the microwave

Cooked prawns

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  • Ingredients: Prawns, water, ice and salt
  • Elaboration: The container is very important, especially its size. We use a large pot so that the prawns have room to move around during cooking. We fill it with three liters of water and add 100 grams of salt. We put the pot on the fire and bring to a boil. While this is happening we prepare a large container with another three liters of water and 100 grams of salt. We stir to dissolve the salt as much as possible and we add a good amount of ice. The idea is to obtain an icy salty water in which to quickly cut the cooking of the seafood so do not skimp on ice cubes. When the water in the pot is boiling, add the prawns, turn off the heat, cover and count between a minute and one and a half for the prawns. The exact amount of time will depend on the size of the parts, but these guidelines will usually work for most. We remove the prawns immediately with a slotted spoon and submerge them in the container with ice-cold salty water. After five minutes of cooling we can remove them and transfer them to a colander or plate with kitchen paper to dry.

More details | Cooked prawns recipe

From the freezer to the table: how to cook prawns or prawns without thawing them beforehand

Prawns Baked

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  • Ingredients: 8 prawns, 2 cloves of garlic, extra virgin olive oil to taste, white wine or cava (optionally) 50 ml and coarse salt
  • Elaboration: Baking these prawns is an easy task. We begin by removing the whiskers from the shellfish so that they do not get in our way and carefully place them in an oven-safe dish, preferably a ceramic one, to help them cook on top and bottom at the same time. Carefully add a drizzle of extra virgin olive oil over the prawns, making sure it is distributed. We can help each other later with a kitchen brush to give them shine. Chop some garlic cloves and add them over the prawns and between the holes. We preheat the oven to 190º with heat up and down and bake for 15 minutes. Optionally, as when we make whiskey prawns, we can add a good splash of white wine or cava, which will give them a very special touch. After 15 minutes, we remove the dish from the oven, paint a little the surface of the prawns that will have dried a bit, with the brush dipped in the juices, and we take it to the table where everyone will be looking forward to seeing this dish arrive.

More details | Baked prawns recipe

Prawn aguachile

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  • Ingredients: 300 g of peeled frozen prawn tails, half an onion, 1 cucumber, 1 jalapeño pepper, 1 cup lime juice, 1 tablespoon lemon juice, salt and chopped fresh coriander
  • Elaboration: We start by defrosting the prawns and, with the help of a knife, we remove the intestine. We wash them, dry them with kitchen paper and open them in half, lengthwise. We arrange them in a bowl and sprinkle them with the lime juice. We let them marinate in the fridge for 10 minutes. We cut the onion into feathers, put it in a colander and pass it under the stream of cold water. We chop the coriander leaves. Peel the cucumber, open it in half, remove the seeds and crush. Add the lemon juice and season with salt. Drain the prawns, arrange them in a serving dish, over it we distribute the crushed cucumber, the coriander, the onion and the chopped chilli. We serve right away.

More details | Prawn aguachile recipe

Prawns with oyster sauce

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  • Ingredients: 12 Prawns, 3 tablespoons oyster sauce, Extra virgin olive oil to sauté the prawns, Chopped chives to decorate, 2 tablespoons soy sauce, 1 Garlic clove, 1 Optional Cayenne Chilli
  • Elaboration: We prepare the prawns – you can use large prawns, prawns or any other similar shellfish – separating their heads and peeling the tails. We take the opportunity to give them a longitudinal cut and remove the intestine, that black “vein” that we do not want to eat. In a bowl we collect the contents of the heads, squeezing them between the fingers, since the coral that we collect will add a great flavor to our sauce. The tails, we sauté them until they have an intense orange color and we reserve them. Chop the garlic and brown it a little in the same pan where we have sautéed the shrimp tails. Add three tablespoons of the oyster sauce and the coral from the heads, stirring until it is integrated. Then we add two tablespoons of soy sauce and half a glass of water, stirring well. We let the sauce reduce for about three minutes over high heat and we return the shrimp tails to the pan, letting them soak up the juices while we sauté the whole for another couple of minutes. We serve by adding chopped chives on top and we try to eat them very hot.

More details | Prawn recipe with oyster sauce

Directly to the Palate | Weekend snack