Tag: prawns

Ricciola recipe, mussels and prawns – Italian Cuisine

Ingredients

1 Kg Mussels
700 g Red prawns
110 g Amberjack fillet
50 g Porro
1 pc Green pepper
Extra virgin olive oil
salt

Duration: 45 min

Level: Easy

Dose: 4 people

Clean the mussels very well, collect them in a saucepan, cover them with the lid and bring them to the fire. When they have opened, remove the shells by holding a third of the molluscs in the valve. Strain the cooking liquid through a sieve lined with cotton wool.

Peel the pepper and cut into squares. Cut the leek into strips along the length. Shell the prawns, without removing the head; remove the dark bowel. Cook them in a pan with a little oil for a few seconds on each side and set them aside.

Pour a little water from the mussels into the prawn pan and bring to a boil. Heat a veil of oil in a pan, sauté the peppers for 2 ', then add the leeks and let them dry; add the water from the pan and cook for another 2 minutes, adding salt if necessary.

Finally add the shelled and mixed mussels. Cut the amberjack fillet into thin slices. Remove the pan from the heat with the mussels and place the fish slices on top of the molluscs, so that they are slightly scalded with heat, cooking very lightly. Serve with the prawns and the mussels in the shell, filling with a little oil.

10 quick pastas with prawns – Italian Cuisine

Farfalle, linguine, trofie, spaghetti, rigatoni and much more. Fun with pasta and shrimp is easy and fast: here our recipes to prepare in less than 30 minutes

The sweetness of the prawns and their fleshiness make them the perfect fish to make each first course special. And if in winter we prepared breathtaking risottos, now it's time to taste them in a fresh, indeed very fresh, version with pasta. Go ahead for the preparation of fast sauces, pasta salads, spaghetti seasoned with tartare and even some fried food. But before thinking about cooking, let's focus on the purchase. To prepare good tasty pasta we need to buy fresh and good quality fish. When we go to buy the prawns therefore, we check that they have a bright color and are free of spots, black and bright eyes, antennas adherent to the body and characterized by a faint odor.

How to clean them

One of the most important operations to perform when preparing a pasta with shrimp tails is cleaning. Served in a pasta dish, they must be ready to be eaten directly with a fork. So before cooking them, let's break them gently and make an incision along the back in correspondence of the dark casing. Let's remove it, wash the prawn, dry it and proceed with the recipe.

Mariniamo?

An interesting way to give a new twist to our recipes is the marinade. Just prepare it with extra virgin olive oil, white vinegar, lime, pink pepper, black and white, herbs and spices to find a good flavor on the plate. The paprika is also good to sprinkle abundantly on marinade and pasta. In this way it will be sufficient to mix the drained pasta with the prawns, perhaps adding a simple emulsion of oil, pepper and lime.

The cooking time

At the base of the success of the dish, the right cooking of the fish must be juicy and soft to give more flavor and the right consistency to the dish. If you decide to boil it, it will take from one to three minutes depending on the size of the tails, while in the pan you will have to take care not to let them dry: take care to hydrate them, even with a splash of white wine. Do not underestimate the goodness of grilled prawns: in this case, however, we advise you to cook them with the shell, removing it only when dressing pasta. In the case of a tomato sauce, it is important to cook the tomatoes first and add the tails only a couple of minutes before turning off the heat.

Fried?

Yes, they can also be put into pasta. For a surprising effect, we advise you to serve a simple garlic, oil and chilli paste with a part of raw and marinated shrimp tails as explained above and the other half passed in flour and fried in hot oil. The fried tails will be served as a garnish, to be eaten as a snack before leaving with the first forkful.

In the gallery above, 10 quick pasta with shrimp

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Cognac prawns | Salt and pepper – Italian Cuisine

A second course based on fish, with prawns and cognac, perfect for the Christmas menu

Ingredients for 4 people

Step by Step

- Preparation of sauteed prawns with cognac
  
  1) Clean the prawns. Rinse the crustaceans under cold running water, remove the shells, leaving the head and tail attached and, with the help of a wooden toothpick, remove the dark thread on the back. Rinse again i prawns under a jet of cold running water and dry them on kitchen paper.
- 2
- 2) Wash the lemon, dry it, take half of the rind and chop it coarsely. Beat a teaspoon of pepper in grains in a mortar or enclose them in a piece of baking paper and crush them with a meat tenderizer.
- 3
- 3) Cook shellfish. Untie the butter in a big one cooking pan, add i prawns is saltali in seasoning for 1-2 minutes, until they have changed color. Flush them with the Cognac and let it evaporate over high heat.
- 4
- 4) Rule of salt, add the chopped lemon rind, crushed black pepper and 1 tablespoon of chives shredded. Skip it for a few moments to mix the flavors and serve immediately.
  
  Tips
  
  If you like it, you can also brown the prawns with 1 sliced garlic clove and use chilli instead of pepper. In this way you will bring to the table unusual and delicious prawns garlic, oil and chilli!