Summer Prawn Recipes
One of the best ways to celebrate the return of summer weather is with fresh, seasonal dishes incorporating some of your favourite foods. If you’re wild about prawns, these recipes will be the perfect addition to the season’s celebration of this fabulous ingredient. Whether you’re planning a relaxed and intimate dinner or throwing a great dinner party, these recipes will enliven the table conversation and your palate.
Zesty Spaghetti with Prawns and Chorizo
This unforgettably delicious dish brings together the best elements of summer dining, and forms the perfect centrepiece for any table.
- 400g spaghetti
- 200g green beans, prepared, blanched, and refreshed
- 500g cherry tomatoes, cut in half
- 1 chorizo, sliced thinly
- 1c wild rocket
- 1 small red onion, thinly sliced
- 500g cooked, peeled prawns, deveined, with tails (available from your favourite butcher online)
- 1 lemon, finely zested and juiced
- 150g marinated feta, drained
- 2tbsp oregano, finely chopped
- 2tbsp flat leaf parsley, finely chopped
Line a baking tray with foil and preheat your oven to 180 degrees Celsius. Then, place the cherry tomatoes in a single layer on the tray, drizzling with 1 tbsp of oil. Roast for 20 minutes and set them aside.
Cook your pasta until al dente, draining it and setting it aside.
Heat a tablespoon of olive oil in a frying pan over medium to high heat and cook the chorizo for approximately 1 minute on each side until it is crispy. Drain it thoroughly on a paper towel.
Then, in a large bowl, toss it with the pasta, green beans, wild rocket, lemon zest, onion, olives, prawns, two thirds of your drained feta, and half the cherry tomatoes.
In a small bowl, whisk together your lemon juice and two tablespoons of olive oil, with salt and pepper to taste. Add half of your freshly chopped herbs, respectively, and toss with your pasta.
You can elect to divide the pasta into four separate servings and garnish individually, or you may serve it in a large bowl, garnishing it with the remaining parsley and oregano
Grilled Asian Prawns with Fresh Summer Salad
Impress your guests with this piquant and elegantly spiced dish that is sure to elicit applause at any summer party or luncheon event. A simple way to showcase delicious prawns with the crisp flavours of fresh vegetables, this recipe is surely bound to become an old favourite in no time.
For the Prawns:
- 24 green king prawns, deveined and peeled with the tails intact
- 3 tsp sesame seeds
- 1 tsp sesame oil
- 1 ½ tbsp rice vinegar
- 1 tsp finely grated fresh ginger
- 1 fresh red birdseye chilli, seeded, halved, and finely chopped
- 1 clove fresh garlic, crushed
- ½ tsp Chinese Five Spice
- Lemon wedges for garnish
For the Salad
- 1 package baby Asian greens (100g)
- 100g bean sprouts
- cherry tomatoes, halved (250g)
- 1 peeled carrot
- 1 Lebanese cucumber
- ¼ cup fresh coriander, well packed
- 1 ½ tabsp rice vinegar
- 1 ½ tsp fish sauce
- 1 tsp sesame oil
- 2 tsp extra virgin olive oil
- 3 tsp fresh lemon juice
After you have prepared the prawns, thread three per skewer and place them in a glass or ceramic dish. Combine seasoning, seeds, garlic, ginger, vinegar, and chilli in a small bowl and spoon evenly over the prawns. Turn the skewers to coat the prawns evenly. Then, cover the dish and refrigerate for 20 minutes to allow the flavours to permeate the prawns.
For the salad, use a vegetable peeler to slice the cucumber and carrot into ribbons. In a large bowl, toss the Asian greens, sprouts, tomato, coriander, and vegetable ribbons gently. For an easy dressing, in a screw-top jar, combine sesame oil, olive oil, vinegar, lemon juice, and fish sauce, and shake well to combine.
Allowing the prawns to come back to room temperature, preheat your grill to medium-high heat. Cook the skewers for three minutes on each side, until they change colour. Then, transfer them to dinner plates.
Drizzle your salad with your dressing and toss it gently. You may then divide the salad for individual servings with the prawns, or elect to serve it from a decorative bowl.